Boston Brown Bread in a Pressure Cooker |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is also from my mom's Presto Cook Book 1953 Ingredients:
1/3 cup sugar |
1 1/2 tablespoons butter, melted |
1 egg, beaten |
1/2 cup molasses |
1 1/2 cups milk |
2 cups graham flour |
1 cup whole wheat flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
1/2 cup nuts |
1/2 cup raisins |
5 cups water (in cooker with rack) |
Directions:
1. Combine sugar,butter,egg and molasses.Sift in flours and soda.Add dry ingredients,alternate with milk.Add nuts and raisins.Mix well.Turn in a buttered bowl or mold that may set loosely in cooker.
2. Cover bowl with wax paper.Place bowl on rack with water on cooker.Place cover on cooker.Allow steam to flow from the vent pipe 20 minutes.Place indicator weight on vent pipe for 40 minutes with stem at 10 pounds, That is all the way up.Allow stem to return to DOWN position.
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