Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Boston Brown Bread
  Date Bread New England Brown Bread  
CONTENTS · BIBLIOGRAPHIC RECORD

Boston Brown Bread

1 cup rye meal
3/4 tablespoon soda
1 cup granulated corn meal
1 teaspoon salt
1 cup Graham flour
3/4 cup molasses
2 cups sour milk, or 13/4 cups sweet milk or water

Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mould, and steam three and one-half hours. The cover should be buttered before being placed on mould, and then tied down with string; otherwise the bread in rising might force off cover. Mould should never be filled more than two-thirds full. A melon-mould or one-pound baking-powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mould on a trivet in kettle containing boiling water, allowing water to come half-way up around mould, cover closely, and steam, adding, as needed, more boiling water.


CONTENTS · BIBLIOGRAPHIC RECORD
  Date Bread New England Brown Bread  
 
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