Boston Brown Bread Food

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BOSTON BROWN BREAD



Boston Brown Bread image

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

1 tablespoon shortening or 1 tablespoon butter
2 3/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups raisins (optional)
1 cup walnuts (optional)
1 tablespoon vegetable oil
1/4 cup water
1 egg, beaten
1 teaspoon vanilla
1 cup sugar
3 tablespoons molasses

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



Boston Brown Bread image

Provided by Food Network Kitchen

Time 3h20m

Yield 1 medium loaf, about 6 to 8 servings

Number Of Ingredients 10

1/2 cup rye flour
1/2 cup stone-ground cornmeal
1/4 cup whole wheat flour
1/4 cup white bread flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup dark molasses
1/2 cup buttermilk
1 large egg, beaten

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



Boston Brown Bread image

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

1 cup chopped dates
3/4 cup raisins
3/4 cup chopped walnuts
3 tablespoons oleo
1 1/2 teaspoons baking soda
1 cup boiling water
2 eggs
1 cup sugar
1 teaspoon vanilla
1 3/4 cups all-purpose flour

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



Boston Brown Bread image

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

2 cups rye meal
2 cups cornmeal
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups dark molasses
4 cups milk
2 cups seedless raisins
4 tablespoons unsalted butter
hot water
aluminum foil
butcher's kitchen twine, and one 16 oz. coffee can, empty and clean

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



Boston Brown Bread image

Provided by Alton Brown

Categories     side-dish

Time 2h30m

Yield 2 (4-inch) loaves

Number Of Ingredients 13

Nonstick spray
Boiling water
2 1/2 ounces whole wheat flour
2 1/2 ounces rye flour
2 1/2 ounces cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground allspice
6 ounces molasses, by weight
8 1/2 ounces buttermilk
1 teaspoon vanilla extract
1/2 teaspoon orange zest

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 Brown Bread image

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

1 cup cornmeal
1 cup graham flour or 1 cup whole wheat flour
1 cup rye flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup molasses
1 1/2 cups buttermilk or 1 1/2 cups sour milk

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



Boston Brown Bread image

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

2 eggs
2 cups packed brown sugar
1 cup molasses
4 cups buttermilk
4 cups whole wheat flour
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 cup raisins
1 cup chopped walnuts
Butter or cream cheese, optional

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



Boston Brown Bread image

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

1 tablespoon butter plus more for serving, room temperature
2 cups whole milk
1/2 cup mild-flavored (light) molasses
1/4 cup (packed) light brown sugar
1 teaspoon kosher salt
1 1/4 cups whole wheat flour
1 cup all-purpose flour
1 cup rye flour
1/3 cup cornmeal
1 tablespoons baking soda
1 teaspoon baking powder
1 cup raisins (optional)
Ingredient info: Rye flour is available at natural foods stores and some supermarkets.
Special Equipment
Two empty, clean 11-13-ounce coffee cans

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



Boston Brown Bread image

Categories     Bread     Bake     Molasses     Bon Appétit

Yield Makes one 9x5-inch loaf or two smaller round loaves

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup whole wheat flour
1 cup whole grain rye flour*
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1 cup robust-flavored (dark) molasses
1 cup raisins or dried currants
*Available at natural foods stores and some supermarkets.

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



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.

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.

AUTHENTIC BOSTON BROWN BREAD



Authentic Boston Brown Bread image

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

1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup molasses
2 tablespoons brown sugar
1 tablespoon canola oil
3 tablespoons chopped walnuts, toasted
3 tablespoons raisins
Cream cheese, softened, optional

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



Boston Brown Bread image

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

Unsalted butter, room temperature, for cans
1/2 cup graham flour
1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1/2 cup molasses
1/4 cup water
1/2 cup raisins (optional)

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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From chowhound.com


