Recipe - Boston Brown Bread Muffins

1 cup Cornmeal
1 cup Whole wheat or graham flour
1 cup Rye flour
1 teaspoon Salt
1 teaspoon Baking soda
1 tablespoon Water
One half cup Molasses
2 tablespoon Vinegar or lemon juice
Milk, see directions for amt
1 cup Raisins
2 tablespoon Flour, all purpose

1. Combine cornmeal, whole wheat or graham, and rye flours and salt.

2. Stir baking soda into water in a medium size bowl; add molasses.

3. Put vinegar in a 2 cup measure, add milk to make 2 cups. Combine with
molasses mixture. Stir liquids into dry ingredients until well mixed.

4. Combine raisins and flour in a small bowl; add to batter.

5. Pour batter into two well greased 1 quart molds or clean coffee cans.
Cover tightly with a double thickness of aluminum foil.

6. Place molds on a rack in a kettle. Add boiling water to come half way
up around sides of molds. Cover kettle. Steam 3 hours, adding more
boiling water as necessary, to keep proper level.

7. Unmold loaves. Bake in oven at 325 degrees for 10 minutes to dry them.
cool loaves.

8. To serve: Purists say to slice bread with a string, never with a
knife.
Posted to Digest breadbakers.v096.n062

From: Marina thecollector@worldnet.att.net

Date: Sat, 7 Dec 1996 01:05:34 +0000