Boston Brown Bread

You’ll need two 29-ounce cans that have been emptied, cleaned, and have had their labels removed. The top should be removed; the bottom should still be intact. Either remember to save some, or buy something that you’ll actually use. I used canned peaches. Yum!

Spray the insides of the cans with vegetable spray. Cut parchment circles to fit the bottoms of the cans. Insert the parchment and spray those.

Fill a large pot with 3 inches of water. Set it to boil.

In a large bowl, combine both flours, the cornmeal, baking powder and soda, brown sugar, and salt. Mix well. Add the buttermilk and molasses. Stir a bit to combine. Add the raisins, and finish mixing.

Divide the batter among the two cans. Tightly cover the cans with lightly greased aluminum foil.

Carefully place the cans in the boiling water. Boil, uncovered, for 1 1/2 – 2 hours or until a wooden pick inserted in the center of the bread comes out clean. You’ll need to add more water to your pot from time to time. Please be careful. Steam is hot! Use tongs or a dish towel to remove the can from the water when done. Remove the foil. Cool, in the can, on a wire rack for about 5 minutes.

Invert the cans, and use a can opener to open the bottom the can. Use the detached lid to help push the bread up and out the top opening. The top of mine never seems to steam completely, but that’s ok, there’s plenty more to enjoy!

This bread tastes great, but it is even better when it has been toasted and slathered with cream cheese. It improves with age. Just wrap it tightly in plastic and store in the fridge for up to two weeks.