Recipe for cooking boston brown bread

Quick Meals- Soups and Bread :: Savory Quick Breads

Boston Brown Bread

This is good served with cream cheese.

2 C. unsifted flour
2 C. yellow cornmeal
2 tsp. baking soda
1 tsp. salt
1 1/3 C. milk
1 1/3 C. buttermilk
3/4 C. dark molasses
1 C. dark raisins

Grease 2 (1-lb.) coffee cans. Into a lrg. bowl, sift together flour, cornmeal, baking soda and salt.

In a sm. bowl, Mix together milk, buttermilk and molasses. Gradually add milk mixture to flour mixture; beat with a spoon until well Mix togetherd. 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 hr.. Add more boiling water to kettle as needed to maintain level around cans.

Remove cans to a wire rack; cool.

For servings later, cool bread in cans; store in refrigerator.

To reheat, place covered cans on rack in boiling water in lrg. kettle and steam about 30 min., or until heated through.