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For Kids > Intermediate > Boston
Brown Bread |
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| Boston Brown Bread |
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| Amounts |
| Ingredients |
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8 Portions |
4 Portions |
| Butter, unsalted (for greasing
the pan) |
8 Tbsp. |
4 Tbsp. |
| Wheat flour |
4 cup |
2 cup |
| Rye flour |
4 cup |
2 cup |
| Cornmeal |
4 cup |
2 cup |
| Baking soda |
1 Tbsp. |
1 ½ tsp. |
| Salt |
1 tsp. |
½ tsp. |
| Dark molasses |
2 2/3 cup |
1 1/3 cup |
| Milk |
8 cup |
4 cup |
| Raisins |
4 cup |
2 cup |
| Aluminum foil |
as needed |
as needed |
| Butcher's twine |
as needed |
as needed |
| Hot water |
as needed |
as needed |
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| Method |
- Preheat oven to 375°F.
- Grease a 1 quart pudding mold, coffee can or baking dish
with the butter.
- Combine the flours, cornmeal, baking soda and salt in
a mixing bowl. Stir in the molasses and milk. Fold in the
raisins.
- Fill the mold, coffee can or dish with batter. It should
come up about 2/3 of the way. Cover the top with foil and
tie the top with string to make airtight.
- Place the mold, can or dish into a larger, oven-proof
container. Place both on the oven rack in the oven. Using
a pitcher, carefully pour hot water into the container so
that the water comes about halfway up the side of the mold,
can or dish.
- Allow the bread to steam for 2 hours. Check the water
level after 1 hour and add more water if needed. To check
if the bread is done, stick a wooden skewer or knife into
the middle and pull it out. If the skewer or knife is clean,
the bread is done.
Note: Brown Bread may be served with
maple butter.
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