A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The same can be made of sweet milk by substituting baking powder for soda. The batter should be stirred as thick as can be with a spoon.
Preserved exactly as written in the original source
Stir all dry ingredients together thoroughly
Wet up with sour milk
Add a level teaspoonful of soda dissolved in a tablespoonful of water
Stir the batter as thick as can be with a spoon
Turn into well-greased pans
Modern guidance to help you succeed with this vintage recipe
The combination of acidic sour milk and baking soda creates carbon dioxide through an acid-base reaction, providing lift without yeast fermentation. Molasses adds hygroscopic properties that keep the dense, gluten-poor bread moist, while the trio of flours—rye, corn, and wheat—creates a sturdy crumb structure that can support the heavy batter. The thick consistency is crucial: too thin and the bread becomes gummy; proper thickness allows steam to create structure as the starches gelatinize during cooking.
The dry ingredients can be mixed together and stored in an airtight container for up to 1 month. Once baked, the bread actually improves after a day as the flavors meld and the texture becomes more cohesive. Wrap tightly in plastic wrap and store at room temperature for up to 2 days before serving.
Store baked Boston Brown Bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individual slices in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or toast frozen slices directly. Serve sliced and spread with butter or cream cheese.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be mixed together and stored in an airtight container for up to 1 month. Once baked, the bread actually improves after a day as the flavors meld and the texture becomes more cohesive. Wrap tightly in plastic wrap and store at room temperature for up to 2 days before serving.
Store baked Boston Brown Bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individual slices in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or toast frozen slices directly. Serve sliced and spread with butter or cream cheese.
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