Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 86
New England Brown Bread
Оглавление| 1½ cups stale bread | |
| 3¼ cups cold water | |
| ¾ cup molasses | |
| 1½ teaspoons salt | |
| Rye meal | 1½ cups each |
| Granulated corn meal | |
| Graham flour | |
| 3 teaspoons soda |
Soak bread in two cups of the water over night. In the morning rub through colander, add molasses, dry ingredients mixed and sifted, and remaining water. Stir until well mixed, fill buttered one-pound baking-powder boxes two-thirds full, cover, and steam two hours.
