Wednesday, March 30, 2011

Boston Brown Bread

nyobain lagi praktikum resep yang ada di buku BAKING nya Martha Day,,, kali ini dari bagian classic breads from around the world,,,, dan yang terpilih adalah Boston Brown Bread,,,

Rich, moist and dark, this bread is flavoured with molasses and can include raisins or chocochips. in Boston, it is often served with savoury baked beans.


3 1/2 oz (90gr) cornmeal
3 1/2 oz (90gr) unbleached plain white flour or wholemeal flour
3 1/2 oz (90gr) rye flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
3 1/2 (90gr) seedless raisins (i used chocolate chips)
120 ml milk
120 ml water
120 ml molasses or black treacle


1. line the base of 1 or 2 heathproof bowl.

2. mix together the cornmeal, plain or wholemeal flour, rye flour, salt. bicarbonate of soda and raisins in the large bowl. warm the milk and water in a small saucepan and stir in the molasses or black treacle.

3. and the molasses mixture to the dry ingredients and mis together using a spoon until it just forms a moist dough. do not over mix.
4. fill the bowl with the dough, they should be about two-thirds full. cover with foil or greased greaseproof paper and tie securely.
5. bring water to a depth of 5cm to the boil in a deep, heavy-based saucepan large enough to accommodate the bowl. place trivet in the pan, stand the bowl on top, cover the pan and steam for 1 1/2 hours, adding more boiling water to maintain the required level as necessary.

6. cool the loaves for a view minutes in the bowl. serve warm, as a teabread or with savoury dishes.


No comments: