Boston Brown Bread
Such bread, instead of being baked in the oven, is steamed for 3 1/2 hours. It may be made plain, according to the accompanying recipe, or, to give it variety, raisins or currants may be added to it. Boston brown bread may be steamed in an ordinary coffee can, in a large baking-powder can, or in a can that is made especially for this purpose. A regular steaming can for Boston brown bread is, of course, very convenient, but the other cans mentioned are very satisfactory. A point to remember in the making of brown bread is that the time for steaming should never be decreased. Oversteaming will do no harm, but understeaming is liable to leave an unbaked place through the centre of the loaf.
Sufficient for one medium-sized loaf.
Ingredients
- 1 cupful white flour
- 1 cupful graham flour
- 1 cupful corn meal
- 3/4 teaspoonful soda
- 2 teaspoonful baking powder
- 1 teaspoonful salt
- 3/4 cupful molasses
- 1 3/4 cupful sweet milk
Instructions
Mix and sift the flour, corn meal, soda, baking powder, and salt. Add the molasses and milk and mix all thoroughly. Grease a can and a cover that fits the can tightly. Fill the can two-thirds full of the mixture and cover it. Place it in a steamer and steam for 3 1/2 hours. Dry in a moderate oven for a few minutes before serving.
Print recipe/article only | 
Save to del.icio.us
Source
Woman's Institute Library of Cookery, Volume 1