OLD-FASHIONED BOSTON BROWN BREAD – This bread is so good, and it’s got the perfect balance of sweetness. Traditionally, it was served alongside hot dogs or baked beans, but we like it in the morning or afternoon with a generous swipe of butter or cream cheese. (Pro tip: warm it up first, so your topping of choice is able to melt into the bread a bit.) Whether you serve it the classic way, or you make a batch to grab-and-go as needed throughout your busy day, try out this staple and see if you don’t just end up loving it.
OLD-FASHIONED BOSTON BROWN BREAD
— 2 1/2 cups wheat flour
— 2 cups buttermilk
— 1/2 cup all-purpose flour
— 1 cup raisins
— 1/2 cup sugar
— 1/2 cup molasses
— 2 1/2 teaspoons baking soda
— 1 teaspoon baking powder
— 1 teaspoon salt
— One egg
— 1 cup water, boiling
— Butter, garnish
Preheat oven to 350º F and, if using (cleaned) cans, generously spray 4-5 (15 oz (ca. 567 g).) cans with non-stick spray. If not using cans, use a greased 9×5-inch loaf pan.
Place raisins in a medium bowl and top with boiling water. Let sit for 10 minutes, or until puffed up.
Combine wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Beat in egg.
In a separate bowl, whisk baking soda into buttermilk, then stir in molasses.
Fold the wet ingredients into the dry ingredients, mixing until just incorporated, then fold in plumped up raisins.
Pour batter into greased cans, filling them only 1/2 full. Tap cans on counter to remove any air bubbles.
Place the cans on a baking sheet, then (optional:) place a second baking sheet on top of the cans (to prevent the bread from baking too high).
Place baking sheet(s) in oven and bake for 50 minutes.
Remove top baking sheet and cook for another 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and use a knife to cut around edges of cans. Gently take loaf out of cans and let cool on a wire rack.
Serve with butter or cream cheese and enjoy!
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