Molasses, raisins and bourbon add a rich taste to this hearty brown bread.
Have you ever even seen such adorable little round loaves of bread? Gah.
Boston Brown Bread dates back hundreds of years, and is a somewhat sweet quick bread. It’s fun to make because it’s steamed instead of baked, and I don’t know about you – but I think steaming bread is kind of fun! Maybe I’m weird?
This bread is loaded with molasses and raisins, making it just sweet enough. It’s made with a mixture of cornmeal, rye and whole-wheat flours, which lends it a hearty texture and taste. Traditionally, these little slices of round bread are served with baked beans or fried in butter on the stove.
I went ahead and boozed things up, because that’s how I roll. You like bourbon, right? I thought so.
Let me walk you through the recipe!
First, you’ll gather up your ingredients. Nothing complicated here, but you may have to run to the store for some rye flour. It’s not something I usually have on hand, but it’s worth keeping around for this bread! You’ll also need molasses, cornmeal, raisins, whole-wheat flour, baking soda, salt, buttermilk and bourbon.
Stir all of the dry ingredients together in a large bowl.
Mix together your buttermilk, bourbon and molasses and add that to the bowl.
Stir it all together. It’s not super appetizing-looking, but once it bakes it’s going to be amazing. And don’t worry... the mixture is supposed to be very wet!
Spray some non-stick cooking spray into three 12-ounce wide-mouth canning jars and then pour the batter evenly between the three. The jars should be 3/4 full.
Now you’ll just cover them in foil, pop them in a pot of water on the stove, and let them steam for half an hour.
Uncover them and let cool completely.
Run a butter knife between the bread and the jar and then just flip it over and let it slide right out. Cut into small rounds and serve!
The bread is so moist. Steaming bread, man. It’s magical!