Over the last decade or so I have really fallen in love with the kind of creativity that I can do in the kitchen. I’m a long way from being a great cook. Mostly I’m working with recipes but I have enough confidence to fiddle and tweak to make them mine. Over the years, I’m happy to report that the number of utter failures has been very small.
Learning that you can create a childhood favorite is a wonderful experience. I remember eating Boston Brown bread as a child and I have always loved that flavor. Years ago I found a recipe for a classic, steamed version that has never failed me. Combining rye and whole wheat flours with corn meal, dark molasses, raisins, buttermilk, salt and baking soda yields a dark, dense, sweet bread that is beyond description when it’s hot with melting butter soaking into it. Growing up, I remember eating it with beans and weenies.
If you decided to make this and have friends from New England they will inevitably ask you about how you cook it. The “correct” answer is “steamed”. You’ll see that I’m a total traditionalist on that subject.
Hope you enjoy. The folks at King Arthur Flour have a great recipe for this online HERE, I use 15 oz cans instead of larger and only let the water come up a third of the way on the cans. Comes out fabulous.