Homemade brown bread bakes about as fast as opening and heating a can of ready-made. Baked beans are not the only companion for brown bread. Try it with casseroles and stews.
Lightly spray 3 (8 oz.) glass custard cups with nonstick vegetable cooking spray.
Sift together the flours, cornmeal, baking powder, soda, and salt.
In mixing bowl, combine the egg, molasses and oil
Add the flour mixture to molasses mixture alternately with milk; mix well. Stir in raisins.
Spoon into measuring cups. Microwave 2 minutes on high. Rearrange cups. Microwave 2 - 2 1/2 minutes on high or until done. Tops may be moist. Cool in cups 5 minutes.
Serve warm, sliced
Exchanges: Starch/Bread 1/2
Nutritional Facts: Calories 50; Carbohydrate 7 grams; Protein 1 grams; Fat 2 grams; Saturated fat trace; Cholesterol 0 milligrams; Fiber 1 grams; Sodium 67 milligrams (without added salt 38 milligrams)
By Irishwitch from Aurora, CO
I have never had Boston brown bread, so I am unfamiliar with its taste or consistency. First of all, minus the raisins, could this be used as a sandwich bread? Secondly, could this be baked in a glass loaf pan to make a loaf of bread? I read my label on my low-calorie bread wrapper and found that the ounces read 20 ounces. If this particular recipe is to be baked in 3-8oz. custard cups, ounce-wise I would think it could be made into a loaf. I am just needing a little guidance. With grocery prices through the roof, I have spent about 7 years trying to find a super low calorie bread recipe (like 35 - 45 calories per slice), but to no avail. Any help would be greatly appreciated. Thanks.
