A steamer placed over boiling water may be used for the steaming; or a kettle of boiling water containing a rack may be used. If the latter device is employed, the boiling water in the kettle should come halfway to the top of the molds. As the water evaporates, add more boiling water. Less time is required in the steaming, if the mold is placed directly in the water.
At least one hour is required for steaming breads. The longer brown bread is steamed, the darker it becomes. A mixture in an earthen mold requires more time than does one in a tin or granite mold (see Experiment 46).
PLAIN BROWN BREAD
2 cupfuls graham flour 2/3 cupful white flour 3/4 cupful brown sugar 2/3 teaspoonful salt 1 2/3 teaspoonfuls baking soda 1 1/2 teaspoonfuls cream of tartar 2 cupfuls sour milk
Mix all dry ingredients thoroughly. Turn the sour milk into a mixing bowl. Add the dry ingredients; mix well. Turn at once into an oiled bread pan, and bake in the oven from 50 to 60 minutes; or fill one-pound baking powder cans (which have been oiled) two thirds full, and steam at least 4 hours. If the bread is steamed, remove it (after steaming) from the molds and dry in the oven for a few minutes.
BOSTON BROWN BREAD
1/4 cupful sugar 1 cupful corn-meal 2 cupfuls graham flour 3/4 teaspoonful salt 2 teaspoonfuls baking soda 2 teaspoonfuls cream of tartar 2 cupfuls sour milk 1/2 cupful molasses
Mix the dry ingredients (except the sugar) thoroughly. Turn the molasses, sugar, and sour milk into a mixing bowl. Add the dry ingredients; mix well. Turn at once into oiled molds, and steam at least 4 hours. Remove from the molds, and dry in the oven for a few minutes.
Rye meal or bread crumbs may be substituted for 1 cupful of graham flour.
If dried bread crumbs are used, moisten them with a little cold water before adding to the other ingredients.