RECIPES - BOSTON BROWN BREAD RECIPE
BOSTON BROWN BREAD "The Settlement Cookbook" (1903 edition) THE WAY TO A MAN'S HEART Under the Auspices of "The Settlement" (The Milwaukee Settlement House) Boston Brown Bread 1 cup rye meal 1 cup corn meal 1 cup graham flour* 3/4 teaspoon soda 1 teaspoon salt 3/4 cup molasses 1 3/4 cups sweet milk or warm water
From foodreference.com


BOSTON BROWN BREAD RECIPE - RENé BECKER | FOOD & WINE
In a bowl, whisk the milk with the molasses. Slowly pour the liquid into the dry ingredients, stirring until the batter is smooth. Pour the batter into the prepared cans. Stand the cans in the ...
From foodandwine.com


B&M BROWN BREAD IN A CAN | CLASSIC NEW ENGLAND BRANDS
Just open both sides of the can and slide the brown bread in a can out. Dense, moist, and made from natural ingredients, B&M’s brown bread is a solid ready-to-eat representative of the classic New England dish. Some folks enjoy eating the bread sliced up as-is at room temperature, but you can also warm it in the microwave or toaster oven.
From newengland.com


COOKING WITH MARY AND FRIENDS: BOSTON BROWN BREAD
Boston brown bread ingredients include whole-wheat flour, cornmeal, rye flour, buttermilk, and molasses. Since few early American homes had ovens, bakers poured the bread dough — leavened with baking soda – into a cylindrical fireproof container and steamed it …
From cookingwithmaryandfriends.com


BOSTON BROWN BREAD - THE BOSTON GLOBE
Dark from raisins and molasses, Boston brown bread was once a very dense loaf, the traditional accompaniment to baked beans. My mother, Pat Merlo, clipped this lighter version of the recipe from ...
From boston.com


BOSTON BROWN BREAD RECIPE - FOOD REFERENCE BREAD RECIPES
BOSTON BROWN BREAD. Fix-It and Forget-It Diabetic Cookbook: Slow-Cooker Favorites to Include Everyone! by Phyllis Good Jean Butzer, Batavia, NY Makes 21 servings (3 loaves) (Ideal slow cooker size: 6-quart) 3 16-oz. vegetable cans, cleaned and emptied 1/2 cup rye flour 1/2 cup yellow cornmeal 1/2 cup whole wheat flour 3 Tbsp. sugar 1 tsp ...
From foodreference.com


23 BEST BOSTON BROWN BREAD & MORE IDEAS | BOSTON BROWN ...
boston brown bread ii "This is traditionally served with baked beans because the combination of grains and legumes (beans or peas) produces a protein that is as complete as that in any meat but held together with fiber rather than fat (a real nutritional bonus).
From pinterest.ca


OLD-FASHIONED BOSTON BROWN BREAD - THE SEASONED MOM
Boston Brown Bread Recipe. Not to be confused with brown yeast breads like pumpernickel or those sweet loaves you get at Outback or Cheesecake Factory, this brown soda bread is a quick bread traditionally steamed in coffee cans. Since most of us don't buy coffee grounds in cans anymore, I wanted to create an updated version of old-fashioned Boston …
From theseasonedmom.com


BOSTON BROWN BREAD - A BAKER'S HOUSE
What ingredients are in traditional Boston Brown Bread? rye flour; wheat flour; cornmeal; molasses; baking soda; salt; milk; raisins (optional) Steamed Boston Brown Bread Recipe. For a rye bread to share today, I settled on this recipe for Boston Brown Bread from the Epicurious site. It’s a unique bread steamed in a tin can such as a coffee container.
From abakershouse.com


BOSTON BROWN BREAD - EPICURUS.COM RECIPES
Set saucepan on stove and add enough boiling water to reach about 3/4 of the way up the sides of the cans. Set on high heat and bring water to a boil. Reduce to low, cover, and steam bread for 2-1/2 hours. Using oven mitts, carefully remove cans, one by one from water, and place on work surface. Carefully remove foil and wax paper from hot cans.
From epicurus.com


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