Boston Brown Bread

Okay I know I am early for St Patricks Day.  I actually started this post last year because we had to have St Patricks Day late due to school stuff, and then more school stuff caused me to be late in getting this post written.. But think of it this way..  now you are ready with recipes for St Patricks Day 2012!!  Add this to the Corned Beef post and you are all set!

So here is step one, perfecting brown bread.  Rob loves it.  The kids had never had it until I made it last year.  It was so good.  I will be making it again this year.  I used the same site I got the corned beef original recipe and got the recipe for this.   Here it is.   I have always thought bread in a can was just wrong for some reason.  I liked it and have fond memories of my grandmother bringing out that can and my grandfather complaining about how expensive it was, but eating almost half of said can.  We always got it with raisins.  This one I made has no raisins since Nik doesnt care for them.

Like making the corned beef this can be labor intensive.  But also like the corned beef.  This is much better than the crap you get from the store.  You do need a few ingredients but you can get them at most grocery stores.  I had to look in the organic section of my local Hannafords but was able to find everything we needed in one shopping trip.

Makes one loaf of bread
Butter for greasing the pan/can
1/2 heaping cup of rye flour
1/2 heaping cup of all purpose flour
1/2 heaping cup of finely ground corn meal (must be finely ground)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
1/2 cup molasses
1 cup of buttermilk
1 tsp vanilla extract (optional)
1/2 cup raisins (optional)

First thing you need to do is figure out your pan situation.  Most recipes call for a coffee can but you can use a couple of regular 14.5 oz cans as well.  I had a pan that I got at a yard sale like a hundred years ago in a box of used cooking utensils.  I had no idea what it was and Rob said, hey you have a brown bread pan..  if you say so.  LOL  Here is said pan.

So the first thing you do with your pan is to butter the inside..  Nik to the rescue.. i know this is a disturbing picture but it makes me laugh..
BUT my pan was not working with the finger method.. so we had to go to the whole uber long sterile Q-Tips I had gotten a few years ago for cleaning wounds.  They are all individually packaged sterile Q-tips and about 6 inches long.. Perfect.

I think it would have been easier to just use cans but Rob wanted the pretty design.  So anyway, butter the pan/can.   And then wrap 2-3 layers of heavy duty aluminum foil around the bottom.

You want to end up with your pan/can looking like this.  Make sure it goes up atleast 1/2 to 2/3 of the way up the pan/can.
Set your oven to 325 degrees to preheat.  Now get your water bath ready.  Take a stock pot that will fit in your oven and fill it about 3-4 inches up with hot water and set it to boil.
Keep it boiling while you get your batter made.  In a bowl mix your dry ingredients and the raisins if you want them.
In another bowl mix your wet ingredients.
Then mix them together.

Then pour no more than 2/3 of the way up the can.  This is important, not more than 2/3s of the way up!  It gets messy if you go too high trust me. 
As I am sitting her working on the post, Rob is trying to convince me that I need to make some right now!  HAHA  he saw the picture and said… ohhhhhhhhhh you should make some!  HAHA

So then you either put your cover on, or wrap it with aluminum foil.  Make sure you poke a hole into the top to release steam.
Put it into the water bath in your stock pot.   You dont want the water to be over 1/3 of the way up the side of the can, so take some water out if needed. 
Put it in the oven and set your timer for 2 hours and 15 minutes to steam.    Here it is once you check it after that time.. and you added more than 2/3s of the way up the can.  Dont do what I did.. just fill it 2/3 or maybe even a little less. HA
It was kind of a blow over and through the little hole.  It made a nasty pasty crap in the bottom of the pan.. so again.. only 2/3 of the way.  Once the toothpick comes out clean you are done.  Now take it out and put it top of the stove and let it set for 10 minutes.  Remove from the water and put on top end up on a cooling rack.   Let it cool for an hour.  Then take out of the pan/can.
Once fully cool it stays for a couple of days in the fridge if you wrap it up tightly with saran wrap.. or in my house it lasts for an hour or two because it gets sliced and served practically before it was out of the pan.  Top with butter or a yummy jam or corned beef, or whatever you want.  SOOOOOO good!
So moist and yummy.   This picture doesnt do it justice (I really need some food photography classes!!).  They look dry in this, trust me it isnt not!  In fact Rob is looking at the picture again and hinting again about making some.  LOL Its that good.  Never buy cannedl, when you can make it yourself.

Happy Steaming!


2 Comments (+add yours?)

  1. Jeremy
    Mar 03, 2012 @ 14:54:35

    I’m making bread with Guinnes today. Its rising by the wood stove. I’m going to have to try your recipe, looks tasty!


    • kimmicooks
      Mar 03, 2012 @ 15:34:38

      You will have to come back and tell me if you like it. I am making corned beef today and my husband wanted brown bread but it is too late to make it now unfortunately. 😦


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