Boston Brown Bread (New England)

Submitted by Sydney Mike

"This slightly different version of brown bread was found in the 1997 cookbook, Vegetarian Planet."

 

• Ready In: 2hrs 20mins
• Ingredients: 8
• Yields: 2 6-inch loaves
• Serves: 12

ingredients

• 1 cup rye flour
• 1 1⁄2 cups cornmeal
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup dark molasses, warmed
• 2 cups milk
• 1 egg, beaten
• 1 cup raisins

directions

1. In a small bowl, whisk together rye flour, cornmeal, baking soda & salt.
2. In a large bowl, combine warmed molasses, milk & egg, stirring well, before adding the dry ingredients & mixing well. Stir in the raisins.
3. Butter two 1-pound coffee cans, then pour the batter evenly into the two cans, before sealing the cans tightly with foil & string.
4. Pour 2 inches of water into a stockpot wide enough to fit the two cans, then place the cans in the stockpot, covering the pot with a lid of foil.
5. Turn heat to high, & as soon as the water begins to boil, turn heat to low, then steam bread for 2 hours, checking occasionally to make sure that at least 1 inch of water remains in the pot.
6. Remove cans from stockpot, remove foil lids & let bread cool for 20 minutes.
7. When cooled, with a butter knife, loosen the bread around the sides, &, holding the can upside down, shake the bread out, before slicing & serving with butter.

Reviews

[ellie_]

this was wonderful! I must admit I wasn't sure if this was going to work -- I used a bread pan from pampered chef shapped like a coffee tin and a mini (individual) loaf pan -- which fit into a huge stockpot. Served with recipe#62917 for a wonderful down-home comfort meal -- reminds me of Saturday night suppers my mom used to make (although she didn't use a crockpot for the hotdogs and beans). We will be having this again when the need for down home comfort meal strikes again! Thanks for sharing!