Boston Brown Bread

Ingredients

• 1 cup whole wheat or graham flour
• 1 cup corn meal
• 1 cup rye meal or ground rolled oats
• 5 teaspoons Royal Baking Powder
• 1 teaspoon salt
• 1/4 cup molasses
• 1 1/4 cups milk

Method

1. 1

   Mix dry ingredients together well.

2. 2

   Add molasses to milk and add to dry ingredients; beat well.

3. 3

   Fill greased moulds or empty cans (12 oz. size) 2/4 full.

4. 4

   Cover tightly and steam 3/4 hours; remove covers and bake in moderate oven at 400° F. until tops are dry.

5. 5

   Makes 1 large or 2 small round loaves.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 9. The excerpt below is the record exactly as published.

14 cup molasses 14 cup brown sugar 1 tablespoon shortening, melted Sift together first 4 ingredients; add graham flour. Mix together milk, molas- ses and sugar. Add to dry ingredients. Mix well. Add melted shortening; mix in well. Bake in greased loaf pan in mod- erate oven at 350° F. about 1 hour. Brush top with melted butter imme- diately after removing from oven. Makes 1 large loaf. Nut and Fruit Breads: For variety add to the master recipe 114 cups seeded raisins; or 1 cup raisins or chopped dates with 1 cup chopped figs or prunes and 34 cup chopped nuts; or | cup dried apricots and 24 cup chopped nuts. Fruits and nuts should be added last. Pour boiling water over the apricots and let stand, or soak several hours in cold water, drain and put through food chopper before adding. Baking Suggestions: Quick breads may be baked immediately or covered and kept in a cool place for several hours until ready to bake. For smooth tops on these loaves, brush with melted butter or milk before baking and again just before taking from the oven. Baked in small pans or suitable empty covered cans (about 12 oz.) quick breads are especially attractive for sandwiches and can be sliced without waste. Baking powder sandwich breads are better if used the second day. High Altitude: sary. No changes are neces- Peanut Butter Bread 2 cups flour 4 teaspoons Royal Baking Powder 1 teaspoon salt 14 cup sugar % cup peanut butter 14% cups milk Sift first 4 ingredients together; add peanut butter and mix in with fork. Add milk to make soft dough. Place in greased loaf pan; smooth top and bake in moder- ate oven at 350° IF’. about 1 hour. Makes =! Joat. Corn Bread 1 cup flour 3 teaspoons Royal Baking Pow ae ly teaspoon soda 1 teaspoon salt 1 tablespoon sugar 1 cup corn meal l egg 1% cups sour milk or buttermilk 4 tablespoons melted shortening Sift first 5 ingredients together; add corn meal, beaten egg and milk to make a stiff batter. Add shortening; beat until well mixed. Pour into greased shallow pan. Bake in hot oven at 425° F. about 25 minutes. Break into squares; serve with butter. Makes 9 squares. Crange Bread peel from 2 seedless oranges, chopped fine 44 teaspoon salt 1 cup sugar 2 cups water 2 tablespoons shortening, melted 1 egg, well beaten 3 cups flour 3 teaspoons Royal Baking Powder Boil together orange peel, salt, sugar and 1 cup water to make a thin’ syrup, about 15 minutes. Cool; measure and add remaining water to make 2 4 eups. Add melted shortening and well beaten egg. Add flour sifted with baking powder. Mix thoroughly; bake in greased long sandwich loaf pan in moderate oven at 350° F. about 1144 hours. Makes 1 loaf. Boston Brown Bread 1 cup whole wheat or graham flour 1 cup corn meal 1 cup rye meal or ground rolled oats 5 teaspoons Royal Baking Powder 1 teaspoon salt

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