Boston Brown Bread

Course : Crockpot
Serves: 1
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1/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg beaten
3/4 cup buttermilk or sour milk
1/4 cup molasses
2 tablespoons sugar
2 teaspoons cooking oil
2 tablespoons raisins -- finely chopped
1/2 cup warm water

Preparation / Directions:

1. In a mixing bowl stir together whole wheat flour,all purpose flour, cornmeal, baking powder, baking soda, and salt. In a small bowl combine egg, buttermilk, molasses, sugar and oil. Add eggs mixture to flour mixture, stirring just till combined. Stir in raisins. 2. Pour mixture into 2 well greased 1-pint straight sided wide mouth canning jars; cover tightly with foil (NOTE:To assure that baked cake or bread will slip out easily, grease the inside of the jar well. Lining the bottom of the jar with waxed paper also will help. Cover each jar with a piece of foil well greased on one side. Place the greased side down and press the foil around edges to seal tightly.) Set jars in 4- to 5-quart crockery cooker with liner in place. Pour 1/2 cup warm water into cooker around jars. 3 Cover, cook on HIGH-heat setting about 2 hours or until wooden toothpick inserted near center comes out clean. Remove jars from cooker and cool 10 minutes. Carefully remove bread from jars. Cool completely on a rack before cutting. Makes 2 loaves.

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