Boston brown bread is sweetened with molasses with raisins, and usually cooked in old coffee cans.
This version swaps rye flour for all-purpose flour for a lighter texture. You're going to love it!
Since most of us don't have metal coffee cans lying around, this loaf gets steamed in a regular bread pan allowing for rectangular slices rather than rounds.
– 1/2 c AP flour
– 1/2 c fine cornmeal
– 1/2 c whole wheat flour
– 1 tsp kosher salt
– 3/4 tsp baking soda
– 1 tsp cinnamon
– 1 c raisins**
– 1/2 c molasses
– 1 1/2 c buttermilk
Pan up the batter in a parchment-lined and buttered loaf pan, and carefully place it on a steamer rack in a pan of boiling water.
Put the lid on, and watch the heat to keep the water at a low boil.
Steam for about 2 hours.
You'll know it's done when you press on the top and it bounces back. The top may be a little moist, but it should not be sticky.
The bittersweet flavor of molasses paired with sweet, juicy pops from the raisins is irresistible.Grab the recipe by clicking below.See the next slide for more recipes featuring molasses.