Boston Brown Bread with Yeast

Ingredients

• One pint of corn meal
• one-half of a pint of rye meal
• one-half of a pint of graham flour
• one-half of a pint of wheat flour
• one teaspoonful of salt
• one yeast cake
• one-half of a cup of molasses
• one quart of buttermilk or sour milk
• one-half of a teaspoonful of soda

Method

1. 1

   Dissolve yeast with molasses and buttermilk, mix all well, and if too stiff add a little water.

2. 2

   Make no stiffer than corn muffins; put in well greased, deep tins, with cover; do not fill them half full.

3. 3

   Set in a pan with 1.5 inches of water, so as to steam or boil from bottom, or bake in a steamer.

4. 4

   Bake three or four hours in a medium oven; after two hours cool down the oven to 360 degrees.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 38. The excerpt below is the record exactly as published.

Boston Brown Bread with Yeast. One pint of corn meal, one-half of a pint of rye meal, one-half of a pint of graham flour, one-half of a pint of wheat flour; mix all with one teaspoonful of salt. Dissolve one yeast cake with one-half of a cup of molasses and one quart of buttermilk or sour milk and one- half of a teaspoonful of soda

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