Saturday, July 2, 2016

Douglas Fairbanks, Jr.'s Boston Brown Bread

Douglas Fairbanks, Jr.'s Boston Brown Bread

1 cup graham or whole wheat flour
1 cup corn meal
1 cup white flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
3/4 cup molasses
2 cups sour milk

Mix and sift the dry ingredients, add the sour milk and molasses. Beat well and fill buttered molds with closely fitting covers, 2/3 full. Let stand 1/2 hour and then steam 3 hours, taking care that the water does not come over the rack on which the tins are placed. Boston brown bread is sometimes not steamed but baked in a moderate oven, but the result is not so satisfactory.

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