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Boston Brown Bread, 1.5 lb.
This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds.
8 fl ounces (1 cup) buttermilk, 80°F
1 egg, large
¼ cup molasses
2 tablespoons butter or margarine
2¼ cups bread flour
½ cup whole wheat flour
½ rye flour
1 tablespoon brown sugar, packed
¾ teaspoon salt
½ teaspoon baking soda
2 teaspoons active dry yeast
- or -
1½ teaspoons bread machine/fast rise yeast
⅓ cup slivered almonds
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.