Mason County News
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Practical Baker
Boston Brown Bread
Courtesy, Cook's Country Magazine; Barbara Brandel
Wednesday, September 7, 2011 • Posted September 7, 2011

The June/July 2011 issue of Cook’s Country Magazine contained several interesting new recipes in it, but I selected this one because it sounded so good and healthy and it makes 2 loaves. I normally don’t allow such issues as health and diet get in the way in my quest for new bread concoctions, but this turned out well, and I urge you to give it a try. I promise you that you will NOT turn into either a Yankee or a Bostonian if you eat this bread!


1 ½ cups all-purpose flour

1 ½ cups raisins

1 cup whole-wheat flour

1 cup cornmeal

1 ½ teaspoons baking soda

¼ teaspoon salt

2 cups buttermilk

1 cup molasses

1/3rd cup vegetable oil

1 large egg, lightly beaten

Process:Adjust oven rack to middle position and heat oven to 350 degrees.Grease two 9 X 5 loaf pans.Whisk all-purpose flour, raisins, whole-wheat flour, cornmeal, baking soda and salt in one bowl. Whisk buttermilk, molasses, oil and egg together in another bowl. Whisk buttermilk mixture into the flour mixture until well blended.Pour equal amounts of mixture into prepared loaf pans.Bake for 40-45 minutes, rotating pans at the 25 minute mark. Bake until a toothpick inserted in the middle of the loaf comes out with just a few crumbs on it.Remove bread from oven and allow it to cool, in the pans, on a wire rack, for 15 minutes. Remove loaves from pans and allow them to cool for about 30 minutes before serving warm or at room temperature. (This bread can be stored at room temperature for up to 3 days.)

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