Boston Brown Bread
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Ingredients1 h 10 m servings 207
Original recipe yields 6 servings (2 small loaves)
- Clean two 15-ounce cans thoroughly and remove any labels. Spray the insides with cooking spray. Put a kettle on to boil.
- Whisk all-purpose flour, rye, cornmeal, baking soda, baking powder, and salt together in a large bowl. Mix buttermilk, molasses, egg, and brown sugar together in a separate bowl. Combine molasses mixture with the flour mixture and stir in currants.
- Divide the batter between the prepared cans. Cover the tops with foil lightly sprayed with cooking spray; secure with twine.
- Place the cans on a rack inside of a large stockpot and pour the boiling water into the pot until it comes halfway up the cans. Bring to a simmer over medium heat. Place a lid on top of the pot and reduce heat to low. Continue simmering until a skewer inserted into the bread comes out with minimal moist crumbs, 35 to 40 minutes.
- Remove the cans from the pot using tongs, remove the foil tops, and cool on a wire rack for 15 minutes. Turn cans upside down and gently shake to loosen the bread. Return to wire rack to cool completely.
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- Cook's Note:
- Substitute currants for the raisins, if desired.
Per Serving: 207 calories; 1.6 45 4.6 33 422 Full nutrition