Boston Brown Bread

"Boston Brown Bread"
 
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Ready In:
2hrs 30mins
Ingredients:
11
Yields:
2 loaves
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ingredients

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directions

  • 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.

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Reviews

  1. Outstanding!
     
  2. Someone sent me a bottle of molasses, something not very common in Israel. After an ingredient search, I decided to try out Chewman's recipe, and am very happy I did. recipe was fun to make in the fruit cocktail cans, and the bread was nice and yummy, even better the next day, toasted with lot of salted butter. We left out the raisins (kids don't like "bugs" in their food). I think the next time I might try it with caraway seeds. Good recipe, great bread!
     
  3. Almost exactly like another recipe I've used (and don't want to retype), but it used whole wheat flour instead of all-purpose. My version made the raisins optional. Many thanks!
     
  4. Although this is a good steamed brown bread recipe, I am looking for a recipe that will duplicate the B and M brown bread that our markets used to carry . This recipe, with a.p. flour, is a little closer than the one I tried with w.w. flour, but it is still grainier than what my kids are remembering (and longing for). I baked mine in a single mold that I had bought for doing a small plum pudding at Christmas. It worked perfectly. I let it steam longer than the 2 hours so I could serve it hot and it did not suffer for it. Good recipe, fairly easy to make; just not what we were looking for.
     
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RECIPE SUBMITTED BY

Former Exec. Chef Capitol Hill/House of Reps. Washington D.C. Exec. Chef various country clubs, hotels, and resorts. Food and beverage director in both colleges, hotels, and resorts. Restraunt owner/operator. District Manager for food service company. After nearly 40 years in food service, now enjoying a new career that gets me out of the "kitchen heat". Currently living on a coastal mountian in California.
 
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