Boston Brown Bread
1 cup rye flour
1 cup yellow corn meal
1 cup graham flour
3/4 cup molasses
3/4 tbsp. soda
1 tsp. salt
2 cups sour milk
or
1 3/4 cups sweet milk or water
Measure and sift dry ingredients, add molasses and milk; stir until well mixed, turn into
well-buttered mold, and steam 3 1/2 hours. The cover should be buttered before being
placed on the mold, and then tied down with string; otherwise, the bread in rising will
force the cover off. After steaming, place mold on a trivet in a kettle containing boiling
water, allowing water to come half-way up around mold, Cover closely and steam,
adding more boiling water as needed. (A melon mold makes an .attractive loaf, but
one-pound tins can used.)
|
|