Boston Brown Bread
2 cups unsifted all-purpose flour
2 cups yellow cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 1 / 2 cups milk
1 1 / 3 cups buttermilk
3 / 4 cup dark molasses
3 / 4 cup dark raisins
- Grease 2 [ 1 -lb size ] coffee cans
-Into large bowl, sift together flour, cornmeal, soda and salt
In small bowl, combine milk, buttermilk and molasses
Gradually add milk mixture to flour mixture and beat with spoon until well combined.
Stir in raisins
Pour mixture into coffee cans, filling each about two-thirds full. Tightly tie pieces of heavy aluminum foil over top of each can.
Place cans on rack in deep kettle. Add boiling water to kettle to come halfway up sides of cans. Cover kettle.
Steam 2 1 / 2 to 3 hours. Add more boiling water to kettle as needed to maintain
level around cans.
Remove cans to wire rack and cool - about 5 minutes. Remove loaves and cut in slices. Serve hot.
For serving later:
Cool bread in cans and store, covered, in refrigerator.
To reheat:
Place covered cans on rack in large kettle of boiling water, and steam about 30 minutes until heated through.
Makes 2 loaves
