Boston Brown Bread, the first time I made this was in junior high home economics class and it's still considered a New England classic served fresh in homes and some pubs and restaurants. Not as widely seen these days but you can't beat the totally awesome way it's made and served.

If you're a food establishment, consider adding this to your menu, since steam is the cooking process used you could use chaffing dishes or roasters (ahhh, the light bulb is going on in someones head) If you have kids, they will love it. If you'd just like a tasty bread that doesn't involve yeast to make for yourself, then this is for you. It's also pretty good for you too and that's always a nice bonus!

Steam time 3 hours and makes two, one pound coffee cans. Shorten your steam time by a third by using vegetable cans instead, these also make nice gifts and you can easily fit 8 cans or more in a roasting pan. Just double the recipe.

You will need:

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)
2 cups buttermilk
¾ cup molasses

Grease your cleaned coffee, soup or vegetable cans (earth friendly is always a good thing and these cans can be re-used again and again)

Mix your dry ingredients together including raisins. Combine buttermilk and molasses together and pour over dry ingredients. Stir until blended.

Divide the batter evenly in your cans and cover with doubled foil, crimp edges down and tie with string. 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) Fill with boiling water to the half way mark on your cans and steam adding more water if necessary as needed. I find that on a medium heat and using boiling water, the cook time is quicker but my original recipe calls for longer. You will know your bread is done when a wooden skewer inserted in the center comes out clean (just like checking a cake)

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.

Hope you enjoy this Boston treat and have a wonderful weekend!