DOCSLIB.ORG

Starters Flatbread & Pasta Wood Fired Main Course More

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Starters Flatbread & Pasta Wood Fired Main Course More Starters Sides - 7 DF Grilled Chicken Wings - 12 Hand-cut Fries with aioli DF/GF (8) beer mustard glaze Creamed Kale DF/GF Smoked Bluefish Pâté - 12 Grilled Carrots with local honey DF/GF brown bread, pickled onions & crème fraîche Wood Fired Main Course Baked Clam Dip - 14 Roasted Cabbage pumpkin seed vinaigrette DF/GF Cauliflower DF/GF - 19 clams, creamy cheddar & grilled flatbread Baked Beans DF/GF crispy fried oats, almonds & mint Local Burrata & Roasted Broccoli GF - 14 salt pork & molasses Ora King Salmon DF/GF - 28 crunchy seeds & mustard dressing Housekeeper’s Kohlrabi GF turnips, grilled pears & brown butter New England Clam Chowder GF - 9 brown butter & hazelnuts Berkshire Pork Chop DF/GF - 29 salt pork & house made crackers Hearth Roasted Potatoes DF/GF roasted creamed corn, braised greens & garlic Boston Bibb Lettuce DF/GF - 11 Parker House Rolls Grass-fed Steak Tips DF/GF - 24 buttermilk dressing, scallions & candied nuts (4) with salted maple butter worcestershire, grilled scallions & fries Marinated Beet Salad DF/GF- 13 GF goat cheese mousse, pistachios & arugula Green Circle Chicken - 28 Sauces - 2 mushroom-madeira butter & baked bread sauce chicken drippings GF beer mustard DF More Main Course pickled hot pepper butter GF Flatbread & Pasta Double Cheeseburger - 18 buttermilk dressing GF Braised Beef Flatbread - 18 “smash-style” with pickles, onions, shrettuce aioli DF/GF, special sauce DF/GF, vinaigrette DF/GF harbison cheese, bean-pot onions & arugula special sauce, fries ~ add bacon $3, egg $2 Smoked Tomato Flatbread - 16 Cantondale Hot Fish Sandwich - 16 fresh cheese, shallots & salted herbs tartare, creamy slaw & fries Desserts Parsnip & Cheddar Pierogi - 18 Day Boat Sea Scallops DF/GF - 32 smoked mushrooms, soldier beans & parsley Maple Pie - 9 creamed kale, walnuts & apple vinaigrette poached cranberries & whipped crème fraîche Macaroni Gratin - 16 Beef Stew - 24 cheesy sauce & breadcrumbs Brewis Sundae, properly garnished - 15 stout, mashed potatoes, horseradish & brownie meets bread pudding, sundae-style Potato Dumplings - 20 hearth-roasted vegetables GF garlicky cabbage & hearth roasted chicken broth Baked Apple Cornmeal Pudding - 13 cider caramel & salted butter ice cream Boston Cream Pie GF - 9 Consuming raw or undercooked meats, poultry, seafood, shellfish, almonds & cocoa nibs DF - is or can be prepared dairy free GF - is or can be prepared gluten free or eggs may increase your risk of food-borne illness Ice Cream GF - 3 per scoop Please inform your server if anyone in your party vanilla, coffee or chocolate has any food allergies or dietary restrictions Kids Menu each dish comes with one kids side of your choice Cheeseburger GF - 10 Grilled Cheese - 8 BEER and WINE Baked Fish & Chips - 12 ON THE ONLINE ORDER MENU Macaroni & Cheese - 9 Chicken Tenders with honey mustard - 10 Cheese Pizza - 9 Kids Sides - 5 green salad DF/GF roasted carrots DF/GF roasted broccoli DF/GF baked beans DF/GF creamed kale DF/GF roasted potatoes DF/GF creamy mashed potatoes GF handcut fries DF/GF apple sauce DF/GF Kids Desserts Ice cream sundae GF - 7 Apple crumble with vanilla ice cream - 8 Warm chocolate chip cookie - 4 Northern Spy www.northernspycanton.com Fountainhead Soda - 3 4 Rolling Mill Way (pure cane sugar) Canton, MA 02021 cola, lemon-lime, black cherry, ginger ale, orange cream, root beer Tuesday - Sunday 11:30am -8pm Art of Tea Matcha - 4 (781)989-1850 SerendipiTEAs - 3 Tandem Coffee - 3 OJ, AJ, milk, lemonade, iced tea - 4 Takeout & Delivery.
