Boston Brown Bread
Recipe: #15549
November 03, 2014
Categories: Breads, Thanksgiving, Oven Bake, Low Fat, No Eggs, Quick Breads, Flour, Sugar, Milk, more
"A dense quick bread. I sub dried cranberries for the raisins."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (107.7 g)
- Calories 227.7
- Total Fat - 3.4 g
- Saturated Fat - 1.7 g
- Cholesterol - 7.1 mg
- Sodium - 282.6 mg
- Total Carbohydrate - 45.4 g
- Dietary Fiber - 3.4 g
- Sugars - 17.8 g
- Protein - 5.7 g
- Calcium - 115 mg
- Iron - 1.8 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°.
Step 2
Cut two 6-inch squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter.
Step 3
Stir milk, molasses, brown sugar and salt in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil).
Step 4
Whisk flours, cornmeal, baking soda and baking powder in a large bowl.
Step 5
Add milk mixture; whisk until smooth.
Step 6
Fold in raisins, if using.
Step 7
Divide batter between cans. Smooth tops. Cover cans with foil, butter side down. Secure foil with kitchen twine.
Step 8
Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3 inches up sides of cans.
Step 9
Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours.
Step 10
Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely.
Step 11
Slice bread. Serve with soft butter.
Tips
- Two empty, clean 11-13-ounce coffee cans
1 Reviews
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