| BOSTON BROWN BREAD |
|
|
|
Makes 4 loaves bread1 cup whole wheat flour 1 cup rye flour 1 cup yellow cornmeal 1-1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2 cups buttermilk 3/4 cup molasses 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, melted 1 cup dark seedless raisins Mix flours, cornmeal, baking powder, salt, and baking soda in a large bowl. Stir in buttermilk, molasses, melted Crisco, and raisins until well mixed. Spoon batter into 4 well-greased 1-pound vegetable or fruit cans. Cover with aluminum foil and tie with string. Place cans on a rack in a large kettle. Pour in boiling water to come halfway up sides of cans. Cover and simmer for 2-1/2 to 3 hours. Pour in more boiling water if necessary to keep cans in boiling water to the halfway point. Remove from kettle and remove foil. Cool in cans for 10 minutes on a rack. Invert loaves onto rack. Serve warm. |
