By Allrecipes Editors
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Can you handle bread in a can?

MasterChef alum, Elise Mayfield — aka Smart Cookie — shows you how to make Boston Brown Bread the traditional way: steamed in a can! A dense, moist quick bread, it's made with three different kinds of grain — white flour, rye flour, and corn meal — along with currants, molasses, and brown sugar. The molasses adds deep flavor, the currants just a touch of sweetness, and the cornmeal provides incredible texture. Think giant bran muffin in a can!

The curious bread-in-a-can cooking technique is actually an old colonial American tradition — back before home cooks had ovens for baking! It's a recipe as old as America itself. And guess what? The cans aren't even the coolest thing about this bread. No, the truly trippy thing is that you don't even bake the bread. You steam it! Steaming keeps the bread wonderfully moist. See how it's done!

Get the recipe: Boston Brown Bread

"Bread in a can? That's right! Along with Boston baked beans, one of New England's greatest manufacturing feats has been this hearty brown bread, steamed right in the can. Serve this easy homemade version with cream cheese or salted butter. Toast if desired." — Smart Cookie.

Photo by Allrecipes

Smart Cookie's Top Tips:

Here are some of Smart Cookie's top tips to make moist, dense Boston Brown Bread:

1. Spray the insides of two clean, empty 15-ounce aluminum cans with baking spray.
2. Cover the tops of the cans with aluminum foil. Tie them up with kitchen twine so the aluminum doesn't slip off.
3. Set the cans on a rack inside a large pot, then fill it with boiling water about halfway up the cans.
4. Simmer for about 35 to 40 minutes and then let the bread rest in the cans for about 15 minutes.
5. It's a great way to make homemade bread on a camping trip!.

Watch the video to see it all come together:

More: Check out our collection of Quick Bread Recipes.