Susan's Place Transgender Resources

Made in a coffee can? Ah, the memories. I'm trying it tonight. I didn't have the right combination of cans and pans, so it's in a metal bowl covered with foil inside a large pot. I'll let you know how it turns out. Hugs, Devlyn

It's delicious! Either the recipe is foolproof or I had great beginners luck. It popped right out of the bowl. Google "making brown bread in a can" all the recipes are similar. Hugs, Devlyn

Cool. I've never heard of this. Most useful-looking guidelines I found are on the Yankee Magazine site.
http://www.yankeemagazine.com/blogs/memories/brown-bread/all (http://www.yankeemagazine.com/blogs/memories/brown-bread/all)

  I saw that site earlier, I outta try it along with the Boston baked beans from scratch. 
  Joelene

I tried it yesterday with baked beans, B&M, not from scratch, delicious! I have a new loaf steaming now. Looks like butter and I have a date! Hugs, Devlyn

I still buy B&M Brown Bread with Raisins during the fall/winter holiday season.

(https://www.susans.org/proxy.php?request=http%3A%2F%2Fimg851.imageshack.us%2Fimg851%2F5056%2Fbreadu.th.jpg&hash=380c386db07d0f571babaf95fba384d7f46f14ff) (http://imageshack.us/photo/my-images/851/breadu.jpg/)

OK
I'll bite. Looks as if adorned with brandy custard it could work out alright.

So, what's the recipe?

Huggs
Catherine

To make Boston brown bread, start by greasing two one-pound (454 g) coffee cans, or molds or cans of a similar size and shape. Combine in a large bowl one cup (237 ml) of whole wheat flour, one cup (237 ml) of rye flour, one cup (237 ml)of cornmeal — usually yellow — 1 1/2 teaspoon (7.4 ml) baking soda, and one teaspoon (4.9 ml) salt. If desired, one cup (237 ml) of raisins can be added at this stage, taking care to separate any raisins that are stuck together.

Next, in a smaller bowl, combine two cups (473 ml) of buttermilk and 3/4 cup (177 ml) molasses. Stir this mixture into the dry ingredients, stopping as soon as all ingredients are moist. Fill the greased cans with the dough, and cover them with aluminum foil. To seal the cans, two layers of aluminum foil can be used, which can then be fastened around the can with string or rubber bands.

Fill a pot with water, and put some type of rack in the pans, for the cans to rest on. Put the pot, with the rack and cans in it, over a burner on low, and add boiling water until the water level reaches halfway to the top of the cans. Cover the pot, bringing the water to a gentle boil. Steam the bread this way — adding more boiling water if necessary — for two and a half to three hours, stopping when an inserted toothpick comes out clean. Carefully slide the Boston brown bread out of the can. This will be much easier if the cans were well greased before adding the dough!

There are many variations on the basic Boston brown bread recipe. Some recipes replace the rye flour with wheat or white flour. Other dried fruit can be added in place of or in addition to raisins. Boston brown bread can even be baked nowadays, using a loaf pan and baking at 325° F (163° C) for approximately one hour. However, as the steaming is part of the history of Boston brown bread and what makes it unique, most cooks will choose to make the bread by steaming instead of baking.

I used a 1/4 size of the above recipe to make the loaf you see above. I also used 1/2 tsp of vanilla and 1 tsp of cinnamon. Hugs, Devlyn

YUM!!

Love the sound of the ingredients. I can taste it now. Particularly the vanilla essence. I've heard that vanilla is the salt for a pastry chef.

I'll let you know how it turns out. If it's good I'll DHL you a portion  ;D

Thanks Devlyn; you're a sweetie.

Huggs
Catherine