Happy Holiday Monday! Today is a Civic holiday in Ontario and we’re enjoying ourselves at the cottage. Do you get a holiday today?
Many years ago, when JT and I were first dating we had a party at his apartment; it was the first party we threw together as a couple. By now, you all know how much JT loves themes and that party, so early on in our relationship was no different…we had to have a theme. We rambled on a number of different options like a Pajama Party, a Western Party, a Halloween dress up party and even a formal party but all were nixed because the party was being held at JTs apartment and he had final say. He wanted fun, informal and something we could tie music and food into (yes, we were heavily into food in those days too). You must be thinking, “Get on with it woman”. OK, so the theme we landed on was “Let’s Get Physical” (remember this?). So we had the theme, the music and we based our foods on the healthier side of things. I even designed an invitation for that party and it was all hand lettered because there were no graphic computers in households in those days, each invitation created from scratch. We invited about 15 friends and some brought dates while others didn’t but we all dressed up in our workout costumes (think 20-minute workout for me, big hair too!). It was great fun and I knew we would have more like them in the future.
As I mentioned, the food was on the healthier side with veggies and yogurt dip, some cheeses, some crackers and this unusual Boston Brown Bread. The recipe is originally from Jean Paré’s Muffins and More, published by Company’s Coming Publishing Ltd, 1983 but as you would expect, I have altered it. The unique thing about this no-yeast bread is that it is steamed and not baked and while you can steam it in cleaned out soup tins, I steamed mine is my long narrow Le Creuset terrine pan.
Boston Brown Bread
Makes 1 large loaf 4″ x 12-2/3″ or 3 smallish tins
Ingredients:
- 1 cup whole wheat flour
- 1 cup semolina flour
- 1 cup all purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 cup water
- 3/4 cup Molasses
- 2 tbsp cooking oil
Directions:
- In a large pot that can hold your tins or baking pan, add enough water to come up about 2″ high on the tin or pans and heat to a gentle boil. Add a rack to the bottom so that the tins or pan isn’t sitting directly on the flame.
- Grease your baking tins or baking pans well. Grease a piece of foil large enough to fit over the top and sides of the tins or baking pan.
- In a large bowl, sift together all of the dry ingredients and make a well in the centre.
- Whisk to combine the wet ingredients and pour into the centre of the well in the flour mixture. Stir until moistened, batter will be lumpy.
- Pour into the baking pan or tins and cover with foil, greased side down. Secure sides of foil so that the bread steams within. Add hot water to the large pan as needed to keep it at the same level.
- Steam for 2-3 hours or until a cake tester comes out clean. (my long narrow terrine pan took about 3 hours and I baked it an additional 15 minutes on 325°F).
The bread with that cheese looks so amazing! Yum, I want some! 🙂
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oh, wow, remember the days of hand-lettering? I miss them… I used to spend hours with my calligraphy pen, just playing. There’s definitely something lost in the age of technology. I’d love to see a picture of the whole gang in workout costumes — sounds like a hoot of a theme! Lovely looking bread Eva. We are fans of molasses infused baked goods in our home. It adds such a beautiful and unique taste.
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Thanks Kelly, I’ll have to search through the archives…well before the age of digital photography!
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Very original, delicious-looking bread. I’m sure it would be great with pickled herring too.
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I don’t know that I’ve ever had Boston Brown Bread. I don’t think I’ve even heard of it. It looks delicious! And how much fun is your just physical theme! So great! I just loved that song and Olivia Newton John for that matter. 🙂 I hope you had a great weekend at the cottage.
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I grew up eating beans and brown bread along with heaps of salads every Saturday night in Maine. It’s just what was done in our hometown. Everyone ate the same thing. 🙂 I haven’t had it for years. I remember you could buy it in a round can. I’m going to give this a try for sure. I liked the bread with raisins in it best.
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The raisins sound like a great idea.
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Happy Holiday Eva! And I’ve made molasses bread before and loved the texture of it. I must give yours a try!
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I’ve had Boston brown bread many times (often served with baked beans, as Karen suggest) but never made it myself. My mom did, though, baked in a coffee can like Liz’s mom. I really should do it myself sometime. This looks terrific — thanks.
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I love your tradition of hosting themed parties. Olivia Newton-John has a lot to answer for! Your molasses bread looks excellent and how wonderful it would be to have with a blue cheese. And what a lovely coincidence that you also went to Morandi when in New York. Next time I go I’ll give it another try as the setting is really beautiful xx
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oh wow! I have never heard of this type of bread before but boy does it look delicious. I love the nutty flavor it must have with the semolina flour and the richness with the molasses!
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I love that you both get into themed parties! Bill’s only request is that I serve MEAT and DESSERT. So very helpful 😉 My mom used to make this bread in a coffee can (a 70’s thing, I think!), so I am pinning so I can taste this wonderful bread again!!!
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Sounds like a great loaf of bread, Eva, though the steaming thing scares me a bit. I’ve enough problems with bread baking in an oven. Still, that is a mighty good-looking loaf. How cool that you two have such a history of throwing theme parties! That’s dedication to a cause and I know that you and your guests enjoy them all. Your Titanic Party was one I won’t forget, even though my invite must have been lost in the mail.
I’m a little late but I hope you enjoyed the holiday and your time at the cottage. It’s such a lovely spot that I’d make up a fictitious holiday or 3 just to get back there. Enjoy the rest of your week, Eva.
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Thanks John, that Titanic party was my friend Angela’s party. Rest assured the invite would have been hand delivered if it were our party!
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Your bread looks delicious and filling.
Sorry but I am as dense as your bread, having trouble understanding: “Add a rack to the bottom so that the tins or pan isn’t sitting directly on the flame.” I thought the tin or pan was supposed to go inside the large pot? What am I missing?
Is there a reason for baking an additional 15 minutes at 325F? Covered or uncovered?
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Hi Norma, I’ll clarify on the blog. I usually add a metal cooling rack to the pan and set the tin or pan with the bread batter on top of it do it doesn’t sit directly on the pan bottom. I felt it was a bit too moist and wanted to dry it out a bit, chances are if you use a smaller tin you won’t need to bake it.
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Have you tried making this bread using a bamboo or metal steamer basket?
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Hi Norma, no I haven’t. I believe you need the water bath around the pan or tins, I doubt the steam from a steamer would be enough to cook it.
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Never had a brown bread made of those three flour before, totally worth to try….
i think this boston bread really stuffy and made me focus handling patiens until lunch time….
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Oh Eva, your brown bread looks and sounds very yummy! Great recipe. Enjoy your holiday xo
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Every day until Labour day is a holiday for me but I’m sure the Canadian working world appreciates this holiday. Enjoy your long weekend. 🙂
It does look like a nice hearty bread. I could see making a loaf though trying to figure out a way to steam it might be a challenge.
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Love that bread and the cheese with it! Wish you had some pics from the party…what fun!
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I really this kind of bread…moist, perfectly dense and easy to prepare.
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What a warm looking, inviting bread 😀
I wouldn’t mind trying it all buttered up!
Cheers
Choc Chip Uru
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Looks awesome. I hadn’t thought to pair it with a nice strong cheese, good idea.
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Living in to New England not far from Boston, we find this bread often served along with baked beans.
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Hi Karen, yes that was a serving suggestion in the recipe.
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