Go Back
Print

Boston Brown Bread

Boston Brown Bread is dense, sweet, and studded with raisins, It is steamed in a used tomato sauce can, and is possibly the best bread I have ever eaten.

Course bread
Cuisine American
Keyword Boston Brown Bread
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings
Author Doug Bakes Staff

Ingredients

  • Unsalted butter, room temperature, to butter the cans
  • 1/2 cup Bread flour
  • 1/2 cup cup rye flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sour cream
  • 1/2 cup molasses
  • 1/4 cup water
  • 1/2 cup golden raisins

Instructions

  1. Preheat the oven to 350 degrees. Butter one 28-ounce can (or two 15 1/2-ounce cans). Set a pot of water to a boil.

  2. Whisk together AP and rye flours, cornmeal, baking powder, baking soda, and salt in a large bowl.

  3. Stir in sour cream, molasses, and water. Fold in raisins if using. Pour batter into a prepared can.

  4. Place the can in a deep pot with a tight-fitting lid (foil may also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center comes out clean, about 1 1/4 hours for 28-ounce bread or about 55 minutes for 15 1/2-ounce loaves of bread.

  5. Remove can from water and let cool slightly on a wire rack.

  6. Turn out bread; shaking can if necessary to loosen. Return to a rack to cool completely. Enjoy!