Boston Brown Bread With Dried Fruit Food

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BOSTON BROWN BREAD (NEW ENGLAND BROWN BREAD)



Boston Brown Bread (New England Brown Bread) image

Boston Brown Bread is a New England classic recipe - this version has raisins, 100% whole grains, no refined sugar, and baked in a loaf pan.

Provided by Elizabeth Lindemann

Categories     Bread

Time 55m

Number Of Ingredients 13

butter or cooking spray (for greasing the pan)
1/2 cup cornmeal
1/2 cup rye flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons maple syrup
1/3 cup dark molasses
1 cup whole milk
1 teaspoon vanilla extract
1/2 cup raisins (golden or regular, or a mix)
salted butter and baked beans (for serving, optional)

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.

Nutrition Facts : ServingSize 1 slice, Calories 150 kcal, Carbohydrate 32 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 360 mg, Fiber 2 g, Sugar 12 g

BOSTON BROWN BREAD WITH DRIED FRUIT



Boston Brown Bread with Dried Fruit image

Dried fruits add a nutty flavor to this homemade brown bread.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 16

Number Of Ingredients 10

1 cup Gold Medal™ all-purpose flour
3/4 cup Gold Medal™ whole wheat flour
1/2 cup cornmeal
1 teaspoon baking soda
1/2 cup molasses
1 egg or 1/4 cup fat-free egg product
2 tablespoons butter or margarine, softened
1 cup fat-free buttermilk
3/4 cup diced dried fruit and raisin mixture
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or spray bottom with cooking spray; coat with flour.
  • In medium bowl, mix flours, cornmeal and baking soda. In another medium bowl, beat molasses, egg and 2 tablespoons softened butter with electric mixer on medium speed about 3 minutes or until well mixed. Beat in flour mixture alternately with buttermilk until mixed. Stir in dried fruits. Pour into pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center of crack comes out clean. Cool in pan 10 minutes. Run knife around edges of loaf to loosen; remove from pan to wire rack. Brush with 2 teaspoons melted butter. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 125 mg, Sugar 10 g, TransFat 0 g

BOSTON BROWN BREAD



Boston Brown Bread image

Provided by Jasper White

Categories     Bread     Bake     Steam     Thanksgiving

Yield Makes 1 loaf

Number Of Ingredients 8

1 tablespoon unsalted butter for greasing
1 1/2 cups brown-bread flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 cup milk
1/2 cup dried currants or raisins
*A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and cornmeal.

Steps:

  • 1. Preheat the oven to 325 degrees.
  • 2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
  • 3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
  • 4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
  • 5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.

BROWN BREAD STUFFING WITH FRUIT



Brown Bread Stuffing with Fruit image

Provided by Aida Mollenkamp

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1/2 stick (4 tablespoons) unsalted butter, plus more for baking dish
1 pound loaf whole-wheat bread, cut into large dice
3 cloves garlic, thinly sliced
3 celery ribs, roughly chopped
1 large red onion, roughly chopped
Salt and freshly ground black pepper
1 cup dried cherries
1 cup dried apples, roughly chopped
1 cup roughly chopped pecans
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh sage
1 cup vegetable broth
1/2 cup apple juice

Steps:

  • Preheat the oven to 350 degrees F. Coat a 13 by 9-inch baking dish with butter and set aside.
  • Add the bread in a large bowl and set aside. Meanwhile, add 1 tablespoon of the butter to a large frying pan over medium heat. When it foams, stir in the garlic, celery, and onions, and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until just softened, about 5 minutes. Add the thyme and the sage and cook until fragrant, about 1 minute.
  • Remove from the heat and stir in the cherries, apples, and the pecans. Transfer to the bowl with the bread and toss to evenly combine.
  • Combine the remaining butter with the broth and the apple juice in a small saucepan and bring to a simmer over medium heat. Drizzle over the bread mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown on top and heated through and the internal temperature registers 160 to 165 degrees F on an instant-read thermometer, about 30 to 45 minutes.

BOSTON BROWN BREAD(BREAD MACHINE)



Boston Brown Bread(Bread Machine) image

Make and share this Boston Brown Bread(Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/4 cups water
1/4 cup nonfat dry milk powder
1 1/4 teaspoons salt
2 tablespoons packed brown sugar
1 tablespoon light molasses
2 tablespoons vegetable oil
2 cups wheat flour
1 1/4 cups bread flour
1 teaspoon bread machine yeast or 1 teaspoon instant yeast

Steps:

  • Measure ingredients into the baking pan in the order recommended by the manufacturer.
  • Insert pan into the oven chamber.
  • Select Whole Wheat cycle.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.

HOMEMADE BOSTON BROWN BREAD



Homemade Boston Brown Bread image

Wonderful bread! Although tradition dictates that this bread should be served with Boston Bake Beans it is also great with a bowl of soup, a salad or with a main dish. You will need 3 10-ounce coffee cans to bake this bread, although it can also be baked in 8X4 loaf pans (but then you will not have the beautiful rounds that make this bread special). The loaves can be frozen for up to 1 month. This recipe is from Massachusetts' infamous baker René Becker of the Hi-Rise Bread Company. I have only made it with fragrant organic flours, but I am sure non organic flours would work as well.

Provided by NcMysteryShopper

Categories     Breads

Time 1h50m

Yield 3 Loaves

Number Of Ingredients 11

2 1/3 cups organic rye flour
1 1/4 cups organic all-purpose flour
1 1/4 cups organic whole wheat flour
1/2 cup organic oat flour
3/4 cup coarse stone-ground yellow cornmeal
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup dried currants (4 ounces) or 1 cup dried blueberries (4 ounces)
1 quart milk
3/4 cup unsulphured molasses

Steps:

  • Remove one of your oven racks and preheat oven to 300°.
  • Generously butter three 10-ounce coffee cans. In an extra large mixing bowl combine all the flours. Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
  • In a separate bowl, whisk the milk with the molasses. Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
  • Pour the batter into the greased coffee cans. Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch. Place cans on wire rack and let cool for about 10 minutes, then unmold. Slice bread into rounds and serve.
  • When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.

Nutrition Facts : Calories 1406.8, Fat 16.7, SaturatedFat 8.1, Cholesterol 45.5, Sodium 2422.3, Carbohydrate 289.3, Fiber 26.6, Sugar 80.9, Protein 37.3

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