Boston Baked Brown Bread
Yield: 2 loaves
- 1-1/2 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 cup cornmeal
- 2-1/2 teaspoons baking soda
- 1 cup raisins
- 1/3 cup melted shortening
- 1 egg, beaten
- 2 cups buttermilk or sour milk
- 3/4 cup molasses
Instructions:Preheat the oven to 350 degrees F.
Stir together the flours, cornmeal, baking soda, and raisins. In a separate bowl, combine the remaining ingredients. Add to dry ingredients, stirring just enough to mix.
Turn into 2 well-greased 5-inch by 9-inch by 3-inch loaf pans. Bake for 45 to 50 minutes. Cool for 10 minutes in the pans, then turn out onto cooling racks. Serve warm with butter.
Note: To sour fresh milk, add 1 tablespoon vinegar to each cup of milk; let stand for 5 minutes and then stir.
To vary the recipe, substitute 1 cup graham or rye flour for the whole wheat flour.