Load more

Recommended publications
  • Sandwiches for Your Spring Menu Margaret L
    Volume 7 Article 7 Number 10 The Iowa Homemaker vol.7, no.10 1927 Sandwiches for Your Spring Menu Margaret L. Marnette Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Marnette, Margaret L. (1927) "Sandwiches for Your Spring Menu," The Iowa Homemaker: Vol. 7 : No. 10 , Article 7. Available at: http://lib.dr.iastate.edu/homemaker/vol7/iss10/7 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. THE I 0 W A H 0 ME M A K E 1~ Sandwiches for Your Spring Menu By Margaret L. Marnette ANDWICHES have been accepted paration, and the length of time be­ sliced give a festive note to an other­ Sfor so long as a simple-to-prepare, tween the making and the eating. wise simple menu. Or if pr eferred~ in­ always-appropriate-to-serve food, Some sandwiches are far better when dividual slices are rolled and tied with that they are usually the first they are allowed to stand for a fe,w a narrow colored r ibbon These sand­ thing we think of when we plan hours, but others should be eaten al- wiches are better if kept in the ice a spring entertainment where food is box for an hour before serving.
    [Show full text]
  • List of Gluten Free Breads and Mixes.Pdf
    Table of gluten -free breads and mixes allowed from 4th December 2018 Barkat gluten-free all purpose flour mix Barkat gluten-free brown rice bread Barkat gluten-free hi-fibre bread mix Barkat gluten-free par-baked baguettes Barkat gluten-free par-baked rolls Barkat gluten-free par-baked white bread sliced Barkat gluten-free wheat free multigrain rice bread Barkat gluten-free white rice bread Barkat gluten-free wholemeal sliced bread Ener-G gluten-free brown rice bread Ener-G gluten-free dinner rolls Ener-G gluten-free rice loaf Ener-G gluten-free Seattle brown loaf Ener-G gluten-free tapioca bread Ener-G gluten-free white rice bread Finax gluten-free coarse flour mix Finax gluten-free fibre bread mix Finax gluten-free flour mix Genius gluten-free brown sandwich bread sliced Genius gluten-free seeded brown farmhouse loaf sliced Genius gluten-free white sandwich bread sliced Glutafin gluten-free 4 white rolls Glutafin gluten-free baguettes Glutafin gluten-free bread mix 32 Glutafin gluten-free fibre bread mix Glutafin gluten-free fibre loaf sliced Glutafin gluten-free high fibre loaf sliced Glutafin gluten-free multipurpose white mix Glutafin gluten-free part-baked 2 long white rolls Glutafin gluten-free part-baked 4 fibre rolls Glutafin gluten-free part-baked 4 white rolls Glutafin gluten-free Select bread mix Glutafin gluten-free Select fibre bread mix Glutafin gluten-free Select fibre loaf sliced Glutafin gluten-free Select fresh brown loaf sliced Glutafin gluten-free Select fresh seeded loaf sliced Glutafin gluten-free Select fresh
    [Show full text]
  • Salads Appetizers Sandwiches Breakfast
    BREAKFAST APPETIZERS PLAZA GARDEN COUNTRY-STYLE FISH TARTAR CHEESE PLATE WITH OMELETTE served on wheat bread crouton CRACKERS AND HONEY with Vienna sausages, mushrooms, with a layer of cream cheese, grana padano, fried potatoes, tomato and cheese cherry tomatoes and basil gorgonzola, brie, • with 2 eggs (300 g) 500 • tuna (200/4 g) 690 butch cheese (150/20/25 g/3 pcs) 680 • with 3 eggs (300 g) 520 • salmon (200/4 g) 690 HOMEMADE CURED PORK FAT PLAZA GARDEN COUNTRY-STYLE HERRING with toasts of borodinsky FRIED EGGS WITH BUTTER FRIED POTATOES dark brown bread with Vienna sausages, mushrooms, and creamy mustard sauce (100/118/50 g) 450 and dijon mustard (50/45/4/30 g) 300 fried