Boston Brown Bread

Name: Boston Brown Bread
Yield: Serves 6 to 8 (Makes two 8 1/2-inch loaves)
Cuisine: New England
Ingredients: 1 1/2 cups (7 1/2 ounces), all-purpose flour; 1 1/2 cups (8 ounces), raisins; 1 cup (5 1/2 ounces), whole-wheat flour; 1 cup (5 ounces), cornmeal; 1 1/2 teaspoons, baking soda; 1/4 teaspoon, salt; 2 cups, buttermilk; 1 cup, molasses; 1/3 cup, vegetable oil; 1 , large egg, lightly beaten

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Appears in Cook's Country June/July 2011

Boston baked beans are not complete without this traditional accompaniment.

SERVES6 to 8 (Makes two 8 1/2-inch loaves)

TIME1¼ hours, plus 30 minutes cooling

WHY THIS RECIPE WORKS

Traditionally steamed, this updated take on brown bread has a crisp baked crust. Whole-wheat flour and cornmeal add heartiness while molasses and raisins contribute sweet depth.

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