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BOSTON
BROWN BREAD
BOSTON BROWN BREAD, WITH BAKING
POWDER
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1 cup entire wheat or graham
flour
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1 cup corn meal
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1 cup rye meal or ground rolled
oats
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1 teaspoon salt
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5 teaspoons Baking Powder
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¾ cup molasses
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1½ cups milk
Preparation:
Mix thoroughly dry ingredients;
add molasses to milk, and add; beat thoroughly and put into greased moulds
½ full.
Steam 3½ hours; remove
covers and bake until top is dry. |
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BOSTON BROWN BREAD
One pint of rye flour, one quart
of corn meal, one teacup of Graham flour, all fresh; half a teacupful of
molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacup
of home-made yeast. Mix into as stiff a dough as can be stirred with a
spoon, using warm water for wetting. Let it rise several hours, or over
night; in the morning, or when light, add a teaspoon of soda dissolved
in a spoon of warm water; beat it well and turn it into well-greased, deep
bread-pans, and let it rise again. Bake in a moderate oven from three to
four hours.
Palmer House, Chicago.
UNFERMENTED BOSTON BROWN
BREAD
One cup of rye flour, two cups
of corn meal, one cup of white flour, half a teacup of molasses or sugar,
a teaspoon of salt. Stir all together thoroughly, and wet up with sour
milk; then add a level teaspoon of soda dissolved in a tablespoon of water.
The same can be made of sweet milk by substituting baking powder for soda.
The batter to be stirred as thick as can be with a spoon, and turned into
well-greased pans. |
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