Home Cooking with Habs Tweetup: Let’s Break Bread

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA — It’s no secret that Habs fans have been eagerly awaiting this week’s matchup against the Boston Bruins ever since the last time these two teams faced off.

This already bitter rivalry heated up even more in February when one of their regular season games heated up to playoff intensity and led to both teams playing some seriously physical hockey (including a goalie fight!) and accruing immense amounts of penalty minutes.

These kinds of encounters might leave a bad taste in your mouth about Boston – and that’s where we come in. Don’t worry, we’re not suggesting you start sympathizing with the black & gold…we just want you to have something good to eat!

This week’s recipe tastes great with butter and jam at breakfast or served with soup and a salad…and it’s done on the stovetop!

BOSTON BROWN BREAD
adapted from “Better Homes and Gardens New Cook Book

Prep time: 15 minutes
Cook time: 2 hours
Yield: 1 loaf

1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (don’t have buttermilk? see our last Home Cooking post)
1/3 cup light molasses
2 tablespoons brown sugar
1 tablespoon vegetable oil
1/4 cup raisins and/or chopped walnuts (optional)

1. Grease a 7 1/2 x 3 1/2 x 2-inch loaf pan; set aside.
2. In a mixing bowl, combine first five ingredients along with 1/4 teaspoon salt. Make a well in the center of the mixture.
3. In a separate bowl, combine buttermilk, molasses, brown sugar and oil.
4. Slowly pour the liquid into the dry ingredients, stirring until just moistened. Add raisins and/or walnuts, if desired. Pour mixture into prepared loaf pan, then grease a piece of aluminum foil and place it (greased side down) over the loaf pan. Crimp edges to seal.
5. Place a baking rack into a large pot, set loaf pan on rack. Pour hot water into pot around the loaf pan until the water comes about an inch up the side of the pan. Heat water to boiling then reduce and cover.
6. Simmer 2 to 2 1/2 hours or until a wooden toothpick inserted in center of bread comes out clean. You may occasionally need to add more boiling water to the pot as it evaporates.
7. Remove loaf pan from pot and place on cooling rack for 10 minutes. Remove bread; serve warm or allow to cool completely before slicing.

Enjoy!

Photo credit: www.faqs.com

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