Guest Author - Launa Stout
Last summer I got to go to Boston... and yes, Boston Brown Bread, made in a coffee (or vegetable)can is as good as I had always imagined.
This makes a tasty bread that doesn't require the use of any yeast. How does that work- you ask...it is not a batter bread so why don't you need yeast?
You will need 3 hours for steaming and this recipe makes two, one pound coffee cans.
You will need less time if you use smaller cans such as vegetable cans. And you will be able to fit more cans inside the roaster.
Depending on the size and shape of your roaster you may be able to get as many as 8 cans in at one time. these cute little stubby round brown breads are so cute and make a lovely gift for friend or co-worker.
You will want to double the recipe if making more small cans.
1 cup of all purpose flour
2 teaspoons of baking soda
1 teaspoon of salt
1 cup of yellow cornmeal
1 cup of whole wheat flour
1-1 and a 1/2 cup of raisins (I always use extra raisins, and prefer dark raisins over golden raisins for this bread)
2 cups buttermilk
Ÿ cup molasses
1.Grease your cleaned coffee, soup or vegetable cans (be "green" by using the same cans over and over)
2. Mix your dry ingredients together including raisins
3.Combine buttermilk and molasses together and pour over dry ingredients
4.Stir until blended
5.Divide the batter evenly in your cans and cover with doubled foil, crimp edges down and tie with string (don't be tempted to take the easy way and just use a rubber band-not good results)
6.Place the cans in a deep pot, kettle or roaster on a wire racket or trivet (if they are placed directly on heat they will burn)
5.Fill with boiling water to the half way mark on your cans.
6. Steam by adding more water if necessary as needed.
I have had best results if you use medium heat and boiling water, this way the cook time is quicker even though other recipes may call for a longer cook time.
To check to see if it is ready just stick a wooden skewer into the center of the bread - (similar to checking doneness on a cake) and if it comes out clean you know it is done.
When done, cool for about 10 minutes, loosen edges with a sharp knife and invert to slide bread out. Let cool a bit longer on a wire rack or bread board, slice and spread with butter. This bread also freezes well.
Wash and rinse out those cans, you will want to try this recipe again- soon!