I have a fondness for Colonial New England cooking being that I am a born and breed Yankee from Portsmouth, New Hampshire. Although my mom was a second generation Italian and my father was a second generation French Canadian, my parents also cooked New England style foods. The traditional Saturday Nights Supper in New England was homemade bake beans, hot dogs and brown bread. That was the meal in almost every home in New England on Saturday night.
Most of New England cooking style has a Native American influence. A lot of molasses, corn, maple syrup, pumpkin, squash, shell beans, cranberries, blueberries, and wild strawberries, nuts, fish, shell fish, salt pork, bacon, venison, turkey and other game was a big part of New England’s regional cuisine.
Blah, blah, blah.
Hey! Why are you boring us with the history lesson?
Just get on with the post!
For supper we had beans and hot dogs and I made Boston Brown Bread. This is made with or without raisins. I opted to make it without raisins.
Is this going to take long?
Boston Brown Bread
Note: You will be using 3 empty 1 lb. vegetable cans. Wash them in hot soapy water and rinse well. Dry, completely, by hand. I planned in advance before deciding to make this bread. You will also need a rack that will fit into the bottom of a large pan making sure the pan has a cover that fits tightly.
1 cup rye flour
1 cup yellow corn meal
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
3/4 cup molasses
2 tablespoons butter, melted
1 cup seedless raisins (optional)
- Spray your three empty cans inside thoroughly with cooking spray. Cut rounds of aluminum foil or waxed paper the size of the can bottom, then place these rounds in bottom of each can and with cooking spray, spray the foil or waxed paper.
- Into a med-large mixing bowl, mix together the buttermilk, molasses and melted butter.
- Into another mixing bowl, combine the first 6 ingredients.
- Blend the flour mixture into the buttermilk mixture then stir in raisins.
- Fill cans 2/3 full and cover tightly with aluminum foil. Place on rack in large covered kettle and add boiling water to reach halfway up side of cans.
- Cover kettle tightly and simmer for 2 hours.
- Remove the 3 breads from kettle and let cool for 10 minutes before removing the bread from the cans.
Cut into slices and serve warm with butter. Also taste good when buttered on each side then toasted in a fry pan or griddle.
Don’t store the bread in the cans. Dispose of the cans after removing the bread.