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Boston Brown Bread
Make and share this Boston Brown Bread recipe from Food.com.
- Remove labels from two empty 21-ounce cans (the kind that pie filling or fruit comes in); wash cans.
- Thoroughly grease cans.
- Cut out 2 circles of waxed paper and place one in the bottom of each can.
- Put raisins in a bowl; add hot water.
- Let stand 15 to 30 minutes to plump; drain well and pat dry with paper towels.
- Combine rye flour, cornmeal, all-purpose flour, baking soda and salt in large bowl; stir until well mixed.
- In another bowl, combine molasses, brown sugar and warm buttermilk; stir to mix.
- Pour buttermilk mixture into flour mixture; mix well.
- Fold in raisins until evenly distributed.
- Divide batter evenly between the two prepared cans.
- Cover each can with greased aluminum foil and tie foil around the top with cotton string (or dental floss).
- Place a wire rack in the bottom of a large kettle with a lid.
- Place cans on rack.
- Pour in enough boiling water to come halfway up the sides of the cans.
- Cover kettle with lid; steam cans at a slow boil at least 2 hours, adding more water as needed.
- Bread is done when a wooden pick inserted in center comes out clean.
- Remove cans from water and remove the aluminum foil.
- Let bread cool to lukewarm before removing it from the cans.
- If bread resists coming out, run a thin knife blade around the inside of the can and gently shake out the bread.