Sep 27, 2011
This bread was just what I needed to go w/ homemade split pea soup w/ lots of carrots (for sweetness). I made a half recipe b/c that was all I needed. Unfortunately I made it w/o reading the reviews first and found out the hard way that the baking temp. needed to be lower (350 deg.). The outside of my bread, both top & bottom, was almost burnt while the inside was still too wet. I made it a 2nd time w/ half the molasses called for, a little additional buttermilk to make up for the missing portion of molasses, and cooked it longer at 350 deg.. It was still quite moist like it should be, not as dry as cake, but it did not taste anymore like uncooked dough inside. Like most no fat baked goods, the texture was a bit rubbery, but the raisins helped break it up. I think it's important to use lighter molasses--definitely not blackstrap or the taste will be too strong. I'll bet English golden syrup would work well too.
The corrected recipe is now my go-to boston brown bread--better than store bought, and perfect w/ baked beans.
—Little Old Lady
