BROWN BREAD WITH RAISINS
Created in colonial times and also called Boston brown bread, this authentic dark bread is made with cornmeal and molasses. Originally, it called for rye meal, which was available at the time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.
- In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour batter into casserole.
- Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.
Nutrition Facts : ServingSize 1 Slice, TransFat 0 g
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!
RAISIN BROWN BREAD
This is a very old recipe my mother used to make. She said her mother made it for her when she was young and she doesn't know where my grandmother got it from. I thought it was cool to see my mom steam them in empty cans.
Provided by queenbeatrice
Categories Quick Breads
Time 1h5m
Yield 4 mini loaves, 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend together flour, baking soda and salt.
- Blend in whole wheat flour and raisins.
- Make a well in centre of dry ingredients.
- Add milk and molasses.
- Divide batter among 4 greased 20oz cans.
- Cover each with aluminum foil and tie in place.
- Steam for 1 hour.
- Serve warm or cold.
Nutrition Facts : Calories 431.5, Fat 3.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 734.6, Carbohydrate 93.9, Fiber 6.6, Sugar 38.3, Protein 10.8
MARGARET'S RAISIN BREAD
Provided by Trisha Yearwood
Time 1h10m
Yield 3 mini loaves
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Heavily grease and flour the insides of three empty 15-ounce cans. In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool. In a medium mixing bowl, sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil, and stir into the flour mixture. Stir in the cooled raisins and water. Divide the batter evenly among the 3 cans, filling about three-quarters of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for about 10 minutes and run a knife along the sides of the can to remove. If packing as gifts, just wrap in the can!
BROWN BREAD WITH RAISINS
Make and share this Brown Bread With Raisins recipe from Food.com.
Provided by Tuck Burnette
Categories Quick Breads
Time 1h5m
Yield 1 8x4 inch loaf, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and mix well.
- Spoon into a well-greased and lightly floured 8x4 inch loaf tin.
- Preheat oven to 350.
- Set bread aside for 30 minutes.
- Bake 45 minutes, or until done.
- Cool, and remove from tin, cooling completely.
Nutrition Facts : Calories 360.3, Fat 2, SaturatedFat 0.7, Cholesterol 3.3, Sodium 906.9, Carbohydrate 80.8, Fiber 5.5, Sugar 34, Protein 9.8
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
SWEET BREAD WITH RAISINS
Make and share this Sweet Bread With Raisins recipe from Food.com.
Provided by samtank
Categories Yeast Breads
Time 3h45m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- Soften yeast in 1/2 cup warm water (add a little sugar to the water). Combine milk, 1/2 cup butter, and sugar in a large mixing bowl and cool to lukewarm. Stir in eggs, vanilla, salt, and the yeast. Gradually add flour, beating well after each addition. Cover and let rise in a warm place until light and doubled in bulk, about 1-1 1/2 hours. Beat down and let rise again until doubled, about 45 minutes.
- Turn batter onto a floured board and knead with your hands. Drain water from raisins and knead them into the dough. If dough is too thin, add a bit more flour. Divide batter into 2 well-greased 9x5x3-inch pans. Let rise in a warm place until light, about 45 minutes.
- Bake in 350 oven for 25-30 minutes or until a deep golden brown. When done, remove from oven and while still warm, brush with melted butter. Bread should be very light and sweet.
BROWN BREAD
This is my mother-in-laws famous brown bread recipe. We find these rolls at every family gathering! I reach for this recipe over and over again when we are craving bread for it has so few ingredients and so easy to make. My kids make a meal out of it in the mornings especially when they get to slather their own homemade strawberry jam over the top! Makes 3 loaves or 48 rolls
Provided by smoke alarm jr
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 48 serving(s)
Number Of Ingredients 8
Steps:
- Mix the yeast, sugar, and 1/4 cup of warm water.
- Let sit for 5 minutes.
- (Yeast is good if it foams!) In large bowl combine water, salt, molasses, and Crisco.
- Stir until salt dissolves.
- Add the yeast mixture and stir well.
- Sift in 6 cups of flour and stir until mixed well.
- Keep adding flour until mixture becomes too hard to stir.
- Flop the dough onto a well floured surface and knead 6-8 minutes.
- Place dough in large greased bowl, cover, set in warm place and let raise until double in size.
- Punch dough down and with greased hands form into 3 loaves and place in greased loaf pans or form into approx.
- 48 rolls and place in greased pans.
- Preheat oven to 350.
- Let formed dough rise.
- Cook in preheated oven at 350 for 40-45 minutes.
- Let bread/rolls sit in pans for 5-10 minutes then finish cooling on wire racks.
- Brush butter over the tops and ENJOY!
OLD-FASHIONED BROWN BREAD
This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. -Patricia Donnelly, Kings Landing, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 170mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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