There are a few special occasions throughout the year that warrant a fanfare breakfast. Growing up, I could always count on breakfast in bed on my birthday. Christmas is always cinnamon buns. And Valentine’s Day is always heart shaped … something. This year, it’s one of my all-time favorite comfort foods, Boston Brown Bread.
A few years ago, I started making Boston Brown Bread from scratch. And it was even better than the stuff you get in a can at the grocery store. For those who’ve never heard of such a thing, I’m totally serious — it sits on the shelf right next to the baked beans. Right about now everyone living outside of New England is all hubba-whaaa? Don’t fret, I promise you that this bread is worth reading on.
Boston Brown Bread is one of the more well-known breads to come out of New England (also check out anadama bread — yum) and is a quick bread that you steam in the oven. How’s that work? You can buy a special mold for the bread … or you can just use a metal coffee can.
Gotta love a little repurposing. An equal mix of whole wheat flour, rye flour, and cornmeal, plus some dark molasses give this bread a hearty, sweet flavor that’s amazing with a little butter, jam or cream cheese.
This bread is so easy to make and it’s so lovely in the morning. I’ve lost the written recipe I use for Boston Brown Bread (it’s all from memory now and I wing it, so I’m not a great source) but here’s a great recipe you can use: Alton Brown’s Boston Brown Bread recipe from Food Network.
Give it an hour to cool in the coffee can. While it’s cooling, gather all of your other breakfast ingredients — in my case, cheesy scrambled eggs, avocado, and strawberry hearts. Then slice up your Boston Brown bread, cut it into little heart shapes with a cookie cutter and slather it with butter and jam. Nom nom nom….
For ideas on how to serve your Boston Brown Bread or other goodies for a special Valentine’s breakfast (remember: presentation is everything!), check out the photo gallery below.