BOSTON BROWN BREAD
This recipe is from a local restaurant chain, Eat-n-Park; they no longer make the bread, but have posted the recipe on their site for patrons to enjoy.
Provided by Pa. Hiker
Categories Breads
Time 3h10m
Yield 16 slices
Number Of Ingredients 12
Steps:
- Generously grease 2 (1 pound) coffee cans, or 3 (1 lb.) vegetable or fruit cans, or two vegetable juice cans (pineapple or V8 work well); set aside. (The cans should only have one end removed.).
- In a large bowl, combine the flour, baking soda and salt. Add raisins and walnuts, if desired. Toss to evenly coat the raisins and nuts with the flour mixture.
- In a medium bowl, combine the oil, water, egg, vanilla, sugar, and molasses. Mix well.
- Stir the wet mixture into the flour mixture only until dry ingredients are moistened.
- Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; secure with string or rubber band.
- Cook with one of the two following methods:.
- #1: Place a rack in a large kettle or pot. Place the cans on rack. Place kettle/pot over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary.
- #2: Place a rack in a large kettle or pot. Place cans on the rack. Add boiling water to the kettle/pot and cover with a lid. Place the kettle in a 325° oven and steam for 2 hours and 45 minutes, replacing boiling water as needed.
- Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing.
Nutrition Facts : Calories 157.4, Fat 2.2, SaturatedFat 0.4, Cholesterol 13.2, Sodium 236.3, Carbohydrate 31.8, Fiber 0.6, Sugar 14.7, Protein 2.6
BOSTON BROWN BREAD
Provided by Food Network Kitchen
Time 3h20m
Yield 1 medium loaf, about 6 to 8 servings
Number Of Ingredients 10
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.
BOSTON BROWN BREAD
This is a recipe from Milwaukee,Wisconsin. It is is a favorite of mine. I bake it in cans, so the loaves are round. Very nice when you make up GOODIE baskets, especially liked by elderly people.
Provided by out of here
Categories Quick Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Put dates, raisins, oleo, and baking soda in a large bowl.
- Pour the boiling water over this mixture. Mix then let cool.
- Beat 2 eggs, sugar, and vanilla until creamy.
- Add the cooled mixture alternately with the flour.Stir in nuts.
- Bake in 3-1# cans that have been well greased.
- Bake at 350 degrees for 45-55 minutes.
- Cool slightly, then run a butter knife around the inside edge of can to loosen bread. Pull out gently and wrap while still partly warm in plastic wrap. This keeps the round loaves moist.
- These freeze well. When baking these, I usually double the recipe and freeze half for gifts.
- This is delicious! It does not taste at all like the can stuff in the store.
Nutrition Facts : Calories 343.4, Fat 10.5, SaturatedFat 1.5, Cholesterol 42.3, Sodium 245.3, Carbohydrate 60, Fiber 3, Sugar 38.1, Protein 5.7
BOSTON BROWN BREAD
This bread dates back to Colonial days. Made from rye and wheat flours, cornmeal, molasses and raisins. Boston Brown Bread is always steamed (rather than baked) in a large can or mold. It is traditionally served along with a steaming plate of Boston Baked Beans.
Provided by - Carla -
Categories Breads
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 F.
- Grease a 16 oz coffee can (or 1 qt pudding mold or baking dish) with butter.
- In a large bowl, combine both wheat and rye flours, cornmeal, baking soda and salt.
- Stir in molasses and milk; add raisins and mix to blend.
- Fill coffee can (or mold/baking dish) with batter; it should come up to about 2/3 of the way to the top.
- Cover top of the can with foil and tie with butcher's twine to make it airtight.
- Place can (or mold/baking dish) into a larger, deep baking dish.
- Using a pitcher, carefully pour hot water into the baking dish so that the water comes about halfway up the outside of the coffee can (or mold/baking dish); place in the oven.
- Allow bread to steam for 2 hours, check water level after 1 hour and add more water if needed.
- To check if the bread is done, carefully remove twine and foil and stick a wooden skewer into the middle and pull it out.
