Boston Brown Bread (Crockpot)

	Category	Main Dish
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Ingredients And Procedures

Ingredients
1/2	cup	whole wheat flour
1/4	cup	flour, all-purpose
1/4	cup	yellow cornmeal
1/2	teaspoon	baking powder
1/4	teaspoon	baking soda
1/4	teaspoon	salt
1	each	egg, beaten
1/4	cup	molasses
2	tablespoon	sugar
2	teaspoon	cooking oil
3/4	cup	buttermilk
2	tablespoon	raisins

Directions:
Stir together flours, cornmeal, baking powder, soda, and salt. Combine egg, molasses, sugar and oil. Add flour mixture to molasses mixture alternately with buttermilk; beat well. Stir in raisins. Turn batter into two well greased 16 ounce vegetable cans. Cover cans tightly with foil. Place cans in crockery cooker. Cover and cook on high heat setting for 3 hours. Remove cans from cooker. Cool 10 minutes in cans. Serve warm. Makes 2 loaves.

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<h1>Boston Brown Bread (Crockpot)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>whole wheat flour </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>flour, all-purpose </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>yellow cornmeal </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>baking powder </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>baking soda </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>egg, beaten </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>molasses </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>sugar </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cooking oil </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>buttermilk </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>raisins</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Stir together flours, cornmeal, baking powder, soda, and salt. Combine egg, molasses, sugar and oil. Add flour mixture to molasses mixture alternately with buttermilk; beat well. Stir in raisins. Turn batter into two well greased 16 ounce vegetable cans. Cover cans tightly with foil. Place cans in crockery cooker. Cover and cook on high heat setting for 3 hours. <BR><BR>Remove cans from cooker. Cool 10 minutes in cans. Serve warm. <BR><BR>Makes 2 loaves.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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