Do you have an anodized, nonstick loaf pan that you paid a lot of money for at a fancy kitchen supply store? Leave it in the cabinet. This bread gets cooked in a coffee can, and the more times you make the bread in the same can, the better and more authentic it will taste. A slice or two is almost mandatory with a bowl of Boston Baked Beans.
Source: Big American Cookbook
Fill a large, deep pot about a one-fourth full with water and bring to a boil over medium-high heat. Liberally spray the inside of a clean coffee can (one with a capacity of between 12 and 16 ounces) with cooking spray.
In a bowl, combine all the ingredients and mix well. Pour the mixture into the coffee can, leaving room for the bread to rise during cooking. Cover the can with foil and tie it in place with butcher’s twine.
Place the can in the pot and cover the pot. Reduce the heat to medium-low and let the bread steam for 2 hours. Remove the bread from the can while it’s still warm. If the bread doesn’t easily slide out, use a can opener to remove the bottom of the can and gently nudge it out.
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 183 (42%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 70.9mg||22 %|
|Sodium 295.1mg||10 %|
|Potassium 593mg||16 %|
|Total Carbohydrate 58.9g||17 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 51.9g|
|Protein 7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 435
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