Such bread, instead of being baked in the oven, is steamed for 3-1/2 hours. It may be made plain, according to the accompanying recipe, or, to give it variety, raisins or currants may be added to it. Boston brown bread may be steamed in an ordinary COFFEE can, such as is shown in Fig. 18, in a large baking-powder can, or in a can that is made especially for this purpose. A regular steaming can for Boston brown bread is, of course, very convenient, but the other cans mentioned are very satisfactory. A point to remember in the making of brown bread is that the time for steaming should never be decreased. Oversteaming will do no harm, but understeaming is liable to leave an unbaked place through the centre of the loaf.
BOSTON BROWN BREAD
(Sufficient for One Medium-Sized Loaf)
- 1 c. white flour
- 1 c. graham flour
- 1 c. corn meal
- 3/4 tsp. soda
- 2 tsp. baking powder
- 1 tsp. salt
- 3/4 c. molasses
- 1-3/4 c. sweet milk
Mix and sift the flour, corn meal, soda, baking powder, and salt. Add the molasses and milk and mix all thoroughly. Grease a can and a cover that fits the can tightly. Fill the can two-thirds full of the mixture and cover it. Place it in a steamer and steam for 3-1/2 hours. Dry in a moderate oven for a few minutes before serving.
Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)