Boston brown bread from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 698) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PrincessK on February 07, 2011

    Pg. 656 Combine flours, baking soda, and salt in a large bowl then add in a mixture of molasses, raisins and buttermilk. If you don't have a pudding mold, butter an empty 28 oz. size can (e.,g. from canned tomatoes) , will hold all but about 1/2 cup of batter. Gio used her slow cooker. Pour 2 c of cool water into the insert, cover with foil. Steam on high for 4 1/2 hours, then cool on a cooling rack for an hour.

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