Boston Brown Bread Recipe

This is very close to a Christmas recipe that we use for cranberry bread. If you've not had this kind of bread before, you should give it a try... it's especially nice with a creamy drizzle on each slice!

• Meal Type: Bread
• Ethnicity: Other
• Holiday Category: N/A
• Preparation Time: Over 1 hour, less than 1 day

Ingredients

• 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

Directions

1. Grease 2 (1-pound) coffee cans. Into a large bowl, sift together flour, cornmeal, baking soda and salt.
2. 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.
3. Remove cans to a wire rack; cool.
4. For serving later, cool bread in cans; store in refrigerator.
5. To reheat, place covered cans on rack in boiling water in large kettle and steam about 30 minutes, or until heated through.