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Title: Boston Brown Bread Categories: Breads Yield: 1 Servings 5 c Graham or whole wheat flour 1 c Cornmeal 1 c White flour 1 c Molasses 1 ts Baking soda 1 ts Salt Sour milk to make a dough as -for muffins Stir all ingredients together. Put in 1 pound coffee cans or baking powder cans that have been greased. Fill 2/3 full and steam 3 to 4 hours. Then shake from the cans and put in warm oven to dry a few minutes. You can add raisins if you desire. Serve with butter while hot. This makes 8 or 9 cans full. >From Favorite recipes of Colfax Country Club Women, 1946 by Mrs. G.W. Drury, Eagle Nest Typed by Ethel Snyder 12, 1997 Recipe by: Southwestern Cookery cookbook Posted to Bakery-Shoppe Digest V1 #194 by essie49@juno.com (Ethel R Snyder) on Aug 17, 1997 |