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| BOSTON BROWN BREAD | |
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1 1/4 c. water 1 1/2 c. raisins 1 c. sugar 1 tbsp. shortening or butter 3 tbsp. molasses 1 egg, beaten 1 tsp. vanilla 2 3/4 c. flour 2 tsp. baking soda 1/2 tsp. salt 1 tbsp. vegetable oil Boil and cool raisins and water. Cream sugar and shortening. Add egg, molasses, vanilla, raisin mixture and finally remaining ingredients. Mix well. Bake about 1 hour at 350 degrees in 3 well greased containers (vegetable cans are fine). | |
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recipe reviews #111289
Terri (Massachusetts) says:
Great result! Like out of the can but better. I've made similar recipes in the past with more molasses, but this one is just right at only 3 T. It must have something to do with boiling the raisins. A can would give it a moist result but because food manufacturers now use Bisphenol-A (BPA) in the liners of canned products I would stick with a regular loaf pan. BPA is bad stuff, and cooking with it can't be good. I baked mine in a standard metal loaf pan in a convection 350°F oven for 49 minutes. Yummy!!
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