Steamy Boston Cannery Bread
From jo_jo_ba 16 years ago
- 120 minutes to make
- Serves 24
In spite of being called a bread, Boston brown bread is in many ways more like a pudding in the traditional meaning of the word; i.e. a boiled or steamed grain and fruit dish, formed by a mold, cloth or casings into a ball or loaf shape. Read more It is the classic accompaniment to baked beans, but is hardly seen commercially today. See less
Ingredients
- 1/2 cup buckwheat flour shopping list
- 1/2 cup barley flour shopping list
- 1 cup dark rye flour shopping list
- 1 cup cornmeal shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons baking soda shopping list
- 1 cup Thompson raisins shopping list
- 2 1/3 cups buttermilk shopping list
- 2/3 cup fancy molasses shopping list
How to make it
- Prepare a steamer apparatus (such as a pasta pot set) on top of the stove, and generously grease two 28oz tins.
- Put all the dry ingredients into a mixing bowl.
- Add the buttermilk and molasses, and mix well.
- Divide the mixture equally into the prepared tins.
- Put a layer of parchment paper, followed by a layer of aluminum foil, over the top, and hold it in place with string or a large elastic band.
- Put the prepared tins or jars into the steamer, with water coming half-way up the sides of the tins.
- Bring to a boil, and boil for 1 and 1/2 to 2 hours
- Check the water level regularly, and add more boiling water if needed.
- Remove from boiling water and cool in cans 15 minutes before unmoulding onto wire racks to cool completely.
People Who Like This Dish 2
- deliathecrone Johnston, SC
- geckofiend Columbus, OH
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments