Boston Brown Bread

1. 1

   Mix together milk and vinegar.

2. 2

   Let mixture set at room temp for 15 minutes to allow the milk to sour.

3. 3

   In a seperate bowl, spoon mix dry ingredients together.

4. 4

   Add molasses and raisins to the milk.

5. 5

   Add liquid mixture to dry ingredients.

6. 6

   Beat until blended.

7. 7

   Divide batter between 2 well buttered 1 lb coffee cans or other cans of 5 cup capacity.

8. 8

   Cover with dome shaped rounds of aluminum foil, buttered on the down side.

9. 9

   Secure with rubber bands.

10. 10

    Stand cans on a rack in a large kettle.

11. 11

    Add enough water to reach 3/4 of the way up the cans but not enough to float them.

12. 12

    Cover kettle and simmer for 2 hours to steam the bread.

13. 13

    Remove bread from kettle and let stand on a wire rack until cool enough to handle.

14. 14

    Remove bread from the cans and serve warm.

15. 15

    To re-heat bread, wrap in aluminum foil, stand on rack in kettle, add hot water to level below the rack and simmer for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.