February 23, 2008


Boston Brown Bread (Pittsburgh Post-Gazette, February 21, 2008)

* 2 28-ounce clean and empty food cans
* 1 cup whole wheat flour
* 1 cup rye flour
* 1 cup yellow cornmeal
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 2 cups buttermilk
* 3/4 cups dark molasses
* 1 cup raisins, optional

Grease and flour cans. Grease two pieces of foil large enough to cover top of each can.

In large bowl mix all ingredients with a spoon or whisk until well blended.

Divide batter between cans. Tightly cover the top of the cans with the greased foil. Tie kitchen string around the foil. Place cans in a large pot.

Pour boiling water into pot to come halfway up sides. Bring water to a boil again then reduce the heat to low. Cover pot with a tight fitting lid and simmer until tester inserted into center of the bread comes out clean (about 3 hours).

Remove cans from pot and cool on a cooling rack (about 15 minutes). Run a butter knife between the cake and can then gently shake to remove the bread.

Posted by Orrin Judd at February 23, 2008 11:50 AM
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