Boston Brown Bread
(yield, 100 servings; four loaves, 25 slices each)
(serving size, 1 slice)
ingredients
dry ingredients:
Whole wheat flour 3 quarts (3 lb. 12 oz.)
conrmeal 1 quart 91 lb. 5 oz.)
baking soda 2 2/3 tablespoons (1 oz.)
salt 2 tablespoons
raisins 1 quart (1 lb. 4 oz.)
buttermilk 2 quarts
molasses 1 quart (2 lb. 14 oz.)
sugar 2 cups (14 oz.)
procedures:
1. Blend dry ingredients 5 minutes in mixer on low speed. Mix in raisins.
2. Combine buttermilk, molasses and sugar. Stir into dry ingredients, blending only until dry ingredients are moist and mixture has rough appearance.
3. Pour into 4 greased loaf pans (about 4×10x4 inches), 1 quart 1 1/4 cup (3 lb. 8 1/2 oz.) per pan.
4. Cover pans tightly; steam in compartment steamer at 5 lb. pressure 1 hour 45 minutes.
Variation: Date Boston Brown Bread: Use 3 cups (1 lb. 4 oz.) chopped, pitted dates in place of raisins.
Source: School Lunch