Subj : Re: Shrimp Paste Rice
To : Dave Drum
From : Ben Collver
Date : Thu Feb 06 2025 19:27:33
Re: Re: Shrimp Paste Rice
By: Dave Drum to Ben Collver on Thu Feb 06 2025 04:56:38
DD> How could I have missed that useage for the slow cooker? I just did a
DD> search of my 30L (or so) MM database using "bread" in the title ans
DD> looking for "crockpot" in the directions. And this is the sole result:
DD> and it's for an "Instant Pot" not a crockpot as such. Bv(=
Thanks for this recipe. What i am finding is that all of my containers are
either too wide or too tall to fit well in my crockpot. I read that coffee
cans are good for making boston brown bread. I found an old 1 gallon can
but it is way too tall to fit in my crockpot. Time for me to take some
measurements and go browse the thrift stores for bundt pans, etc.
---------- Recipe via Meal-Master (tm) v8.05
Title: Boston Brown Bread - Crockpot
Categories: Breads, Crockpot
Yield: 1 Loaf
1 c Whole wheat flour
1 c Rye flour
1 c Yellow corn meal
2 ts Baking soda
1-1/2 ts Salt
1/2 c Dark molasses
1-1/2 c Buttermilk
1 c Seedless raisins
2 c Water; hot
Boston Brown Bread 3 to 4 hours. This is great with baked beans and
franks. It's dark and dense, and leftovers make wonderful toast.
To Cook:
In a large bowl, combine the whole wheat and rye flour, corn meal,
baking soda, and salt. Make a well in the center and pour in the
molasses, buttermilk, and raisins. Stir until all the ingredients
are combined.
Grease a 2 qt mold, flour it, and fill. The batter should not fill
more than 2/3rd of the mold. Cover with foil and tie with string.
Set the mold on a trivet in the bottom of the slow cooker. Pour
the hot water into the pot, cover the pot, and cook on High for 3
to 4 hours. The bread is done when the top is dry and recedes from
the edge of the mold. Cool the bread on a rack for 10 minutes, then
turn out and serve.
