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Boston Brewis
I CUP DICED BOSTON BROWN BREAD I CUP MILK I-2 TABLESPOONS BUTTER Simmer bread with milk 10 minutes, or until soft. Stir in butter and eat hot, as a supper dish, or eat as a dessert with milk or syrup poured on.
Canned Boston brown bread saves the day on many an outdoor vacation, both when other bread runs low and as a substitute for dessert, since it is quite good served with a pudding sauce, and the can makes a safe container for any that's left, as well as for other things after it's all gone. Here are 2 other things that can be done with it:
A three-ingredient camp supper that turns canned brown bread into something between a porridge and a bread pudding. It comes together in about ten minutes on any heat source.
- QuantitiesOne cup diced Boston brown bread, one cup milk, and one to two tablespoons butter. That serves one generously or two as a side.
- Canned brown breadStill sold in cylindrical cans, plain or with raisins, in the baked-bean aisle of many supermarkets. Run a can opener around both ends and push the loaf out whole; it slices cleanly when cold.
- Homemade works tooAny dense steamed rye-and-cornmeal brown bread will do, and so will day-old dark bread. Fresh soft sandwich bread collapses into paste rather than holding any texture.
- Keep the heat lowMilk scorches fast in a thin camp pan over a fire. Hold it at a bare simmer and stir often, or set the pan on a trivet or the cooler edge of the coals.
- Butter lastThe butter goes in after the simmering, once the bread has softened, rather than at the start; added at the end it is less likely to separate out into a slick on top.
- ThicknessTen minutes gives a loose, spoonable mush. Add milk by the splash if it tightens up more than you want, since brown bread keeps absorbing liquid as it stands.
- As dessertA pudding sauce, maple syrup, or plain cold milk poured over the hot bread is the intended treatment. A little cinnamon or a spoonful of molasses is in keeping with the flavor of the bread.