On 3 Mar 2013 20:18:13 GMT, notbob > wrote:

>On 2013-03-03, Janet Bostwick > wrote:
>>
>> This is a recipe that I've had for years and years. I know some will
>> quibble about not steaming, wrong name and objection to using cans.
>> Whatever. It is still a tasty and nutritious bread.
>>
>> Boston Brown Bread
>> 2 cups graham or whole wheat flour
>> 1/2 cup all-purpose flour
>> 2 teaspoons baking soda
>> 1 teaspoon salt
>> 2 cups buttermilk
>> 1/2 cup molasses
>> 1 cup seedless raisins
>> Combine all ingredients; mix well. Spoon into 3 well-greased 1-pound
>> cans (I use 2 one-pound coffee cans and it works fine). Let stand 1/2
>> hour. Bake at 350F for 45-50 minutes or until cake tester comes out
>> clean.
>
>BUT!!.... what kinda molasses?
well, I used Grandma's unsulphered, but I allowed for some wuss to use
light molasses. ;o)
Janet US