Boston Brown Bread

Ingredients

• 2 large cups corn meal
• 1/2 cup molasses
• 1 large cup rye meal
• 1 teaspoon soda
• 1/2 cup yeast
• 2 teaspoons salt

Method

1. 1

   Make a pint of sponge with yeast and wheat flour.

2. 2

   Scald corn meal with boiling water, combine with sponge, and bake or steam.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 2. The excerpt below is the record exactly as published.

4 teaspoon soda I J^ cups corn m 2 teaspoons salt Put one teas; ^on s< la in milk and the half spoon in the molasse I^ ou use sweet milk use three The Queen Cook Book 13 teaspodns of baking powder. Beat well together as soft as loaf cake. Steam three hours, or bake one hour and a half. I prefer sweet milk and three teaspoons of baking powder. Rye Bread, Baked. Make ^a sponge of half wheat and half rye, the same as for other bread. Double the quantity of salt. In the morning add sufficient rye flour to make a soft dough. Knead lightly; when light bake in a moder- ate oven one hour or more. Graham Bread, Baked. Make a sponge the same as rye only using the gra- ham flour, adding one-half cup molasses and two tea- spoons salt. One-half teaspoon soda in molasses. Boston Brown Bread. 2 large cups corn meal J^ cup molasses I large cup rye meal i teaspoon soda % cup yeast 2 teaspoons salt

Cook this with the app: pantry check, scaling, and the assistant.