MasterChef alumnus Elise Mayfield — aka Smart Cookie — shows you how to make Boston Brown Bread the traditional way: steamed in a tin! A dense moist quickbread made with three different grains — white flour rye flour and cornmeal — along with currant molasses and brown sugar. The molasses adds a depth of flavor to the currants just a hint of sweetness and the cornmeal adds incredible texture. Think of a giant bran muffin in a tin!
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Allrecipes | 2019-04-12 18:00:01 |  5,809 Views |
How to Make Boston Brown Bread | Clever Cookie Recipes | Allrecipes.com
The strange canned bread cooking technique is actually an old colonial American tradition — from before home cooks had ovens to bake! It’s a recipe that’s as old as America itself. And guess what? The cans aren’t even the coolest part about this bread. No the really trippy part is that you don’t even bake the bread. You steam it! Steaming keeps the bread deliciously moist. Watch how it’s done!
Get the recipe: Boston Brown Bread
"Canned bread? That's right! Along with Boston baked beans one of New England's greatest manufacturing achievements is this hearty brown bread that's steamed straight from the can. Serve this easy homemade version with cream cheese or salted butter. Toast if desired." — Smart Cookie.
