Рецепт Boston Brown Bread...
We've heard rumors for the last year or so that the local Ace Hardware is going to shut down. This is disturbing to many, but for me, it means the end of any simple home-improvement project. Ace Hardware is exactly two miles from our home. The mister, as it turns out, is only capable of driving four miles (return trip included) to get whatever parts he might need for something. He told me that when Ace Hardware shuts down he will not longer be doing any repairs because he is not about to drive 10 miles to Home Depot (5 miles each way!) Nope, he is only a four mile guy. And four-mile-guy went on to say that I'd better pray things don't break because he is done fixing things...I reminded him that everything he has fixed in the past had to be RE-fixed by a paid professional...to which he countered, "Oh yeah?! Who put in the new bobber-thingy in the toilet?" His one and only home-improvement project that didn't need an intervention. The mister is a four-mile-bobber-thingy expert...I'm so proud.
Boston Brown Bread...it's ridiculously delicious...and chewy and it's baked in cans! The original recipe calls for two empty, clean 11 to 13 oz. coffee/vegetable cans...and if you look closely at the pic above you'll see the two cans I used and the two cuts on my hands from where I washed and dried them! If you have one of those can openers that removes the top of the can, use it...if not, be very careful!
As you can see from the pics, there was a bit of a problem with the bread cans...as in they were either too full or the cans were too small or both! The recipe said to divide the dough equally between the cans and so I filled them to the top...and there was still a little dough left over, which I threw away. If I had been thinking I would have realized they were too full and I would have used a third can...but who am I to argue with Bon Appetit?!? So the bread exploded a bit from the can...making for some unusual looking bread!
Once the "exploding" parts were removed, I was left with two small rounds of delicious bread...and while it cooled on the counter I quickly buttered and ate all of the exploded parts! It was too good to throw away! Next time, and there will be a next time, I will use THREE cans and divide the dough equally between them...duh!
Moist, dense, chewy - everything you want bread to be but this bread is also infused with the rich flavors of molasses, brown sugar, whole-wheat and rye flour...it's the perfect thing to serve with New England Style Clam Chowder or any harvest soup, stew, casserole or even a nice cuppa tea! This bread can even qualify for the "Quick Bread Category" because it doesn't require any rising time because there's no yeast in it. What could be better after a brisk walk on a crisp Autumn day with leaves crunching under your feet than to return home to a piece of Boston Brown Bread slathered with butter? Nothing. Absolutely nothing.
Boston Brown Bread - Adapted From Bon Appetit, November 2012
- Special equipment: Three empty, clean 11 to 13 oz. coffee/vegetable cans
- 1 tablespoons butter plus more for serving, room temperature
- 2 cups whole milk
- 1/2 cup mild-flavored (light) molasses
- 1/4 cup packed light brown sugar
- 1 teaspoon salt
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup rye flour**
- 1/3 cup cornmeal
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 cup raisins (optional)
**You can make this bread without rye flour, just increase whole wheat flour to 1 3/4 cups and the all-purpose flour to 1 1/2 cups. Rye flour is available to natural food stores and most larger grocery stores.
Preheat oven to 350 degrees. Cut three 6-inch squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk, molasses, brown sugar and salt in a small saucepan over low heat until sugar dissolves and mixture is just warmed but do not boil. Set aside. In a large bowl, whisk together whole wheat flour, all-purpose flour, rye flour (if using) cornmeal, baking soda and baking powder. Add milk mixture to the flour mixture; whisk until smooth. Fold in raisins, if using. Divide batter equally between the three cans. Smooth tops.
Cover cans with foil, butter side down. Secure foil with kitchen twine or rubber bands. Place cans foil side up in a deep roasting pan or large baking dish. Transfer pan to oven. Pour very hot water into pan to come about 3-inches up sides of cans. Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. (If bread sticks, use a can opener to make a small opening in the bottom of can, that will help release the bread.) Let cool completely before slicing. Serve with soft butter. Store bread wrapped tightly in plastic wrap at room temperature.