Canning Boston Brown Bread

Boston Brown Bread is a steamed bread, not baked. Since I want 

to can it, I use a pressure canner, which also speeds up the 

process considerably. Here's how to do it.

1 cup flour

1 cup corn meal

1 cup rye meal

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups milk

1/2 cup molasses

1 cup raisins

Mix dry ingredients. Add milk, molasses,and raisins and beat 

well. Spoon into 4 greased wide mouth pint jars, filling jars 

only 1/2 full. Put lids and rings on LOOSELY. Place jars in 

pressure canner and steam for 20 minutes. Close petcock and 

process for 25 minutes at 10 pounds pressure. Remove jars from 

canner and immediately tighten lids. Jars will seal as the 

bread cools. 

Flour Tortillas

3 cups flour

2 teaspoons baking powder

¾ teaspoon salt

About 1 cup warm water

Stir together flour, baking powder and salt. Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together. Turn out onto a board and knead until smooth. Divide into 12 pieces and shape each into a smooth ball. Cover lightly with plastic film and let rest about 15 minutes.

For each tortilla, flatten one ball into a 4 or 5 inch patty, then roll into about a 9 inch round, rolling from centre to edges. Turn tortilla often, stretching dough as you carefully peel it off the board.

As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat.

Almost immediately tiny blisters will appear. Turn tortilla and start pressing a wide spatula directly on top of it. Press gently but firmly. Blisters will form over most of the surface as you press. Turn again and press until blisters turn a golden brown. Tortilla should remain soft. If they brown to quickly, reduce heat.

Stack cooked tortillas inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until ready to serve.

Keep unused tortillas in fridge or can be frozen.

Makes 1 dozen 23cm flour tortillas.

Cinnamon and Raisin Bread

In small bowl dissolve:

2 tablespoons active dry yeast in ¾ cup warm wate

In large bowl mix:

1 cup milk

¼ cup sugar

¼ cup cooking oil

2 teaspoon salt

1 egg

Add in 2 cups flour and yeast mixture to large bowl mix well. Stir in 1 cup raisins.  Add in 3 ½ to 4 more cups flour until moderately soft dough is made. Turn out on lightly floured surface, knead until Smooth and cover the bowl and let rest 20 minutes.

Combine and set aside:

1 cup sugar

1 tablespoon cinnamon

Preheat your oven to 190^oC.  Punch down dough and divide in half. Roll out each half on floured surface to a 14 inch x 7 inch rectangle. For each rectangle, brush on 1 tablespoon of melted butter and sprinkle with half of cinnamon sugar mixture.

Beginning with small end of rectangle, roll up tightly like a sponge roll. Press the edges to seal. Fold ends under. Place in 2 greased bread tins. Brush the tops with melted butter, if desired. Cover and let rise until they have doubled in size.

Bake at 190^oC for approximately 35-40 minutes, or until the loaves sound hollow when tapped.