On Mon, 14 Aug 2017 04:00:01 GMT, Wayne Boatwright
> wrote:

>Ealier today I made Alton Brown's recips for Boston Brown Bread.
>The bread was delicious when we had it for suppoer with baked beans
>and a salad on the side.
>
>2 26.5 oz. metal cans (I used 28 oz. cans)
>Nonstick spray
>Boiling water
>
>2 1/2 ounces whole wheat flour
>2 1/2 ounces rye flour
>2 1/2 ounces cornmeal
>1/2 teaspoon baking soda
>1/2 teaspoon baking powder
>1/2 teaspoon kosher salt
>1/2 teaspoon freshly ground allspice
>6 ounces molasses, by weight
>8 1/2 ounces buttermilk
>1 teaspoon vanilla extract
>1/2 teaspoon orange zest
>
>1. Move a rack to the bottom third of the oven and heat the oven to
>325 degrees F.
>
>2. Spray the insides of the cans with nonstick spray and place set
>a
>deep 3-quart oven-safe pot. Begin heating enough boiling water to
>come halfway up the sides of the cans when poured into the pot.
>
>3. In a medium mixing bowl, whisk together the wheat flour, rye
>flour, cornmeal, baking soda, baking powder, salt and allspice. Add
>the molasses, buttermilk, vanilla and zest and whisk to combine.
>Divide the mixture evenly between the prepared cans. Cover the top
>with a double thickness of aluminum foil and tie securely with
>string. Pour the boiling water into the pot. Carefully place in the
>oven and bake for 1 hour and 15 minutes or until the edges of the
>bread begin to pull away from the sides of the cans. Remove the cans
>from the pot of water, uncover, place on a cooling rack and cool 1
>hour before removing bread from the cans. Serve with baked beans or
>slice, toast and serve with cream cheese.
>
>4. Recipe courtesy of Alton Brown, 2009
>
>NOTE: My motaher used to bake this and she often added walnuts in
>addition to the raisins. I lost her recipe, but I think this one
>might be even better.

I put my Boston Brown Bread in 1-pound coffee cans that I have been
using for years although I did use the 28 ounce cans when I lost track
of my coffee cans for a bit. Good Stuff!
Janet US