potatoes, tomato and cheese • with 2 eggs (270 g) 500 • with 3 eggs (270 g) 520 SALADS SUNNY SIDE UP EGGS PLAZA GARDEN CAESAR SALAD BURRATA CHEESE • with 2 eggs (84/63 g) 270 with romaine and rucola mix WITH UZBEK TOMATOES & RUCOLA, • with 3 eggs (126/18 g) 300 and black bread croutons with balsamic cream-sauce served of Your choice: and lemon-honey dressing (270 g) SCRAMBLED EGGS 720 • with chicken (100/180/105 g) 780 • with 2 eggs (106 g) 280 • with shrimps (180/150 g/5 pcs) 900 BAKED VEGETABLE SALAD • with 3 eggs (158 g) 310 with eggplants, bell peppers, SALAD WITH TIGER PRAWNS, uzbek tomatoes, fresh spinach, CRAB MEAT, green pea sprouts, cilantro AVOCADO, RUCOLA & circassian cheese (245 g) 620 AND CHERRY TOMATOES with tobiko caviar WARM SALAD WITH GRILLED SQUIDS and wasabi cream sauce (228 g) 950 avocado, uzbek tomatoes, cucumbers, bell pepper, quinoa VINE-RIPENED
    [Show full text]
  • Irish Brown Bread - Printer Friendly - Allrecipes.Com
    Irish Brown Bread - Printer Friendly - Allrecipes.com http://allrecipes.com/recipe/220525/irish-brown-bread/print/?rec... Irish Brown Bread Prep Cook Ready In 20 m 40 m 1 h 30 m ShopRite 1895 South Rd Stop 1 POUGHKEEPSIE, NY 12601 Recipe By: Julie Taylor "This is a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely diferent taste and texture. We LOVE this recipe!" Domino Pure Cane Ingredients Granulated Sugar $1.99 - expires in 3 1 cup all-purpose flour 1 1/2 tablespoons butter days 2 tablespoons white sugar 2 cups whole wheat flour 1 teaspoon baking powder 1/4 cup quick-cooking oatmeal 1 teaspoon baking soda 1 1/2 cups nonfat plain yogurt 1/2 teaspoon salt 1 teaspoon milk, or more as needed (optional) Directions Butter $3.99 - expires in 3 1 Preheat the oven to 375 degrees F (190 degrees C). days 2 Lightly grease a baking sheet. 3 Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl. 4 Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs. 5 Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture. 6 Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky. 7 Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
    [Show full text]
  • Recipe Carb List 11-22-19
    Gladstone School District Page 1 Recipe Carbohydrates List Nov 22, 2019 Between 0 and 100 Grams Carbohydrates No. Description Portion Size (Grams) BREAD 500305 AZTEC GRAIN SALAD 1 CUP 53.56 000347 BAGELS,PLAIN,ENRICHED 1 EACH 37.19 500010 BAKING POWDER BISCUITS 1 EACH 22.09 500011 BANANA BREAD SQUARES SERVING 25.56 001086 BISCUITS: PLAIN PURCH (2oz) EACH 18.85 000355 BISCUITS: PLAIN,PURCH (2.5") EACH 18.85 500037 BREAD STUFFING SERVINGS 22.64 500040 BROWN BREAD EACH 19.27 000117 Brown Rice .5 cup 33.00 500027 BROWN RICE PILAF 1/2 CUP 30.36 500088 CORNBREAD SERVINGS 18.03 000121 Cornbread 2oz 26.58 500089 CORNBREAD STUFFING SERVINGS 21.19 000232 CRACKERS 4 EACH 8.89 000233 CRACKERS,GRAHAM 4 EACH 44.03 000353 ENGLISH MUFFINS,PLAIN,TOASTED 1/2 EACH 13.69 500099 FRIED RICE 3/4 CUP 29.37 000169 Fritos 2oz 40.00 500111 ITALIAN BREAD EACH 28.23 500119 MASTER MIX 1/2 CUP 40.68 500325 MEDITERRANEAN QUINOA SALAD 3/4 CUP 22.66 500125 MUFFIN SQUARES SERVINGS 16.87 500133 OATMEAL MUFFIN SQUARES SERVINGS 34.51 500303 OODLES OF NOODLES CUP 43.45 500137 ORANGE RICE PILAF 1/2 CUP 27.85 500141 PANCAKES EACH 16.26 500327 PEPPY QUINOA 1/2 CUP 28.60 500147 PIZZA CRUST SERVINGS 26.11 500155 POURABLE PIZZA CRUST SERVINGS 26.02 500163 RICE-VEGETABLE CASSEROLE 2/3 CUP 19.62 500164 ROLLS (YEAST) EACH 29.80 500173 SPANISH RICE 1/3 CUP 13.69 000237 Stuffing 1/4 cup 35.44 500181 SWEET POTATO- PLUM BREAD SQUAR SERVING 46.48 000326 TOAST, MIXED GRAIN BREAD SLICE 11.35 000324 TOAST, WHITE BREAD SLICE 12.03 000367 TOAST,RAISIN 1 SLICE 13.66 000325 TOAST,WHOLE-WHEAT BREAD
