This is a delicious Boston Brown Bread recipe. I’ve been making it for years. It’s absolutely foolproof!

Boston Brown Bread

This is a delicious Boston Brown Bread recipe. I’ve been making it for years. It’s absolutely foolproof!

2 cups unsifted all-purpose flour

2 cups yellow cornmeal

2 teaspoons baking soda

1 teaspoon salt

1 1/3 cups milk

1 1/3 cups buttermilk

3/4 cup dark molasses

1 cup dark raisins

Grease 2 (1 pound) METAL coffee cans.
Into a large bowl, sift together flour, cornmeal, baking soda and salt.
In a small bowl, combine milk, buttermilk and molasses.
Gradually add milk mixture to flour mixture; beat with a spoon until well combined.
Stir in raisins.
Pour mixture into the coffee cans, filling each about two-thirds full. Tie pieces of heavy aluminum foil tightly over top of each can. Place cans on a rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans. Cover kettle.
Steam for 2 1/2 to 3 hours. Add more boiling water to kettle as needed to maintain level around cans.
Remove cans to a wire rack; let cool.

For serving later, cool bread in cans; store in refrigerator.

To reheat, place covered cans on rack in boiling water in large kettle and steam for about 30 minutes, or until heated through.