Craig Claiborne

Boston Brown Bread

Preparation info

  • 2

    large or 3 loaves
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup rye flour
  • 1 cup

Method

  1. Combine the cornmeal, flours, baking soda and salt in a mixing bowl.

  2. Mix together buttermilk, molasses and raisins. Add to the dry ingredients; mix well.

  3. Fill well-greased pudding molds or cans two-thirds full. (Dough will fill three No. 2 cans or two No. 2½ cans.) Cover with greased mold covers or can lids and then with aluminum foil