Boston Brown Bread

Description:

From big y american life magazine, may 2004

Ingredients:

1 empty 16-ounce coffee can
4 Tablespoons Big Y unsalted butter
2 cups wheat flour
2 cups rye flour
2 cups cornmeal
11/2 teaspoons Big Y baking soda
1/2 teaspoon Big Y salt
11/3 cups dark molasses
4 cups Big Y milk
2 cups raisins
— aluminum foil
— butcher’s twine
— hot water

Instructions:

Preheat oven to 375°f.

grease a 16-ounce coffee can (or 1-quart pudding mold, or baking dish) with butter.

in a large bowl, combine both flours, cornmeal, baking soda and salt. stir in molasses and milk. add raisins and mix to blend. fill coffee can (or mold/dish) with batter. it should come up about 2/3 of the way to the top. cover top of can with foil and tie with butcher’s twine to make airtight. place can (or mold/dish) into a larger, deep baking dish. using a pitcher, carefully pour hot water into baking dish so that the water comes about halfway up the outside of the coffee can (or mold/dish). place both in oven. allow bread to steam for 2 hours. check water level after1 hour and add more water if needed. to check if the bread is done, carefully remove twine and foil and stick a wooden skewer into the middle and pull it out. if the skewer is clean, the bread is done. if bread needs additional cooking time, cover with new foil and twine.

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