Boston Brown Bread

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.