Boston Brown Bread
Boston Brown Bread is baked in a can, which will fascinate your kids.
Serves: 32 1 slice servings
- 2 cups whole wheat pastry flour
- 1 cup finely ground yellow or white cornmeal
- 1 teaspoon baking soda
- 2 cups nonfat or low-fat buttermilk
- 3/4 cup molasses
- 1 cup dark raisins
- Place the flour, cornmeal, and baking soda in a large bowl, and stir to mix well. Add the buttermilk and molasses, and stir to mix well. Fold in the raisins.
- Coat four 1-pound cans* with nonstick cooking spray. Divide the batter evenly among the cans, and tap each can onto a flat surface to smooth out the batter. Bake at 300°F for about 45 minutes, or just until a wooden toothpick inserted in the center of a loaf comes out clean.
- Remove the bread from the oven, and let sit for 15 minutes. Invert the loaves onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaves in plastic wrap or aluminum foil, and let sit for several hours before slicing and serving. (This will give the loaves a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours. * Use only cans from foods produced in the United States, as cans from imported foods may contain lead.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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