Boston Baked Brown Bread


1-1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
2-1/2 teaspoons baking soda
1 cup raisins
1/3 cup melted shortening
1 egg, beaten
2 cups buttermilk or sour milk
3/4 cup molasses


Preheat the oven to 350 degrees F. Stir together the flours, cornmeal, baking soda, and raisins. In a separate bowl, combine the remaining ingredients. Add to dry ingredients, stirring just enough to mix. Turn into 2 well-greased 5-inch by 9-inch by 3-inch loaf pans. Bake for 45 to 50 minutes. Cool for 10 minutes in the pans, then turn out onto cooling racks. Serve warm with butter. Note: To sour fresh milk, add 1 tablespoon vinegar to each cup of milk; let stand for 5 minutes and then stir. To vary the recipe, substitute 1 cup graham or rye flour for the whole wheat flour.


2 loaves


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