Cuisinart CSC-400 Cookbook page 18

1 tablespoon unsalted butter,
melted
¹∕ ³ cup + 1 tablespoon cornmeal
¹∕ ³ cup + 1 tablespoon rye flour
¹∕ ³ cup + 1 tablespoon whole wheat
flour
Cut a sheet of aluminum foil 20 inches long. Fold to double (or use a single sheet
of heavy duty foil, 10 inches in length). Cut another piece of aluminum foil about
24 inches long. Fold in half lengthwise, then fold in half again two more times
to create a strip about 24 inches in length and 2 inches wide to make a "cradle";
reserve. Brush the bottom and sides of a 1-quart soufflé dish with butter. Brush an
area in the center of the doubled foil the size of the top of the soufflé pan with but-
ter. Reserve.
Place the cornmeal, rye flour, whole wheat flour, baking soda, and salt in a medium
bowl; stir with a whisk. Add the molasses and buttermilk. Stir until blended and
smooth. Fold in the raisins. Turn into the prepared soufflé dish. Cover with the foil,
buttered side down. Press the foil to the sides of the dish. Use a string to tie the foil
tightly around the sides of the dish and set the dish in the center of the long strip of
folded foil, and bringing up the sides to meet – twist together to form a handle.
Place the cooking rack in the ceramic pot of the Slow Cooker. Place the covered
soufflé dish on the rack, using the foil cradle to help lift the dish, and carefully
lower the dish into the pot and place on the rack. Add hot water to come halfway
up the pan. Cook on High for 3 hours. Remove the soufflé dish from the slow
cooker using the foil strips to lift it.
Place on rack. Loosen string; lift off foil covering from back to front. Turn bread
onto cutting board and slice. Boston Brown Bread is traditionally served with soft-
ened cream cheese, or as an accompaniment to baked beans.
Calories 163 (12% from fat) • carb. 34g • pro. 4g • fat 2g • sat. fat 1g
Steamed Boston
Brown Bread
Makes 12 servings
Nutritional information per serving:
• chol. 5mg • sod. 327mg • calc. 162mg • fiber 3g
S /B
tarterS everageS
¾ teaspoon baking soda
¼ teaspoon salt
¼ cup molasses
¾ cup buttermilk
¹∕ ³ cup raisins
/M
iScellaneouS
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