REC: Boston Brown Bread
 

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.
Janet US

REC: Boston Brown Bread
 

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?

REC: Boston Brown Bread
 

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

REC: Boston Brown Bread
 

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?

It's not brain surgery. Use the one you like best. I only have
unsulphured in the cupboards, so that's what I'd use.

--
Food is an important part of a balanced diet.