As a kid, it was a magical thing to watch my mom make this Boston Brown Bread. It was steamed in a coffee can or an old B&M Beans can (apparently, this is the ideal size, according to my mother). Sure, she could have bought an already-cooked bread in a can at the grocery store, but why would she do that when we could have the much-better, homemade version — chewy and dense, a deep molasses flavor, and bursting with sweet raisins?
So, on a dreary, rainy day in Florida (thank goodness we don’t get many of these), I spent the afternoon in my kitchen with a list of favorite recipes. My husband was especially excited to try this bread, since he had never seen anything cooked in a can on the stove.
Here’s what it looks like in the steam pan (notice my “chic” can of chicory coffee from New Orleans!):
Before putting the lid on, I put a piece of foil over the can so steam didn’t make the top of the bread wet. After about 1.5 hours, I inserted a long bamboo skewer through the top. When it came out clean, I removed it from the pot and let it cool.
To remove the bread from the can, simply use a can opener to open the other end and push the bread through using the bottom lid. This is what it looks like when you remove the bread from the can:
Here it is, sliced, topped with a slab of salted butter (it’s particularly good in the toaster the next morning, along with another slab of salted butter):
- 1 c. raisins
- ¼ c. water
- 1½ tsp. baking soda
- 1 c. whole wheat flour
- 1 c. rye flour
- 1 c. yellow cornmeal
- 1½ tsp. salt
- 2 c. buttermilk
- ¾ c. molasses
- Wash out two old coffee cans or baked beans cans (either works fine). No need to grease or coat them in any way.
- Fill a large pot with enough water to cover about half the height of the cans. Cover and bring to a low boil.
- In a small sauce pan, add raisins and water; bring to boil then remove from heat. Stir in baking soda and allow to cool.
- In a large bowl, add flours, cornmeal and salt and stir to combine.
- In a separate bowl, add buttermilk, molasses, raisins and water and mix well. Add to dry ingredients and stir gently to combine.
- Transfer equal amounts of batter to the cans and place a small piece of aluminum foil over each.
- Place cans in steaming water and cover with lid.
- Simmer on LOW up to 2 hours.
- After about 1.5 hours, check with a cake tester/bamboo skewer and if it comes out clean, they're done.
- Remove from water and allow to cool.
- Use a can opener to remove the bottom ends of the cans and push the breads through with the lids.
I had no idea you could steam bread! This looks like a recipe that even I could manage. Plus it looks yummy.
I’m sure you could easily manage this Wendy 🙂 A fun way to cook, with a yummy result. What more could you ask for?
Now this is just plain FUN! We go through a small loaf of raisin bread each week in our home. I’m going to assign mastering this recipe to the 11 year old, she needs to start pulling her weight in the kitchen! I love that none of your recipes intimidate us, simply inspire…keep them coming!
It is FUN Kenya! I hope you guys give it a try and let me know how it turns out. Thanks for the great feedback — I hope I do inspire you to try something new 🙂
Looks like you mastered the art or making brown bread! Looks so good I think I’ll make some soon. Great recipe to share. How did hubby like it?
Hubby enjoyed it immensely! He especially liked it the next day, toasted 🙂
I love the can…little coffee with your brown bread? This recipe is calling my name.
Thanks Nicole.
Do you all ever smoke fish?
Definitely had some coffee with this Brown Bread, Suzi! Give it a try and let me know how it turns out. We don’t smoke fish ourselves, but have several friends who do. I’m known to make a pretty tasty smoked mullet spread, so stay tuned for a post some day 🙂
This looks delicious and I’m hoping to try it sometime this summer when visiting my children. I’m sure they would love it too! Thanks Nicole!
Enjoy Connie! let me know how it turns out if you try the recipe. I think everyone will love it!