Boston Brown Bread
(Very old recipe)
Set a sponge over night, with 1 cupful of yeast, 6 potatoes, boiled and mashed fine, 3 cupfuls of
flour, 1 quart of warm water, 2 tablespoonfuls of lard
and 2 tablespoonfuls of brown sugar. Beat well. In the morning sift into the bread tray 1 quart of
rye flour and 2 quarts of Indian meal; add 1 tablespoonful of salt and 1 teaspoonful of soda. Mix
this up very soft with the risen sponge, adding warm water if needed, and working in gradually half
a teacupful of molasses. Knead well and let it rise again and divide into loaves, putting these in
well greased round, deep pans. Let rise 1 hour and then bake in a moderate oven about 4 hours. Rapid
baking will ruin it. If you prefer to bake in the morning, the first sponge can be set in the
afternoon and let rise 5 or 6 hours, and the second rising be over night.
- Source Unknown
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