Boston Baked Brown Bread
Yield
1 loafPrep
10 minCook
60 minReady
70 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
buttermilk
* |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
|
| ¾ | cup |
molasses
|
|
| 1 | cup |
whole-wheat flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
buttermilk
* |
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
|
| 177 | ml |
molasses
|
|
| 237 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 237 | ml |
raisins, seedless
|
|
Directions
- or 2 cup milk and 1 tablespoon lemon juice Beat all ingredients in large mixing bowl for 2 minutes on medium speed.
Pour into greased angel food pan. (I use a Bundt pan.)
Bake in 325℉ (160℃) oven for 1 hour.
ENJOY!!