    [Show full text]
  • Whole Wheat Flour Pesa Atta
    WHOLE WHEAT FLOUR PESA ATTA B.S.Muralidhara IAOM_Bangalore_Dec.2018 Innovations for a better world. Atta Process Indian Atta Flour “Whole wheat flour” with 95 – 97% extraction. Used for flat bread (Chapatti, Roti, Puri, etc.) After rice, flat bread made from Atta is the second staple food in India. Traditionally produced on stone mills with low throughput. 2 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM India – large market of whole wheat flour (Atta). Road side Atta Flour from Home made Atta Flour Industrial stone (Chakki) mills stone mills or disk mills 3 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Industrial ATTA flour production in India Chakki mills in parallel Æ Premium ATTA Produced mainly in India and few other countries Major Players for Premium ATTA in India: ITC Ltd. (Aashirvaad), Hindustan Lever Ltd (Anapurna), General mills (Pilsbury ATTA) Roller mill Æ Normal, Resultant ATTA Produced in East Asia, Arab countries, India. partly Africa, even Europe Of minor quality in final product (Chapati) 4 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Market demand • Atta flour production for staple food in India • Meeting local eating habits • FOOD SAFETY - flour production • Industrial process with higher automation degree • Lower energy consumption compared to stone mills 5 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM 6 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Atta Process with PesaMill™. Traditional flat breads made of whole meal flour. Chapati Roti Puri Gurassah / Sudan 7 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Innovations in Atta Milling Hygienic Atta for good health Top sanitation Energy saving Flexibility in Atta quality Low maintenance demand Homogeneous and consistent product Space saving Less down time while power cuts No stones shavings in Atta 8 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Process function • Re-circulation process (4 - 5 times).
    [Show full text]
  • Martin's Irish Brown Bread White Irish Soda Bread
    Basic Baking with Chef Breslin (Featured recipe: Irish Soda Bread) Martin’s Irish Brown Bread INGREDIENTS DIRECTIONS • 2½ cups whole wheat flour 1. Preheat oven to 375°F. • ¾ cup bran 2. Add all dry ingredients together • ¼ cup wheat germ (put baking soda through a sieve). • 1 tsp baking soda 3. Melt butter. • 1 tsp sugar 4. Make a well with dry ingredients, add • 1 tsp salt buttermilk and butter, mix well. • 2½ cups buttermilk 5. Grease 1lb. loaf tin with butter. • 4 tsp butter (melted) 6. Bake for 45 minutes. 7. Cool and serve. White Irish Soda Bread INGREDIENTS DIRECTIONS • 3½ cups all-purpose flour 1. Preheat the oven to 425°F. • 1 tsp salt 2. Mix together the flour, salt and baking soda in a large bowl. • 1 tsp baking soda Add the butter and rub into the flour mixture with your • 2 tbsp butter fingertips until it resembles coarse breadcrumbs. • 1 egg 3. In a separate jug, whisk the egg and buttermilk together. • 1 3/4 cups buttermilk* 4. Make a well in the center of the dry ingredients and pour 3/4 of the liquid into the flour mixture. 5. Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You can add a little more of the milk mix if it is needed 6. Turn onto a floured work surface and gently bring the dough together into a round, about 8 x 8 inches. Place on a baking sheet dusted well with flour.
