cook to your cravings
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?
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Posted by Kristen Taylor on Monday, February 15th, 2010, 1:58 pm * Filed in Food. * Tags: boston, bread, brown, childhood, cooking, kristen, kthread, taylor. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.
February 15th, 2010 at 2:16 pm
I like date nut bread and cream cheese– the date nut bread one gets in a can. I can never find it.
February 15th, 2010 at 5:35 pm
I’ve never had Boston Brown Bread! In fact, I am not even sure what it is. (I was imagining some kind of hearty, dark wheat bread that originated form the working class Irishman…?) It looks like a great breakfast with the cream cheese!
February 16th, 2010 at 6:48 am
Jessica, I’ve never had date nut bread in a can, but I do have Halawi dates, so I may have to make that next.
Mica, the bread is slightly sweet and so named for how long residents have been making it (seems it is a variation on tribal recipes in that area). And you’re right, it is a great breakfast :)
February 16th, 2010 at 2:45 pm
There’s a BBB recipe I’ve been eyeing in the Peter Reinhart Whole Grain Breads book. Might have to move that up the list for experiments.
February 16th, 2010 at 2:50 pm
Nice, tell us how it goes (and I want the recipe for the version you end up liking, please)—