Boston Brown Bread
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 325 degrees
2
Generously grease a 1-quart pudding mold or 1-pound coffee can
3
Combine the flour, baking soda and salt in a mixing bowl
4
Stir in the molasses and milk
5
Fold in the currants
6
Fill the mold or coffee can with batter
7
It should come up about two-thirds of the way
8
Cover the top with foil and tie securely with a string to make it airtight
9
Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold
10
Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour
11
Add more boiling water if needed
12
Check by sticking a skewer into the bread; it will come out clean when done
13
Remove string and foil and allow to cool for 1 hour before unmolding
14
Preheat the oven to 325 degrees
15
Generously grease a 1-quart pudding mold or 1-pound coffee can
16
Combine the flour, baking soda and salt in a mixing bowl
17
Stir in the molasses and milk
18
Fold in the currants
19
Fill the mold or coffee can with batter
20
It should come up about two-thirds of the way
21
Cover the top with foil and tie securely with a string to make it airtight
22
Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold
23
Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour
24
Add more boiling water if needed
25
Check by sticking a skewer into the bread; it will come out clean when done
26
Remove string and foil and allow to cool for 1 hour before unmolding