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Have you made Boston Brown Bread (a Must With Baked Beans)?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Boston Brown Bread (a Must With Baked Beans)

Date Added: January 04, 2014

Ingredients:

1/2 Cup Flour 1/2 Cup Flour (to 4 1/2 cups)
1 1/2 Teaspoons Salt 1 1/2 Teaspoons Salt (I used reduced sodium)
1/2 Cup Corn 1/2 Cup Corn Meal
3/4 Cup Dark Molasses 3/4 Cup Dark molasses (treacle)
2 Cups Milk 2 Cups Milk plus extra
3/4 Cup Sugar 3/4 Cup Sugar confectioner'
1 1/2 Teaspoons Baking Soda 1 1/2 Teaspoons Baking soda level - dissol ved in milk
3 Cups Whole Wheat Flour 3 Cups Whole wheat flour (wholemeal)
1 Unit Egg 1 Unit Egg separated
1/2 Cup Shortening 1/2 Cup Melted shortening
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Directions:

1. Sift flour, baking soda, sugar, and salt together.

2. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only untill all flour is moistened.

3. Pour into 2 greased 9x5x3 inch loaf pans. Bake at 300F for 1 hour and 15 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Corn, Sulfites, Natural Sweeteners allergies.
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