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| BOSTON BROWN BREAD | |
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This classic old recipe is new again when prepared using an Instant Pot. 1 cup corn meal 1 cup rye meal 1 cup graham flour 3/4 tablespoon baking soda 1 tsp. salt 3/4 cup dark molasses 2 cups buttermilk 1 cup chopped seeded raisins Mix the corn meal, rye meal, graham flour baking soda, and salt. Stir in gradually the molasses and milk; beat well. Add raisins. Butter a mold or large metal coffee can well. Fill with batter 2/3 full. Cover tightly with foil. Set on a rack in 2-3 inches of boiling water and steam, covered, for 1 1/4 hours. Replace water as needed. After steaming, place in a 275°F oven and bake for 20 minutes. Cool for several minutes before slicing. Serve warm. Submitted by: Belle | |
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recipe reviews #177392
Bill Cramer (Delaware) says:
My mother used to make this with the old B&M baked bean cans. So delicious and worth the time! I make 2 for the holidays, and the family will not let in the door without it! Use the correct flours, it matters.
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