{"id":872,"date":"2013-01-19T15:07:07","date_gmt":"2013-01-19T23:07:07","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=872"},"modified":"2013-08-08T13:42:16","modified_gmt":"2013-08-08T20:42:16","slug":"boston-brown-bread-without-the-can","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=872","title":{"rendered":"Boston Brown Bread (without the can!)"},"content":{"rendered":"

\"blog2<\/a>When I was young,\u00a0 B&M Boston Brown Bread (straight from the can) and baked beans were the traditional side dishes for hot dogs or hamburgers. I’m sure there was a bowl of fruit, too, but this was probably the only meal my mom made that wasn’t accompanied by at least one vegetable. Rarely did we get a meal that didn’t have a protein, a starch, a fruit, a vegetable, and milk. I still feel guilty if I don’t follow this rule.<\/p>\n

A bite of Boston Brown Bread – sweet, a little grainy, and full of plump raisins – immediately takes me back in time. I made some today that tastes exactly<\/em> the same, and it wasn’t difficult at all, once I figured out the best way to steam it.<\/p>\n

Traditionally, homemade Boston Brown Bread is baked in coffee cans. I can’t bring myself to do this (nasty BPA linings) so I tried some in a standard loaf pan. Meh. Just not the same. I made some in tubular canape pans, and that worked very well, but they were too tall for most of my steaming options.<\/p>\n

I sent an e-mail to King Arthur Flour (whose catalog is dog-eared even more than my seed catalogs) and begged them to make brown bread pans, about the size of large bean cans. Ideally they’d have tight fitting (or screw-on) bottoms. Their customer service wrote back to me, saying it was a great idea and they’d pass it along to the right people. I’m desperately hoping that this wasn’t a form letter – that they’ll really consider manufacturing these. I know I’d buy several, and I’d browbeat all of you to do the same so I didn’t look like a total idiot!<\/p>\n

Update: I contacted them again six months later, and though the pan is still on their “Customer Wish List”, they have no plans of adding them to their line. So…I wrote to USA Pans to see what they would say. Their pans are made in the USA and are PTFE free, a big plus for me. I’ll keep you posted.<\/em><\/p>\n

For now, my best results came from the canape pans, using my big pressure canner as a steamer – not locking the lid, of course. Any kind of tall pot with a lid will work, as long as the lid can fit over the upright canape pans that are sitting on a rack in the pan.<\/p>\n

Here’s my recipe:<\/p>\n

Boston Brown Bread (without the can!)<\/span><\/p>\n
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Author: The Rowdy Baker<\/span><\/div>\n
This will make 3 tubular canape pans of bread.<\/span><\/div>\n
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Ingredients<\/div>\n