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Join Martha as she shares four iconic recipes highlighting New Englands rich culinary heritage. A cheddar-crusted apple pie featuring a unique twist on a traditional flavor pairing; old-fashioned steamed Boston brown bread thats made in a can; and a delicious citrus curd-filled deep-dish lemon-blueberry tart. Plus, hermit bars, a molasses-based bar cookie that was baked to last but wont!
This Week’s Recipe
Boston Brown Bread
- Unsalted butter, room temperature, for cans
- 1/2 cup graham flour
- 1/2 cup rye flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 1/2 cup molasses
- 1/4 cup water
- 1/2 cup raisins (optional)
- Preheat the oven to 350 degrees with the rack placed in the lower third. Generously butter one 28-ounce can (or two 15 1/2-ounce cans). Set a kettle of water to a boil.
- In a large bowl, whisk together graham and rye flours, cornmeal, baking powder, baking soda, and salt. Stir in sour cream, molasses, and water. Fold in raisins, if using. Pour batter into prepared can.
- Place can in a deep pot with a tight-fitting lid (foil may also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center comes out clean, about 1 1/4 hours for 28-ounce bread or about 55 minutes for 15 1/2-ounce breads.
- Remove can from water and let cool slightly on a wire rack. Turn out bread, shaking can if necessary to loosen. Return to rack to cool completely.
Yield: 1 large or 2 small loaves
Additional recipes and video clips from the episode are available on MarthaStewart.com.