    [Show full text]
  • GRAHAM BREAD Or BROWN BREAD Featured on January 14, 2017 for “Healthy Eating in 19Th Century America” Demo
    GRAHAM BREAD or BROWN BREAD Featured on January 14, 2017 for “Healthy Eating in 19th Century America” demo Have you resolved to eat healthier this year? You’re not alone, but how do you define “healthy” when it comes to food? On January 14, as part of our demonstration, Healthy Eating in 19th Century America, we looked to recipes from the 19th century to better understand early concepts of dietary reform, including the promotion of whole wheat by Sylvester Graham and the emergence of the American vegetarian movement as promoted by William and Bronson Alcott, Ellen White, and John Harvey Kellogg. Graham believed that the key to reversing ill health was to abandon commercially-made bread, which in the 1820s was sold in commercial bakeries competing for profits. Graham claimed that these bakeries used bolted flour (flour that was milled then sifted to remove the bran) that often included powdered chalk or plaster to make the product whiter and denser. He advocated the use of bread made with unbolted flour, ground and baked at home, that retained all of the wheat’s coarse bran in its final mixture. Below is a version of Graham Bread for you to make at home, followed by the original recipe from 1839 by Sarah Josepha Hale. GRAHAM BREAD (2017) Courtesy of Chef Brian Patterson, L’Academie de Cuisine Makes 2 loaves Ingredients Note: All ingredients except the molasses and baking soda should be weighed as measurement 0.12 ounces fresh cake yeast 8-10 ounces “milk warm” water (about 80°F) 1.5 fluid ounces molasses ¼ teaspoon baking soda 2 pounds Hodson Mills Graham Flour (as substitute, use combo of 83% all-purpose flour, 14.5% wheat bran, and 2.5% wheat germ) ¾ to 1 ounce salt Directions 1.
    [Show full text]
  • Irish Brown Bread Adapted from in Deborah Krasner's from Celtic
    Irish Brown Bread Adapted from in Deborah Krasner’s From Celtic Hearths cookbook. 4 cups WW flour (I like white WW flour from Trader Joe’s 1 cup white flour ½ cup of rolled oats (I’ve also used instant cook steel-cook oats and it came out fine) 1 ½ teaspoon baking soda 1 teaspoon sea salt 2-3 cups of buttermilk or a mix of regular milk and plain yogurt 1. Preheat oven to 475. Lightly oil a large cookie sheet or half-sheet pan (cooking spray is fine, as are silicone non-stick sheets) 2. In a large bowl or stand mixer combine flours, oats, baking soda and salt. Mix 3. With hand or stand mixer on a low speed gradually beat in 2 cups of the buttermilk or milk/yogurt. The dough should be able to hold its shape but not be too stiff. Don’t overwork it. 4. Turn onto a floured surface and knead it for a minute or two. 5. Divide into three equal rounds (a scale is the best way to get uniform size). Fit them onto the prepared baking sheet and use a sharp knife to score an X into each one. 6. Bake for 15 minutes, then reduce heat to 400º and bake for 15 to 20 minutes. They’re done when they are equally browned and sound hollow when you rap on the bottom. The recipe makes 3 small loaves. I keep one to eat and freeze or share the others, or I half the recipe and make one larger loaf.
