cook to your cravings
In further attempts to weather this winter, I have taken to reading historical cookbooks and nursing a craving for a sandwich I remember from childhood.
Foods for children are often named to highlight the sweetest ingredient, so Boston Brown Bread was introduced to me as “raisin bread,” but I liked the dark loaf for its color and weight, the way cream cheese tasted between the slices after a school day.
Traditionally, the bread is steamed in a coffee can for moistness; I found this pan version in Cook’s Illustrated’s Lost Recipes and spread local cream cheese across—and though I may not make baked beans next, this is a Northeastern recipe I respect.
Anyone else with me on Boston Brown Bread?