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Brown Bread (New England Steamed) Recipe

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This recipe for Brown Bread (New England Steamed) is from Fowler and Tellinghuisen Family Cookbook, 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup raisins
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 cup cornmeal
1-1/2 tsp. baking soda
3/4 tsp. salt
1/2 cup chopped walnuts (optional)
1/2 cup molasses
1-1/4 cups buttermilk
2 tbsp. melted butter
Directions:
Directions:
In a small bowl, toss raisins with a couple of tablespoons of all-purpose flour and set aside. In a large bowl, mix remaining dry ingredients thoroughly.

In a small bowl combine the molasses, buttermilk, and melted butter. Stir gradually into the dry ingredients. Fold in the raisins and walnuts and pour into a buttered loaf pan, two 1 lb. coffee cans, or tin molds. Fill the molds a bit more than half full, cover tightly with buttered foil, parchment or waxed paper.

Place on a wire rack or trivet in a large steaming pot and add boiling water to the mid-point of the molds. Steam on stove for 2 to 3 hours, depending on the size of the mold(s). Remove to a rack to cool slightly then remove from the molds.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
About three hours.
Personal Notes:
Personal Notes:
This is from the New England Culinary Institute Cookbook. It is a perfect accompaniment for the Vermont white bean soup.

 

 

 

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