- If the Skewer is clean, the bread is done; if the bread needs additional cooking time, cover with new foil and twine and allow to steam until done.
- Enjoy!
BOSTON BROWN BREAD
Provided by Alton Brown
Categories side-dish
Time 2h30m
Yield 2 (4-inch) loaves
Number Of Ingredients 13
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
Boston baked beans and brown bread is the traditional New England Saturday-night supper. If you like raisins in your Boston brown bread, add one cup of raisins or sultanas dredged with a little flour. This delicious recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Steaming time approximate.
Provided by Molly53
Categories < 4 Hours
Time 1h25m
Yield 3 loaves
Number Of Ingredients 7
Steps:
- Mix and sift dry ingredients together very well.
- Stir in remaining ingredients.
- Place rounds of greased parchment or waxed paper in the bottom of clean one-pound cans; grease the sides of the cans and fill 2/3 full with batter.
- Place the cans on a rack in a large kettle; add warm water to half the height of the can.
- Cover the kettle and let the water come to the boil.
- Boil gently from 1 to 2 hours or until well done, adding more boiling water as necessary to keep the water at the desired level.
- Uncover the kettle and place cans in a 400F oven for a few minutes to dry the top.
- Remove from the cans immediately and serve hot with baked beans.
Nutrition Facts : Calories 672.5, Fat 4, SaturatedFat 1.1, Cholesterol 4.9, Sodium 1370.1, Carbohydrate 149.7, Fiber 10.6, Sugar 53.4, Protein 15.5
BOSTON BROWN BREAD
Baking this bread in coffee cans lends to its interesting shape. At Christmas, I often make gift boxes for friends and family featuring this bread and various spreads.
Provided by Taste of Home
Time 1h30m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, beat eggs and brown sugar. Add molasses and buttermilk; mix well. Combine the flours, salt and baking soda; stir into egg mixture just until moistened. Fold in raisins and walnuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with butter or cream cheese if desired.
Nutrition Facts : Calories 212 calories, Fat 3g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 273mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
BOSTON BROWN BREAD
Provided by Mary Frances Heck
Categories Bread Milk/Cream Breakfast Brunch Side Bake Cornmeal Fall Molasses Whole Wheat Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Cut two 6" squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk and next 3 ingredients in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil). Whisk whole wheat flour and next 5 ingredients in a large bowl. Add milk mixture; whisk until smooth. Fold in raisins, if using. Divide batter between cans. Smooth tops.
- Cover cans with foil, butter side down. Secure foil with kitchen twine. Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3" up sides of cans.
- Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely. DO AHEAD: Bread can be made 3 days ahead. Wrap tightly in plastic; store at room temperature.
- Slice bread. Serve with soft butter.
BOSTON BROWN BREAD
Categories Bread Bake Molasses Bon Appétit
Yield Makes one 9x5-inch loaf or two smaller round loaves
Number Of Ingredients 9
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
Provided by Jasper White
Categories Bread Bake Steam Thanksgiving
Yield Makes 1 loaf
Number Of Ingredients 8
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.
BOSTON BROWN BREAD(BREAD MACHINE)
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
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.
AUTHENTIC BOSTON BROWN BREAD
The rustic, old-fashioned flavor of this hearty Boston brown bread is out of this world! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 124 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 145mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BOSTON BROWN BREAD
A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 large or 2 small loaves
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees with the rack placed in the lower third. Generously butter one 28-ounce can (or two 15 1/2-ounce cans). Set a kettle of water to a boil.
- In a large bowl, whisk together graham and rye flours, cornmeal, baking powder, baking soda, and salt. Stir in sour cream, molasses, and water. Fold in raisins, if using. Pour batter into prepared can.
- Place can in a deep pot with a tight-fitting lid (foil may also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center comes out clean, about 1 1/4 hours for 28-ounce bread or about 55 minutes for 15 1/2-ounce breads.
- Remove can from water and let cool slightly on a wire rack. Turn out bread, shaking can if necessary to loosen. Return to rack to cool completely.
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