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!
EASY BROWN BREAD RECIPE
An Easy Brown Bread Recipe with step by step instructions. Using fresh yeast and a mix of wholemeal and plain flours. An ideal recipe for the beginner or when you want something simple and easy to make.
Provided by Lynn Hill
Categories Bread
Time 3h20m
Number Of Ingredients 7
Steps:
- Grease a 2lb loaf tin and lightly dust it with flour. Shaking off any excess flour. Leave to one side.
- Add the tepid water into a large jug. Add the fresh yeast. Give it a gentle mix.
- Place the flour into a large mixing bowl. Add the salt, sugar, and cubed butter.
- Using your finger tips, rub in the butter until the mixture looks like fine breadcrumbs.
- Make a well in the centre and add the yeast liquid. Bring everything together until a rough dough is formed. Ensure there are no clumps of flour left to mix. Do not be tempted to add more water. This is a slightly sticky dough.
- The dough will look a little rough. But don't worry about that at this time.
- Cover the bowl with a pan lid or cling film. Leave in a warm place for 30 mins to allow the dough to develop a little.
- Knead the dough on a lightly floured service until you have a nice smooth finish. This can take about 5 mins.
- Place the dough back in the bowl. Cover again and leave in a warm place until doubled in size. This may take about an hour or so. It will take longer to rise if your kitchen is a little cooler.
- Tip the dough onto a lightly floured surface. Very gently fold over the edges of the dough to a size that will fit your prepared loaf tin. Taking care NOT to knock out any air from the dough.
- Carefully place the dough into the loaf tin. Dust with flour and lightly cover with a clean cloth or cling film.
- Leave to rise in a warm place until the dough has doubled in size. This may take about an hour or so depending on how warm your kitchen is.
- About 20 mins before your loaf is ready to bake. Turn the oven on and preheat to 200 deg c.
- It's crucial that your oven comes up to temperature before you bake. It can make the difference between success and failure. Investing in an oven thermometer will be one of the best things you can do.
- Before you place the bread in the oven to bake, use a serrated knife and carefully cut slashes in the top of the dough. Taking care not to cut too deep.
- Bake for 40 mins or until baked. The crust should have a deep golden colour. For a dark brown loaf leave to bake a little longer.
Nutrition Facts : Calories 153 kcal, Carbohydrate 29 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 284 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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.
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.
BROWN BREAD
Provided by Ree Drummond : Food Network
Time 4h
Yield 2 country loaves
Number Of Ingredients 10
Steps:
- Mix together the warm coffee and brown sugar in a small pitcher. Mix in the yeast and set aside for a couple minutes to bloom.
- In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough attachment, mix on medium until a ball begins to form, about 2 minutes. Reduce the speed to low and knead for an additional 6 minutes.
- Grease a large bowl with olive oil; put the dough in it and cover with plastic wrap. Place in a warm spot in the kitchen and let rise until doubled in size, about 2 hours.
- Divide the dough in half, form into 2 tight balls and put on a baking sheet. Drizzle the tops with olive oil and cover very loosely with plastic wrap. Allow to rise again for 45 minutes to 1 hour.
- Preheat the oven to 375 degrees F.
- When the dough is ready, remove the plastic wrap. With a serrated knife, cut an X in the top of each round. Carefully transfer the dough to two 10-inch cast-iron skillets. Place both skillets on the center rack of the oven and bake until the crusts are browned and the centers are set, about 30 minutes. Transfer to a cooling rack and allow to cool for at least 15 minutes before slicing.
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.
IRISH BROWN BREAD
This is a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely different taste and texture. We LOVE this recipe!
Provided by Julie Taylor
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly grease a baking sheet.
- Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.
- Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.
- Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.
- Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
- Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.
- Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool. Bread can be served warm or cold.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 28.1 g, Cholesterol 4.4 mg, Fat 2.1 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 266.9 mg, Sugar 4.6 g
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.
BOSTON BROWN BREAD
Bread that slides out of a can? It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans. "I had this growing up," said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink. Her version, commissioned by the chef Matt Jennings, dials down the cloying sweetness and amps up the flavor with a totally different manifestation of beans: doenjang, the funky Korean paste made from fermented soybeans.
Provided by Jeff Gordinier
Categories breads, side dish
Time 2h20m
Yield 2 coffee-can-size loaves, or 1 standard loaf
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and generously coat the insides of 2 10-ounce coffee cans or a 9-by-5-inch loaf pan with cooking spray. Place the white rye flour in a large skillet over medium heat and toast, whisking constantly, for 7 minutes. The flour will darken slightly and smell nutty.
- Whisk the flours, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the doenjang and buttermilk until combined; set aside. With an electric mixer, whip the egg whites with 1 tablespoon of the molasses until stiff, silky peaks form, about 5 minutes. Whisk the remaining molasses into the buttermilk mixture. Gradually stir the buttermilk mixture into the dry ingredients until combined. Fold in the whipped egg whites in 2 additions.
- Pour batter into the prepared cans or loaf pan. Coat pieces of foil with cooking spray, then cover the tops of the cans or pan securely. Set the cans or pan in a baking dish and add enough hot water to come about 1/4 inch up the side. Transfer to oven and bake until the top springs back when lightly touched, about 1 hour 40 minutes for the cans, or 2 hours for the loaf pan. Let cool 20 minutes on a wire rack, then invert and remove the bread to a cutting board. Let cool completely before slicing.
