New England Brown Bread Food

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.

NEW ENGLAND BROWN BREAD

Steps:

• Place 1 cup plus 1 tablespoon water, molasses, oil, sugar, salt, 1 cup oats, bread flour, and yeast in a bread machine in the order listed. Run "Dough" cycle.
• Remove dough from the bread machine. Shape into a round loaf, tucking ends in underneath. Transfer to a baking sheet and cover loosely with lightly oiled plastic wrap. Let rise until puffy, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Uncover dough and sprinkle 1 tablespoon oats on top.
• Bake in the preheated oven until golden brown, about 40 minutes.

BOSTON BROWN BREAD

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.

SOURDOUGH NEW ENGLAND BROWN BREAD

Steps:

• In a large bowl, combine all dry ingredients.
• In a smaller bowl, mix together the molasses, milk, and sourdough starter
• Pour the liquid mixture into the dry ingredients. Stir to mix well.
• Grease the inside of 4 wide-mouth pint canning jars with butter.
• Divide the dough among the jars.
• Cover each jar with aluminum foil.
• Place jars in a canning basket. Lower basket into a water bath canner with boiling water. The water should be about ⅔ of the way up the jars.
• Reduce heat and steam bread for 1 - 1½ hours or until done. Check occasionally to make sure the canner doesn't boil dry.
• Remove from canner. Let cool slightly. Remove bread from the jars. You may need to run a butter knife down the side of the jar to gently dislodge the bread.
• Cool on a cooling rack.
• Sliced bread can be steamed to re-heat.
• Optional Steaming Directions:
• Use a large pot instead of the water bath steamer. Place something on the bottom of the pot to keep the jars off of the bottom, canning lids or crinkled aluminum foil or a steamer basket would work. Instead of canning jars use 4 clean, 15 oz cans.
• Optional Baking Directions:
• Spoon batter into a greased bread loaf pan. Bake at 325 degrees for one hour.