boston brown bread

Boston Brown Bread

This is good served with cream cheese.

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

Grease 2 (1-pound) 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 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; cool.

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 about 30 minutes, or until heated through.

Boston Brown Bread

• Unsalted butter, room temperature, for cans
• 1/2 cup graham flour
• 1/2 cup rye flour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup sour cream
• 1/2 cup molasses
• 1/4 cup water
• 1/2 cup raisins (optional)

• Step 1

  Preheat the oven to 350 degrees with the rack placed in the lower third. Generously butter one 28-ounce can (or two 15 1/2-ounce cans). Set a kettle of water to a boil.

• Step 2

  In a large bowl, whisk together graham and rye flours, cornmeal, baking powder, baking soda, and salt. Stir in sour cream, molasses, and water. Fold in raisins, if using. Pour batter into prepared can.

• Step 3

  Place can in a deep pot with a tight-fitting lid (foil may also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center comes out clean, about 1 1/4 hours for 28-ounce bread or about 55 minutes for 15 1/2-ounce breads.

• Step 4

  Remove can from water and let cool slightly on a wire rack. Turn out bread, shaking can if necessary to loosen. Return to rack to cool completely.