Boston Brown Bread
Type: Desserts and Baked Goods
The secret of this famous bread is that it's prepared in a coffee can, and instead of baking it, you steam it!
Serves: Serves: 8
- 2/3 cup Carnation Nonfat Dry Milk Powder
- 1/2 cup water
- 1/3 cup dark molasses
- 1 tablespoon white vinegar
- 1/2 cup (3 ounces) yellow cornmeal
- 1/2 cup + 1 tablespoon whole-wheat flour
- 1/2 cup + 1 tablespoon rye flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- Boiling water
- Spray the inside of a 12-ounce coffee can with butter-flavored cooking spray.
- In a small bowl, combine dry milk powder, water, molasses, and vinegar. Set aside.
- In a large bowl, combine cornmeal, whole-wheat flour, rye flour, baking soda, and salt. Add molasses-and-milk mixture. Mix gently to combine. Pour mixture into prepared coffee can.
- Spray a piece of aluminum foil with butter-flavored cooking spray and cover the top of the can with the sprayed side down. Secure foil to can with string.
- Place the coffee can in a deep saucepan. Pour boiling water down the sides of the pan until the water comes halfway up the side of the coffee can.
- Simmer over low heat for 1 1/2 hours. Add additional boiling water as necessary to keep water level at halfway point of can.
- Remove the coffee can from the saucepan and remove the foil. Test with a toothpick. If pick doesn't come out clean, re-cover coffee can and continue steaming for 5 more minutes or until it does come out clean.
- Place coffee can on a wire rack and cool until the bread pulls away from the side of the can. Tap bread out of can and continue cooling on wire rack. Cut into 8 round slices.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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