Boston Brown Bread Loaf Pan Food

AUTHENTIC BOSTON BROWN BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil., Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water to the pot as needed. , Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

BOSTON BROWN BREAD (NEW ENGLAND BROWN BREAD)

Steps:

• Grease a 9x5 loaf pan (or for a more authentic version, a 29 oz. coffee can) with a generous amount of butter. Preheat your oven to 350 degrees F.
• Whisk or stir together the cornmeal (1/2 cup), rye flour (1/2 cup), whole wheat flour (1/2 cup), baking powder (1 teaspoon), baking soda (1 teaspoon), and kosher salt (1 teaspoon) in a large mixing bowl.
• Add the maple syrup (2 tablespoons), molasses (1/3 cup), milk (1 cup), and vanilla extract (1 teaspoon) to the batter and whisk or stir together until everything is combined.
• Add the raisins to the batter and fold in.
• Pour batter in prepared baking dish. Cover tightly with foil (so the steam doesn't escape to keep the bread moist).
• Bake at 350 for 45-50 minutes, or until a toothpick in the center comes out clean. Allow to cool in the pan for 10 minutes before running a knife around the edge and gently removing it. Cool for 5-10 minutes longer, slice into 10 pieces, and serve slathered with butter with a side of baked beans.

BOSTON BROWN BREAD

Steps:

• Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
• 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.
• 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.

BOSTON BROWN BREAD LOAF PAN

Steps:

• 1. Preheat oven to 350^. Grease an 8x5-inch loaf pan; place a piece of waxed paper inside bottom of pan;spray paper.;set aside. Place the raisins in a bowl and sprinkle a little flour over and dust them well.
• 2. In a medium bowl, mix the buttermilk, molasses, oil and brown sugar, until the sugar is dissolved.
• 3. In a medium bowl, whisk the flour, baking soda, baking powder, and salt until well mixed. Add the raisins and mix well. Make a well in the center of the dry ingredients; add the liquids, and mix with a spatula, until combined. Do not over mix.(make like muffins).Pour the batter into the prepared pan.
• 4. Bake for 45 to 50 minutes or until done. The bread will be done when a toothpick stuck into the center comes out clean. Cool in pan for 5 minutes; then remove to wire rack to cool and remove the waxed paper from the bottom. Brush butter over top , sides and ends of bread. Slice and serve warm, if desired.

BOSTON BROWN BREAD

Steps:

• Generously butter one 9 x 5 x 2 1/2-inch metal loaf pan or 2 clean 28-ounce food cans. Mix first 5 ingredients in large bowl. Whisk buttermilk, molasses and raisins in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir until well blended.
• Transfer all of batter to prepared loaf pan or divide batter between prepared cans (pan or each can will be about 3/4 full). Butter 1 piece of foil large enough to cover top of pan or each can and to overlap sides by 2 inches. Tightly cover top of pan or each can with foil, buttered side down. Tie kitchen string around foil. Place pan or cans in large wide pot. Pour enough water into pot to come halfway up sides of pan or cans. Bring water to boil. Reduce heat to low; cover pot tightly and simmer until tester inserted into center of bread comes out clean, adding more water to pot as necessary to keep water halfway up sides of pan or cans, about 3 hours.
• Remove pan or cans from pot. Cool bread in pan or cans 15 minutes. Gently shake to remove bread from pan or cans. (Can be made 1 day ahead. Cool completely. Return bread to pan or cans. Wrap tightly with foil. Store at room temperature. Before serving, if desired, steam in pan or cans, covered with foil and secured with kitchen string, on rack set over simmering water until heated through, about 15 minutes.) Cut bread into 1/3-inch-thick slices. Serve warm or at room temperature.

BOSTON BROWN BREAD

Steps:

• Place a rack in the bottom third of the oven and preheat to 300 degrees F.
• In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda.
• In a medium bowl, whisk together the molasses, buttermilk, and egg.
• Pour the molasses mixture into the flour mixture and mix until a thick batter is just formed. Transfer the batter to the prepared coffee can. Cover tightly with the foil, buttered-side down.
• Place the coffee can in a pot that is twice the height of the can. Pour enough hot water in the pot to reach halfway up the sides of the can. Bring the water to a boil on top of the stove, before transferring to the oven. Bake the bread, in the water bath, until spongy and a wooden skewer inserted in the center comes out clean, about 3 hours.
• Remove can from the water bath and set aside to cool completely. Remove the loaf from the can. Slice into rounds and serve.

A BIT NUTTY BOSTON BROWN BREAD

Steps:

• In a large bowl, combine the flours, baking soda and salt. In a small bowl, whisk buttermilk and molasses. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Transfer to 2 greased 8x4-in. loaf pans. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BOSTON BROWN BREAD III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
• In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
• Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

BOSTON BROWN BREAD

Steps:

• Heat oven to 350 degrees and generously coat the insides of 2 10-ounce coffee cans or a 9-by-5-inch loaf pan with cooking spray. Place the white rye flour in a large skillet over medium heat and toast, whisking constantly, for 7 minutes. The flour will darken slightly and smell nutty.
• Whisk the flours, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the doenjang and buttermilk until combined; set aside. With an electric mixer, whip the egg whites with 1 tablespoon of the molasses until stiff, silky peaks form, about 5 minutes. Whisk the remaining molasses into the buttermilk mixture. Gradually stir the buttermilk mixture into the dry ingredients until combined. Fold in the whipped egg whites in 2 additions.
• Pour batter into the prepared cans or loaf pan. Coat pieces of foil with cooking spray, then cover the tops of the cans or pan securely. Set the cans or pan in a baking dish and add enough hot water to come about 1/4 inch up the side. Transfer to oven and bake until the top springs back when lightly touched, about 1 hour 40 minutes for the cans, or 2 hours for the loaf pan. Let cool 20 minutes on a wire rack, then invert and remove the bread to a cutting board. Let cool completely before slicing.

EASY 5-MINUTE BOSTON BROWN BREAD (HEALTHY/LOW-FAT)

Steps:

• Set oven to 350 degrees F.
• Grease and flour a 9 x 5-inch loaf pan (can use two smaller loaf pans).
• In a large bowl whisk the whole wheat flour with white flour, baking soda and brown sugar.
• Using a wooden spoon or spatula mix in molasses and buttermilk until JUST combined (do not over mix).
• Gently mix in raisins or chopped dates.
• Spread in prepared loaf pan then allow the pan to sit on the counter for 5 minutes.
• Bake for 50-60 minutes or until the loaf tests done (reduce cooking time if using smaller loaf pans).
• Cool on a wire rack for 5 minutes then remove to a wire rack to cool completely.