Boston Brown Bread (new England)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 1 cup rye flour
• 1 1/2 cups cornmeal
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dark molasses, warmed
• 2 cups milk
• 1 egg, beaten
• 1 cup raisins

Recipe

• 1 in a small bowl, whisk together rye flour, cornmeal, baking soda & salt.
• 2 in a large bowl, combine warmed molasses, milk & egg, stirring well, before adding the dry ingredients & mixing well. stir in the raisins.
• 3 butter two 1-pound coffee cans, then pour the batter evenly into the two cans, before sealing the cans tightly with foil & string.
• 4 pour 2 inches of water into a stockpot wide enough to fit the two cans, then place the cans in the stockpot, covering the pot with a lid of foil.
• 5 turn heat to high, & as soon as the water begins to boil, turn heat to low, then steam bread for 2 hours, checking occasionally to make sure that at least 1 inch of water remains in the pot.
• 6 remove cans from stockpot, remove foil lids & let bread cool for 20 minutes.
• 7 when cooled, with a butter knife, loosen the bread around the sides, &, holding the can upside down, shake the bread out, before slicing & serving with butter.