Monday, November 08, 2010

Steamed Boston Brown Bread

Boston Brown Bread is an unusual bread which gets some of its favor from molasses and which has an interesting history that stems from the resourses available in Colonial New England. They needed a bread with the limited resourses they had. Since they had cornmeal and rye rather then wheat flour, the 3 were combined to reserve their precious stores of wheat. In addition, ovens were not available to all colonists so steaming was applied. Do not know whether they had cream cheese or not, but it is an excellent way to serve it today!!!


STEAMED BOSTON BROWN BREAD
1 CUP OF WHOLE WHEAT FLOUR
1 CUP OF RYE FLOUR
1 CUP CORNMEAL
1 CUP RAISINS - or DATES
2 TEASPOONS BAKING SODA
1/2 TEASPOON SALT
2 CUPS OF BUTTERMILK
3/4 CUP MOLASSES
2 TABLESPOONS BUTTER, MELTED
1 TABLESPON GRATED ORNAGE RIND
==============
PREHEAT OVEN TO 350
PLACE LARGE PAN OF WATER IN OVER AS WELL
ADD ALL INGREDIENTS AND MIX WELL
GREASE 4 -15 OR 16 OZ CANS
DIVIDE BATTER AMONG THE CANS
PLACE FOIL OVER TOP
PLACE IN PAN OF WATER AND BAKE/STEAM ABOUT AN HOUR AND 10 MINUTES
REMOVE FROM OVEN AND COOL 10 MINUTES
REMOVE FROM CAN, AND LET COOL OR EAT WARM
SERVE WITH CREAM CHEESE OR BUTTER AND JAM

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