Classic Boston brown bread with raisinssteamed in a coffee can.
Holy North End Batman, this molasses-rich, dense brown bread fromHankis good.
We’ve made it four times in the last month.
Elise Bauer
~Elise
Boston Brown bread makes me think of my mother, a native of Ipswich, Massachusetts.
Maybe not, but it sure hits the spot on a cold Saturday night.
Brown bread is usually steamed, not baked, in a hot water bath.
Elise Bauer
you could do this in one of two ways, in the oven or on the stovetop.
This bread will take some time to cook.
The slow steaming helps soften the corn meal.
Elise Bauer
Brown bread is dense, so you dont need too much to get filled up.
I have no idea how else to eat Boston brown bread.
Any New Englanders out there?
Elise Bauer
How do you eat your brown bread?
Boston Brown Bread
Do your best to find the rye flour.
It adds a lot to the flavor of the finished bread.
Elise Bauer
Turn the burner on to medium as you work.
Grease a coffee can or small loaf pan with butter.
Add the raisins if using.
In another bowl, mix together the buttermilk and vanilla extract if using.
Whisk in the molasses.
Pour the wet ingredients into the dry and stir well with a spoon.
Cover the loaf pan or coffee can tightly with foil.
Put the roasting pan into the 325F oven.
Steam the bread on the stovetop or in the oven for at least 2 hours and 15 minutes.
Check to see if the bread is done by inserting a toothpick into it.
If the toothpick comes out clean, you’re ready.
If not, re-cover the pan and cook for up to another 45 minutes.
Remove from the stovetop or oven and let cool for 10 minutes before putting on a rack.
Let the bread cool for 1 hour before turning out of the container.
Slice and eat plain, or toast in a little butter in a frying pan.
