Boston Brown Bread is a New England classic and perfectly suited to accompany Cider Braised Turkey Thighs. Ideal with a rich, creamery butter.
Boston Brown Bread

Boston Brown Bread
Recipe type: Baked Goods
Cuisine: American
Serves: 2
  • 2 Cups buttermilk
  • 1/2 Cup dark molasses
  • 1 Cup seedless raisins
  • 1 Cup rye flour
  • 1 Cup whole wheat flour
  • 1 Cup white, finely ground cornmeal
  • 3/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 Tablespoon butter, at room temp
  1. EQUIPMENT; egg beater or electric mixer, large sized mixing bowl, wooden mixing spoon, sifter, 2 clean cans (2-1/2 cup size, one end removed) wax paper, aluminum foil, string, or tape, wire reack to fit inside large saucepan with cover, oven mits, waxpaper covered work surface.
  2. Put about 2 Quarts water in tea kettle and breing to boil.
  3. Using egg beater or mixer, mix buttermilk and molasses until well blended (about 5 min>); add raisins.
  4. Put rye and whole wheat flowers, cornmeal, baking soda, and salt into flour sifter and sift into buttermilk mixture a little at a time. Stir continually until well blended.
  5. Spread softened butter over inside and bottom of cans. Pour mixture equally into the cans. Cover each can loosely with greased wax paper (greased side down), allowing room under the wax paper for the bread to rise. Cover wax paper with a large piece of aluminum foil, pulling it tightly around the outside of each can but puffing it up over the opening. Tie or tape the foil securely to the sides of each can.
  6. Placed filled cans on rack in saucepan. Set saucepan on stove and add enough boiling water to reach about 3/4 of the way up the sides of the cans. Set on high heat and bring water to a boil. Reduce to low, cover, and steam bread for 2-1/2 hours.
  7. Using oven mitts, carefully remove cans, one by one from water, and place on work surface. Carefully remove foil and wax paper from hot cans. Turn cans upside down and carefully turn bread out on waxpaper covered work surface.
  8. TO SERVE: Allow the bread to cool before slicing into about 1/2 inch wide pieces. Refrigerated, the bread keeps well if wrapped for about 10 days.

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