    [Show full text]
  • Global Bread Survey 2018
    Global Bread Survey 2018 - White Bread, Wholemeal Bread, Flat Bread, Mixed Grain Bread Notes: Data per 100g and per portion was collected online and in store between July and December 2017. See WASH website for further information. Portion size as stated on pack Data sorted from highest to lowest for salt per 100g Colour coding according to DH Front of Pack Guidance: Green ≤0.3/100g, Amber >0.3 - ≤1.5g, Red >1.5g /100g, >1.8g/portion for salt NA = Data not available GF = Gluten Free Portion Size Sodium/100g Salt/portion Sodium/portion Country Product Name Brand/Manufacturer Bread Type Salt / 100g (g) (g) (mg) (g) (mg) Argentina Jumbo artesanal pan de molde multicereal con chia Jumbo Mixed Grain Bread 50.0 NA NA NA NA Argentina Pan multicereal sin sal agregada Natural bread Mixed Grain Bread 50.0 NA NA NA NA Belgium pain multigrains Beck Mixed Grain Bread NA NA NA NA NA Belgium pain multi-céréales Damhert Mixed Grain Bread NA NA NA NA NA Belgium Meerzaden brood Genius (Albert Heijn) Mixed Grain Bread 29.0 NA NA NA NA Belgium pain blanc pur froment Beck White Bread NA NA NA NA NA Belgium pain blanc GLUTEN FREE Damhert White Bread, GF NA NA NA NA NA Belgium pain gris pur froment Beck Wholemeal Bread NA NA NA NA NA Belgium pain tournesol Kelderman Wholemeal Bread NA NA NA NA NA Bulgaria Bread type "Tipov" for toast SaviMeks Wholemeal Bread 34.0 NA NA NA NA Bulgaria Bread whole grain for toast SaviMeks Wholemeal Bread 34.0 NA NA NA NA Canada Ancient Grain Bread - Loaf Loblaws Mixed Grain Bread NA NA NA NA NA Canada Bocata Ronda - 10 Pack Boulangerie
    [Show full text]
  • Starters Soup of the Day GF** Served with Homemade Brown Bread
    Starters Salads Soup of the Day GF** Goats Cheese Salad GF** Served with homemade brown bread – Bowl 7 Mixed baby greens tossed with sun-dried tomatoes, roasted red peppers, cherry tomatoes, candied walnuts Chowder of the Day & crumbled goats cheese. Topped with panko crusted Served with homemade brown bread – Bowl 7 goats cheese, with citrus dressing -14 Homemade Chili GF** The Ulster GF** Served with cornbread, sour cream, scallions & Mixed greens topped with bacon, tomato, cucumber, shredded cheese – Bowl 8 chopped egg, red onion & grilled chicken with honey mustard dressing – 14 Southern Rolls Chicken, vegetables, black beans & cheese wrapped in a Ahi Tuna Salad* shell, served with Boom Boom sauce – 9 6 Oz of seared Ahi Tuna served rare with rocket salad, tomatoes, green beans & cusabi dressing – 14 Irish Brie GF** Irish Brie served with crackers & blackcurrant preserves Buffalo Chicken Salad GF** – 12 Chopped romaine, bacon, tomato & fried chicken served with blue cheese dressing and buffalo sauce – 14 Calamari Lightly fried with cherry peppers, served with Boom Dressings: Blue cheese, Ranch, Balsamic, Citrus, Caesar, Boom sauce - 12 Champagne walnut, Honey mustard, Cusabi, Sandwiches From the Sea Joyce Burger* GF** Pan Seared Scallops* GF** Fresh ground Certified Angus Beef topped with melted Sautéed in white wine served with white wine buerre- Dubliner Irish cheddar, lettuce, tomato and onion on a blanc sauce, Irish potato cake & seasonal vegetables – brioche bun, served with fries – 12 22 Lamb Burger* GF** Wild Alaskan Salmon
    [Show full text]
  • Boston Brown Bread Lesson: History of Boston Brown Bread
    History and Traditions Activity: Baking Boston Brown Bread Lesson: History of Boston Brown Bread in a 325 degrees F. oven for 1 hour and 45 minutes or until a knife inserted into the bread comes out clean. 6. Remove pot from oven, and using oven mitts carefully removed cans from pot and set on a cookie rack. Let cool 15-20 minutes and then gently slide bread out of can to cool completely. Once cool, slice bread and toast and serve with butter or cream cheese. Activities: Boston Brown Bread Brown bread gets its color from whole grain flour and Ingredients: dark colored ingredients such as molasses and/or 1/2 c. whole wheat flour coffee. Boston Brown Bread is dark and slightly sweet. 1/4 c. all-purpose flour Raisins are optional and make it even sweeter. This 1/4 c. cornmeal bread is made in a unique manner; instead of being 1/2 tsp. Clabber Girl Baking Powder baked, Boston Brown Bread is steamed. It has a unique 1/2 c. buttermilk shape and pattern on the outside due to being cooked 1/4 tsp. Clabber Girl Baking Soda in cylinder tin cans. 1 egg 1/4 tsp. salt Discussion questions: 1/4 c. molasses 1. What types of bread are closely related to Boston 2 tbsp. sugar Brown Bread? 2 tsp. cooking oil 2. What makes Boston Brown Bread rise? 1/3 c. raisins, optional 3. How did Boston Brown Bread get its name? 4. What are other dried fruits would you like in this bread? Directions: 1.
    [Show full text]