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Brown Bread with Raisins
This classic Boston brown bread is a deeply flavored, dark loaf made with a hearty blend of cornmeal, whole wheat flour, and rich molasses. Plump raisins add a touch of natural sweetness to every bite. Baked in a casserole dish rather than a traditional mold, it comes together quickly with a simple buttermilk batter. Serve this comforting, dense bread warm with a generous smear of butter alongside baked beans or a winter stew.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup whole-grain cornmeal
- 1 cup raisins
- 2 cups buttermilk
- ¾ cup molasses
- 2 teaspoons baking soda
- 1 teaspoon salt
Instructions
- 1Heat the oven to 325°F and grease a 2-quart casserole dish with cooking spray or shortening.
- 2Combine the all-purpose flour, whole wheat flour, cornmeal, raisins, buttermilk, molasses, baking soda, and salt in a large bowl.
- 3Beat the mixture with an electric mixer on low speed for 30 seconds, scraping down the sides of the bowl.
- 4Increase the mixer speed to medium and beat for another 30 seconds, continuing to scrape the bowl, then pour the batter into the prepared casserole dish.
- 5Bake uncovered for about 1 hour, or until a toothpick inserted into the center comes out clean.
- 6Loosen the edges with a metal spatula immediately, remove the bread from the dish, and let it cool on a wire rack for 30 minutes before slicing and serving warm.