Saturday, August 29, 2009

Burrill Family Brown Bread after 1919

1 cup sour milk
2 cups cold water
2/3 cup molasses
3 teaspoons soda
1 teaspoon salt
2 cups graham flour(common to use half Rye flour and half wheat flour)
2 cups Corn meal

Pour into three small mold(such as empty food cans)
Steam for three hours

Generic instructions from other sources:

In a medium bowl, combine milk(or buttermilk) and molasses. Stir into premixed dry ingredients/flour mixture only until dry ingredients are moistened. Turn into prepared cans(greased), filling evenly. Cover cans tightly with 2 layers of foil; tie with string. Place a rack in a large kettle. Place cans on rack. Place kettle over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary. Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing. Makes 3 small loaves.


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