Subj : Re: Shrimp Paste Rice
To   : Dave Drum
From : Ben Collver
Date : Thu Feb 06 2025 19:27:33

  Re: Re: Shrimp Paste Rice
  By: Dave Drum to Ben Collver on Thu Feb 06 2025 04:56:38

DD> How could I have missed that useage for the slow cooker? I just did a
DD> search of my 30L (or so) MM database using "bread" in the title ans
DD> looking for "crockpot" in the directions. And this is the sole result:

DD> and it's for an "Instant Pot" not a crockpot as such.  Bv(=

Thanks for this recipe.  What i am finding is that all of my containers are
either too wide or too tall to fit well in my crockpot.  I read that coffee
cans are good for making boston brown bread.  I found an old 1 gallon can
but it is way too tall to fit in my crockpot.  Time for me to take some
measurements and go browse the thrift stores for bundt pans, etc.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Boston Brown Bread - Crockpot
 Categories: Breads, Crockpot
      Yield: 1 Loaf

      1 c  Whole wheat flour
      1 c  Rye flour
      1 c  Yellow corn meal
      2 ts Baking soda
  1-1/2 ts Salt
    1/2 c  Dark molasses
  1-1/2 c  Buttermilk
      1 c  Seedless raisins
      2 c  Water; hot

  Boston Brown Bread 3 to 4 hours. This is great with baked beans and
  franks. It's dark and dense, and leftovers make wonderful toast.

  To Cook:

  In a large bowl, combine the whole wheat and rye flour, corn meal,
  baking soda, and salt. Make a well in the center and pour in the
  molasses, buttermilk, and raisins. Stir until all the ingredients
  are combined.

  Grease a 2 qt mold, flour it, and fill. The batter should not fill
  more than 2/3rd of the mold. Cover with foil and tie with string.
  Set the mold on a trivet in the bottom of the slow cooker. Pour
  the hot water into the pot, cover the pot, and cook on High for 3
  to 4 hours. The bread is done when the top is dry and recedes from
  the edge of the mold. Cool the bread on a rack for 10 minutes, then
  turn out and serve.

  Yield: 1 Loaf

  Recipe by Clear & Simple Crockery Cooking by Jacqueline Heriteau,
  Grosset & Dunlap, NY, ©1975

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