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Boston Brown Bread Recipe

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This recipe for Boston Brown Bread, by , is from Kathy's Cookbook, 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!

Contributor:  
Contributor:  
Karen Rinke Reader

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ c raisins
1 ½ c water
1 Tbsp Coconut oil
Boil these ingredients together about 2 minutes and set aside to cool.

Sift these ingredients together, set aside.
2 and 2/3 c flour (I use white whole wheat flour or unbleached all purpose flour or some of each)
2 tsp baking soda
1 ½ c white sugar


1 egg, beaten
1 tsp vanilla
Add to cooled raisin mixture. Then add to dry ingredients. If it seems too dry, add a little more water.
Nuts can be added, optional.

Directions:
Directions:
Pour mixture into large greased bread loaf or several (3) small loaf pans.
You can use 3 (26 oz.) cans – the size of Bush’s large can - baked beans or Hunt’s Spaghetti Sauce.
Grease with Coconut Oil.

Bake for 55 - 60 min., at 350 degrees – Remove to a cooling rack for about 10 - 15 min, then remove from cans.

Important: When you remove bread from pans or cans, immediately wrap in foil, then place in a plastic zip lock bag and refrigerate. This will keep the bread moist as it will still be warm when you refrigerate.

Serve with cream cheese or butter.

Personal Notes:
Personal Notes:
Hagen family recipe that dates back to 1920's

 

 

 

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