Recipe: Boston Brown Bread

[Guest guest]

Oh Pat this sounds fantastic! I'm going to try this in the next

couple of days and I'll let you know how much I like it and I just

know that I will. THANKS!!!

Stef-

[Guest guest]

This sounds great.

 

Thanks, Pat,

 

pj

 

 

Paula Johnson

blkntan

 

 

 

-

pat

 

5/24/2004 10:38:09 AM

RECIPE: Boston Brown Bread

[Guest guest]

Have always loved Brown Bread and baked beans. Recipe sounds great! Thanks

for sharing.

 

TM

 

 

 

[Guest guest]

I know this isn't a Christmas recipe but I made this last week and I wanted

to share a favorite recipe of mine. This is such a busy time of year, a pot of

baked beans in the crock pot and a warm brown bread is easy when there is so

much to do each night after work.

 

Beans are my absolute favorite comfort food, I grew up on beans and brown

bread EVERY Sat night. I've been so sick with a cold and bronchitis for the

last several weeks that I haven't been part of this wonderful group recently. I

just wanted to start off again sharing something that I like.

 

Boston brown bread is typically a little heavier then this since it's made

with a mixture of rye and wheat flours, and it's usually steamed. This is

EASIER, it's lighter and more like a quick bread.

 

Jane

 

BOSTON BROWN BREAD

 

1 1/2 c. flour

2 tsp. baking soda

1 1/2 tsp. salt

1 c. wheat germ

1 c. graham cracker crumbs

1/2 c. each, raisins and nuts (I usually use walnuts)

2 eggs

1/3 c. veg oil

1 c. light molasses

2 c. buttermilk

 

1. preheat oven 350

Grease 2- 1lb coffee cans. Parchment paper can be used inside of cans to make

removable easier. If using parchment paper grease cans, put parchment paper in,

grease and flour paper. (coffee cans were probably used because brown bread is

often steamed, here it doesn't matter, a loaf pan works just as well. The

coffee cans do make an interesting presentation, though)

 

2. Mix flour, baking soda, salt, wheat germ and graham cracker crumbs. Mix

well.

 

3. Beat together eggs, oil, molasses and buttermilk. Add to dry ingredients.

 

4. Pour batter into coffee cans or loaf pan. Bake about 55 minutes.

 

5. cool on rack 15 mins, turn out of tins.

 

 

 

 

[Guest guest]

Good to see you back, Jane - hope you're feeling 100% soon! I will be

sure to try this recipe - I've often seen recipes for it but haven't

bothered to try it with the steaming!