Recipe of the Week
Boston brown bread
Courtesy of
Darlene Campbell

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1-1/2 cups yellow cornmeal
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1-1/3 cups milk
1-1/3 cups buttermilk
3/4 cup molasses
1 cup raisins


Sift cornmeal, flour, baking soda and salt into a large bowl. In a small bowl, combine the molasses, milk and buttermilk. Slowly add the molasses milk mixture to the flour mixture. Mix with a spoon. Stir in raisins. Spoon dough into well-greased coffee cans, filling 2/3 full. Cover the cans with foil and place on a rack in deep kettle. Add boiling water to the kettle to come halfway up sides of cans. Cover the kettle and steam 2-1/2 to 3 hours, adding more water as needed. Remove loaves from cans and cool on a rack.

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