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Mark09810 from Waltham, MA

Mark09810

Waltham, MA

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Boston Brown Bread

  • 1 cup rye meal
  • 1 cup granulated corn meal
  • 1 cup Graham flour
  • 3/4 tablespoon soda
  • 1 teaspoon salt
  • 3/4 cup molasses
  • 2 cups sour milk, or 1 3/4 cups sweet milk or water
Mix and sift dry ingredients, add molasses and milk, stir until well mixed, turn into a well-buttered mold, and steam three and one-half hours. The cover should be buttered before being placed on mold, and then tied down with string; otherwise the bread in rising might force off cover. Mold should never be filled more than 2/3 full. A melon-mold or one-pound baking powder boxes make the most attractive-shaped loaves, but a five-pound lard pail answers the purpose. For steaming, place mold on a trivet in kettle containing boiling water, allowing water to come half-way up around mold, cover closely, and steam, adding as needed, more boiling water.

Sandwich Bread

  • Dry ingredients:
  • 1 1/2 cups flour
  • 2 cups Graham flour
  • 1/2 cup corn meal
  • 1/2 cup brown sugar
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • Other:
  • 1/2 cup walnuts, chopped
  • 1 cup seedless raisins
  • 1/2 cup molasses
  • 2 cups buttermilk
Mix and sift the dry ingredients but do not discard the bran from the graham flour that will not go through the sieve. Add the remaining ingredients in the order given. Put into 2 small, well greased bread pans. Allow to stand for 15 minutes (be patient, you rascal). Bake with love for about 40 minutes in a oven heated to 350F at 350°F.

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