Boston Brown Bread
This is a delicious Boston Brown Bread recipe. I’ve been making it for years. It’s absolutely foolproof!
PrintBoston Brown Bread
This is a delicious Boston Brown Bread recipe. I’ve been making it for years. It’s absolutely foolproof!
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 2 loaves 1x
- Category: Bread & Rolls
- Method: Stovetop
- Cuisine: New England
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
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.
Photo credit: 58067032@N06 / CC BY
