This steamed quick bread is moist and sweet thanks to the molasses and is easier to make than you think.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Biblical Nutritionist | 2022-05-13 15:00:08 |  4,754 Views |
No-Knead Bread Recipe – Easy Boston Brown Bread (Simple Ingredients!)
Serious Mealtimes / Greg Dupree
I have many fond memories of “canned bread.” Yes a can. It’s called Boston Brown Bread and it’s a colonial New England classic made with cornmeal rye flour or whole wheat flour and enriched with molasses. As a child it was a treat to pluck a can of this dark moist mysterious bread from the grocery store shelf pull it out and slice it. It’s especially delicious when spread with cream cheese and served with a big pot of baked beans.
This bread is still sold in cans and the reason is simple. Boston brown bread is essentially a baking soda-leavened “quick bread” that has an unusual cooking method: it’s steamed. To cook the batter is poured into greased tins (often a coffee can) lined with parchment paper or foil and secured with string then placed in a pot of a few inches of water. The steaming heat gently cooks the batter into a cylindrical loaf with a deliciously textured sliceable yet incredibly moist loaf. Because the batter has no real structure (no eggs no gluten-producing flours) the tin is there to hold it all together until the starches gelatinize and set.
