Genie's Southern Kitchen

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Boston Brown Bread-ChadsAngel

½ Cup Whole Wheat Flour

¼ Cup All-Purpose Flour

½ Cup Yellow Cornmeal

½ tsp. Baking Powder

¼ tsp. Baking Soda

1 Beaten Egg

¼ Cup Light Molasses

2 Tbsp. Sugar

2 tsp. Oil

¾ Cup Buttermilk

¼ Cup Raisins

Stir together flours, cornmeal, baking powder, soda and ¼ tsp. salt. In mixing bowl combine egg, molasses, sugar and oil. Add flour mixture and buttermilk alternately to molasses mixture; beat well. Stir in raisins. Turn batter into well greased 16 oz. vegetable cans. Cover cans tightly with foil. Place cans on a rack set in large Dutch oven. Pour hot water into Dutch oven to depth of 1 inch. Bring to boiling; reduce heat. Cover; simmer 2 ½ to 3 hours or till done. Add boiling water as needed. Remove cans from pan; let stand 10 minutes. Remove bread from cans. Serve warm. Makes 2 loaves.

From:

BettyGa1 (Original Message)

Sent: 6/19/2008 8:55 PM

Boston Brown Bread

1 c. butter
1/3 c. honey
1/3 c. molasses
1 c. whole wheat flour
1 c. rye flour
1 c. yellow cornmeal
2 tsp. baking soda
1 tsp. salt
2 c. buttermilk
2 c. coarsely chopped golden
delicious apples

Instructions

Cream butter, honey and molasses. Combine flours, cornmeal, soda and salt; add to creamed mixture alternately with buttermilk. Stir in apples. Spoon into 2 greased 8 x 4 x 3 inch loaf pans. Bake at 350 degrees for 1 hour. Cool in pan 10 minutes before removing. Serve warm. Makes 2 loaves.

From:

Genie· (Original Message)

Sent: 7/11/2008 3:05 PM

Boston Brown Bread

2 1/2 C flour

2 tsp baking soda

1 tsp salt

1 1/2 C raisins

2 C water

1 C sugar

1 T shortening

1 egg

3-4 tins/cans

Preheat oven to 350 degrees F.

Prepare tins - use shortening or a cooking spray to grease the inside

of cans.

Combine the flour, soda, and salt in a medium bowl. Set aside.

To a pot, add raisins and water. Heat to boiling point.

While the raisins and water are heating, in a large bowl add the

sugar and shortening. Combine.

Add the egg to the sugar mixture and beat until creamy.

Once the raisins and water come to a boil, remove from heat.

Alternating between the raisin mixture and the flour mixture, begin

adding them to the creamy mixture. Add - combine - add - combine -

until the raisin mixture and the flour mixture are combined with the

creamy mixture.

Pour the batter into 3-4 tins/cans about 1/2 full. You can also use

small bread tins.

Let stand for 15 minutes.

Bake for 1 hour.

From:

Shirley©1 (Original Message)

Sent: 10/13/2008 8:38 PM

Boston Brown Bread

1 cup corn meal, sifted
2 cup whole wheat flour, unsifted
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cups raisins, parboiled
3/4 cup molasses
2 cups buttermilk

Combine corn meal and flour with baking soda and salt; sift together. Stir in the parboiled raisins, which you have dried off with paper towel. Combine molasses and milk, add to flour mixture. Steam in three well greased covered one quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours. Uncover molds and bake in a 250F oven for 25 to 30 minutes. Resteam any of the loaves not used immediately after baking before serving.

From:

BettyGa1

Sent: 10/13/2008 7:06 PM

BALLYMALOE BROWN BREAD

This no-knead, one-rise bread was introduced by Doris Grant in her book Your Daily Bread. This recipe is an improved version devised by Myrtle Allen, founder of the now legendary Ballymaloe House hotel and cooking school in County Cork, Ireland.

3 1/2 tsp dry yeast
1 1/4 cups (400ml) water
1 tsp molasses
3 1/2 cups (500g) whole-wheat flour
2 tsp salt

Grease an 8in x 2 1/2in (20cm x 10cm x 6cm) loaf pan and warm it in a preheated oven 250°F/120°C, for 10 minutes.

Sprinkle the yeast into 2/3 cup (150ml) of the water in a bowl. Leave for 5 minutes; stir to dissolve. Add the molasses. Leave for 10 minutes, until frothy. Add the remaining water and stir.

Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast. Stir in the flour to form a thick batter.

Use your hands to mix the batter gently in the bowl for 1 minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough.

Place the dough in the prepared pan and cover with a dish towel. Proof until the dough is 1/2in (1 cm) above the top of the pan, about 25-30 minutes.

Bake in the preheated oven at 42°F/220°C for 30 minutes, then lower the oven to 400°F/200°C and bake for 15 minutes.

Turn the loaf out of the pan and onto a baking sheet. Return the bread, bottom side up, to the oven. Bake for a further 10 minutes, until golden and hollow sounding when tapped underneath. Let cool on a wire rack.

Proofing: 25-30 minutes.

Oven temperature: 425°F/220°C.
Baking: 55 minutes

Yeast alternative: 1oz (30g) cake yeast
Yield: 1 loaf

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