Boston Brown Bread
- 1 1/4 c. water
- 1 1/2 c. raisins
- 1 cup walnuts
- 1 c. sugar
- 1 tbsp. shortening or butter
- 3 tbsp. molasses
- 1 egg, beaten
- 1 tsp. vanilla
- 2 3/4 c. flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tbsp. vegetable oil
- Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans; set aside. (The cans should only have one end removed.)
- In a large bowl, combine the flour, baking soda and salt. Add raisins and walnuts, if desired. Toss to evenly coat the raisins and nuts with the flour mixture.
- In a medium bowl, combine the oil, water, egg, vanilla, sugar, and molasses. Mix well.
- Stir the wet mixture into the flour mixture only until dry ingredients are moistened.
- Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; secure with string or rubber band.
- Cook with one of the two following methods:
- #1: Place a rack in a large kettle or pot. Place the cans on rack. Place kettle/pot over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary.
- #2: Place a rack in a large kettle or pot. Place cans on the rack. Add boiling water to the kettle/pot and cover with a lid. Place the kettle in a 325° oven and steam for 2 hours and 45 minutes, replacing boiling water as needed.
- Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing. Makes 2 or 3 small loaves.
- APRICOT BOSTON-BROWN BREAD: Substitute 1 cup finely chopped apricots or 1/2 cup chopped apricots plus 1/2 cup raisins for 1 cup raisins.
- BAKED BROWN BREAD: Generously grease a 2 quart casserole dish or 9"x5" loaf pan. Preheat oven to 325 degrees. Turn batter into prepared pan. Bake 1 hour or until a wooden pick inserted in center comes out clean.