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Boston Brown Bread Recipe

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This recipe for Boston Brown Bread, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


1/2 cup each all-purpose and whole-wheat flours and yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup molasses
2/3 cup buttermilk (see Note)
1/2 cup seedless raisins

Mix all ingredients and put in well-greased and floured 1-pound coffee can.
Cover with foil and tie. Set on trivet in slow cooker and pour 2 cups hot
water around can. Cover cooker and cook on high about 2 1/2 hours. Let
stand in can on cake rack about 5 minutes. Then turn out, slice and serve
hot. Note: Recipe can be doubled using two 1-pound cans. If butter milk
is not available, put 1 tablespoon vinegar in measuring cup and add enough
sweet milk to make 2/3 cup. Mix well and let stand a few minutes in warm
place before using.




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