Holy North End Batman, this molasses-rich, dense brown bread from Hank is good. We’ve made it four times in the last month. Yum! ~Elise

Boston Brown bread makes me think of my mother, a native of Ipswich, Massachusetts. Disks of deep brown “bread”—brown bread is chewy, with a density approaching traditional pumpernickel—studded with raisins and fried in butter. Lots of butter. Brown bread was part of my mom’s weekly rotation, and it was always served alongside baked beans with plenty of salt pork in them, as well as hot dogs that, like the bread, were also fried in butter. Healthy, eh? Maybe not, but it sure hits the spot on a cold Saturday night.

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