Recipes For Making Yeast Free Boston Brown Bread

Boston Brown Bread With Raisins

Brown Bread And Moulds

Boston Brown Bread Recipe

1 cup of yellow cornmeal. 1 teaspoonful of salt. 1 cup of rye meal. 2 teaspoonfuls of soda. 1 cup of entire wheat flour. 2/3 cup of molasses. 1 pint of thick sour milk.

Pass the dry ingredients together through a sieve and add the molasses and sour milk; beat thoroughly and turn into a buttered mould. Steam three hours. Replenish the steamer with boiling water as needed. Large and small moulds for steaming this bread are purchasable. Baking-powder cans, pound size, may be used. Four cans are needed for this recipe. Two hours' cooking will suffice in this case, but longer steaming is no disadvantage. If raisins are used, seed them and add here and there as the batter is turned into the mould. To decorate a loaf that is to be sent whole to the table, cut the raisins almost in halves, remove the seeds and press against the buttered sides of the mould, then turn in the mixture. Though it does not give as good bread, water may supply the place of the sour milk; one cup and three fourths will be sufficient. Sour cream as part of the liquid is good.

Boston Brown Bread Recipe, No. 2

Sift rye and yellow cornmeal, then measure out a cup of each, half a teaspoonful of salt, and two teaspoonfuls of soda; mix with one cup of thick sour milk, half a cup of warm (not hot) water, and half a cup of molasses. Turn into a buttered mould and steam three hours after boiling begins.

Boston Brown Bread Recipe. (Dr. Mary Nicola)

Sift together one cup, each, of sifted rye and yellow cornmeal, and half a teaspoonful of salt; add half a cup of molasses, then well-beaten yolks of two eggs and from one to one and a half cups of thin cream; lastly, fold in the whites of two eggs beaten until dry. Turn into a buttered mould and steam three hours; then bake one hour.