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Boston Brown Bread

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“Boston baked beans and brown bread is the traditional New England Saturday-night supper. If you like raisins in your Boston brown bread, add one cup of raisins or sultanas dredged with a little flour. This delicious recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Steaming time approximate.”
READY IN:
1hr 25mins
YIELD:
3 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix and sift dry ingredients together very well.
  2. Stir in remaining ingredients.
  3. Place rounds of greased parchment or waxed paper in the bottom of clean one-pound cans; grease the sides of the cans and fill 2/3 full with batter.
  4. Place the cans on a rack in a large kettle; add warm water to half the height of the can.
  5. Cover the kettle and let the water come to the boil.
  6. Boil gently from 1 to 2 hours or until well done, adding more boiling water as necessary to keep the water at the desired level.
  7. Uncover the kettle and place cans in a 400F oven for a few minutes to dry the top.
  8. Remove from the cans immediately and serve hot with baked beans.

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