Email to Oma 4D Recipe Categories: thistledew's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENS_CRAFTS COOKIES CROCKPOT DESSERTS DIPS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES PICKLES PIZZA POULTRY RECIPESFORLIFE SALADandDRESSING SNACKS SOUPSandSTEWS VEGETABLES BOSTON BROWN BREAD VERY TASTY WITH SOUPS AND STEW ON THOSE COLD WINTER EVENING. List of Ingredients 1 CUP FLOUR 1 TEASPOON BAKING POWDER 1 TEASPOON BAKING SODA 1 TEASPOON SALT 1 CUP YELLOW CORNMEAL 1 CUP WHOLE WHEAT FLOUR 2 CUPS SOUR MILK* 1 CUP RAISINS 3/4 CUP MOLASSES NOTE***COMBINE 2 TABLESPOONS LEMON JUICE OR VINEGAR TO MILK TO SOUR Instructions SIFT TOGETHER FIRST FOUR INGREDIENTS. STIR IN CORN MEAL AND WHOLE WHEAT FLOUR. ADD SOUR MILK, RAISINS, MOLASSES; BEAT WELL. DIVIDE BATTER AMOUNG FOUR GREASED AND FLOURED 16 OUNCE FRUIT OR VEGETABLE CANS. COVER LIGHTLY WITH FOIL PLACE CANS ON RACK IN DEEP KETTLE; ADD BOILING WATER TO DEPTH OF 1 INCH. COVER; STEAM BREAD FOR 3 HOURS, ADDING MORE BOILING WATER AS NEEDED. UNCOVER CANS; COOL 10 MINUTES; REMOVE BREAD WRAP; STORE OVERNIGHT BEFORE SERVING
VERY TASTY WITH SOUPS AND STEW ON THOSE COLD WINTER EVENING.