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
BROWN LOAF
Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations
Provided by Angela Nilsen
Categories Afternoon tea, Breakfast
Time 3h
Yield Makes 1
Number Of Ingredients 6
Steps:
- Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
- Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.
Nutrition Facts : Calories 91 calories, Fat 1 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium
BAKED BROWN BREAD
One of the best bread recipes in Grandma's Recipe Box. Grandma would have this bread in the oven before my sister and I got up. We'd wake to the smell of it baking. Breakfast would include thick, warm slices spread with apple butter. My sister still craves this bread.
Provided by Recipewrestler
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Sift flour, soda, salt and sugar together.
- Add graham flour and mix well.
- Add raisins and stir.
- In separate bowl, combine beaten eggs, milk, melted shortening and molasses.
- Turn liquids into dry ingredients.
- Stir vigorously until all flour is dampened.
- Pour batter into 14x9x2" greased bread pan.
- Bake at 350 degrees for 35 to 40 minutes.
Nutrition Facts : Calories 3712.2, Fat 100.4, SaturatedFat 30.3, Cholesterol 471.8, Sodium 7061.9, Carbohydrate 651.8, Fiber 34.8, Sugar 307, Protein 79.5
BOSTON BROWN BREAD III
Absolutely fabulous, tastes just like the brown bread I had on my trip to Boston!
Provided by PARADIGMGIRL
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
- Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 41.5 g, Cholesterol 1.6 mg, Fat 0.8 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 0.3 g, Sodium 453.6 mg, Sugar 17.7 g
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
More about "baked brown bread recipes"
BROWN BREAD RECIPE | HOW TO MAKE BREAD | WHOLE WHEAT …
From food.ndtv.com
5/5 (1)Category MainServings 4Total Time 1 hr 10 mins
GRANDMAS BROWN BREAD GRAHAM BREAD RECIPES
From recipes.servegame.org
HOW TO MAKE TRADITIONAL BOSTON BROWN BREAD IN A CAN
From wideopeneats.com
BROWN BREAD (VEGAN) - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
BROWN BREAD | BAKE SOME BREAD
From bakesomebread.com
QUICK BROWN BREAD - THE ENGLISH KITCHEN
From theenglishkitchen.co
ICELANDIC BROWN BREAD RECIPE - FROM BAKE.EAT.REPEAT.
From bake-eat-repeat.com
THE EASIEST LOAF OF BREAD YOU'LL EVER BAKE | KING ARTHUR BAKING
From kingarthurbaking.com
BOSTON BAKED BROWN BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BROWN BREAD RECIPE (QUICK BREAD VERSION) | KITCHN
From thekitchn.com
[BEGINNER RECIPE] OATMEAL MOLASSES BREAD - CROSBY'S MOLASSES
From crosbys.com
SARAH'S MOLASSES BROWN BREAD [TRADITIONAL RECIPE]
From crosbys.com
THE EASIEST BROWN BREAD IN A CAN RECIPE - NEW ENGLAND TODAY
From newengland.com
BOSTON BROWN BREAD STEAMED IN A CAN | MINI LOAVES
From newengland.com
BAKED BOSTON BROWN BREAD - ANDREA MEYERS
From andreasrecipes.com
VERY BASIC BREAD STEP-BY-STEP RECIPE | ALTON BROWN
From altonbrown.com
5-MINUTE AUTHENTIC IRISH BROWN BREAD RECIPE | BIGGER BOLDER BAKING
From biggerbolderbaking.com
EASY BOSTON BROWN BREAD RECIPE - SERIOUS EATS
From seriouseats.com
BOSTON BROWN BREAD | A BAKER'S HOUSE
From abakershouse.com
OLD-FASHIONED BOSTON BROWN BREAD - THE SEASONED MOM
From theseasonedmom.com
BOSTON BROWN BREAD - COPYKAT RECIPES
From copykat.com
BAKING BROWN BREAD IN TIN CANS - THE MAKE YOUR OWN ZONE
From themakeyourownzone.com
BOSTON BROWN BREAD (NEW ENGLAND BROWN BREAD) - BOWL ... - BOWL …
From bowlofdelicious.com
BROWN BREAD - RECIPES - SNOWFLAKE
From snowflake.co.za
BOSTON BAKED BEANS & BROWN BREAD – LOST RECIPES FOUND
From lostrecipesfound.com
MALTED BROWN BREAD | BAKING MAD
From bakingmad.com
BROWN BREAD - I LOVE 2 BAKE - YEAST BAKING RECIPES
From ilove2bake.co.za
BROWN SUGAR BREAD | EASY NO YEAST BREAD RECIPE
From julieblanner.com
BOSTON BROWN BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
BROWN EYED BAKER WHITE BREAD BEST RECIPES
From findrecipes.info
BROWN BREAD IN A CAN IS SO WICKED GOOD | MYRECIPES
From myrecipes.com
HOMEMADE IRISH BROWN BREAD RECIPE - HUNGRY ENOUGH TO EAT SIX
From hungryenoughtoeatsix.com
BREAD RECIPES - BROWN EYED BAKER
From browneyedbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love