On the Menu Today~
Boston Brown Bread
This recipe is delicious with Baked Beans ~
Give them both a try~
~Boston Brown Bread is made in Coffee Cans~
~A dense bread steamed in a coffee can~
1 1/2 cups
unsifted all purpose flour
1 1/3 cups
1 1/3 cups
light or dark raisins
- Grease well 2 (1-pound size) coffee cans.
- In a large bowl sift cornmeal, flour, baking soda, salt and allspice.
- In a small bowl, combine milk, buttermilk and dark molasses.
- Gradually add milk mixture to flour mixture; beat with a spoon just until combined. Stir in raisins. Spoon into coffee cans, filling 2/3 full. Wrap pieces of heavy duty foil tightly over tops.
- Place cans on rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans; cover. Steam 2 1/2 to 3 hours; adding more boiling water as needed. Remove and cool on rack.
Serve with baked beans.
Place a rack in bottom of pot~
~Use clean metal coffee cans~
~ 1-pound size coffee can works best~
~Grease cans well~
~In large bowl, sift cornmeal, flour, baking soda, salt and allspice~
~Add to dry ingredients, beat with spoon, just until combined~
~Lightly fold in golden raisins~
~Spoon batter into the well greased coffee cans~
~Fill cans 2/3 cans full~
~Tap bottom of can to bring air bubbles to the surface~
~Wrap pieces of heavy duty foil tightly over tops of cans.
Place cans on rack in deep kettle~
~ Add boiling water to kettle to come halfway up sides of cans, cover~
~Steam for 2 1/2 to 3 hours~
~ Remove bread from kettle, cool. Remove bread from coffee cans~
~Slice bread and serve with baked beans~