Boston Brown Bread (aka Steamed Brown Bread)

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STEAMED BROWN BREAD

Course bread

Cuisine American

Keyword bread, quick bread

Author Janice Okun

Equipment

• 1 lb coffee cans

Ingredients

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 cup white flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon soda
• ¾ cup dark molasses
• 2 cups buttermilk or sour milk
• 1 cup raisins

Instructions

• Add cornmeal and whole wheat flour to white flour, salt, baking powder, and soda.
• Add molasses, buttermilk, and raisins.
• Beat thoroughly.
• Half-fill 3 greased 1-pound coffee cans.
• Cover tightly with foil and steam 3 hours on a rack in a covered pan, using only a small amount of boiling water (no more than one-fourth up the sides).
• Replace water as necessary.
• Remove cover and place in a 450-degree oven for 5 minutes before removing from the can.

Printer Friendly copies:

• STEAMED BROWN BREAD 3×5
• STEAMED BROWN BREAD 4×6 card
• STEAMED BROWN BREAD