Boston Brown Bread Ii Recipes

AUTHENTIC BOSTON BROWN BREAD

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.

BOSTON BROWN BREAD III

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.

BOSTON BROWN BREAD

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.

BOSTON BROWN BREAD

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

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

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

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 II

Steps:

• In a large bowl, mix together sugar, raisins, baking soda, salt, margarine and boiling water. Cover and let stand overnight.
• The following day, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• Beat egg and flour into raisin mixture. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean.

BOSTON BROWN BREAD

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.