Boston Brown Bread
This is good served with cream cheese.
2 cups unsifted all-purpose flour
2 cups yellow cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 1/3 cups milk
1 1/3 cups buttermilk
3/4 cup dark molasses
1 cup dark raisins
Grease 2 (1-pound) coffee cans. Into a large bowl, sift together flour, cornmeal, baking soda and salt.
In a small bowl, combine milk, buttermilk and molasses. Gradually add milk mixture to flour mixture; beat with a spoon until well combined. Stir in raisins. Pour mixture into the coffee cans, filling each about two-thirds full. Tie pieces of heavy aluminum foil tightly over top of each can. Place cans on a rack in a deep kettle. Add boiling water to kettle to come halfway up sides of cans. Cover kettle. Steam 2 1/2 to 3 hours. Add more boiling water to kettle as needed to maintain level around cans.
Remove cans to a wire rack; cool.
For serving later, cool bread in cans; store in refrigerator.
To reheat, place covered cans on rack in boiling water in large kettle and steam about 30 minutes, or until heated through.Thank's For Reading boston brown bread Easy Recipes