Boston Brown Bread Recipes

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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

Bread in a can? That's right! Along with Boston baked beans, one of New England's greatest manufacturing feats has been this hearty brown bread, steamed right in the can. Serve this easy homemade version with cream cheese or salted butter. Toast if desired.

Provided by Smart Cookie

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

2 (15-ounce) cans
cooking spray
⅓ cup all-purpose flour
⅓ cup rye flour
⅓ cup fine yellow cornmeal
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup buttermilk
⅓ cup molasses
1 egg
2 tablespoons light brown sugar
½ cup dried currants
kitchen twine

Steps:

  • Clean two 15-ounce cans thoroughly and remove any labels. Spray the insides with cooking spray. Put a kettle on to boil.
  • Whisk all-purpose flour, rye, cornmeal, baking soda, baking powder, and salt together in a large bowl. Mix buttermilk, molasses, egg, and brown sugar together in a separate bowl. Combine molasses mixture with the flour mixture and stir in currants.
  • Divide the batter between the prepared cans. Cover the tops with foil lightly sprayed with cooking spray; secure with twine.
  • Place the cans on a rack inside of a large stockpot and pour the boiling water into the pot until it comes halfway up the cans. Bring to a simmer over medium heat. Place a lid on top of the pot and reduce heat to low. Continue simmering until a skewer inserted into the bread comes out with minimal moist crumbs, 35 to 40 minutes.
  • Remove the cans from the pot using tongs, remove the foil tops, and cool on a wire rack for 15 minutes. Turn cans upside down and gently shake to loosen the bread. Return to wire rack to cool completely.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 45 g, Cholesterol 32.6 mg, Fat 1.6 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 422.3 mg, Sugar 24.8 g

BOSTON BROWN BREAD



Boston Brown Bread image

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

Nonstick cooking spray
1/2 cup plus 3 tablespoons/70 grams white rye flour
1 cup plus 2 tablespoons/140 grams stone-ground whole wheat flour
1/2 cup plus 3 tablespoons/70 grams dark rye flour
1 cup/142 grams fine-ground cornmeal
1 cup/198 grams lightly packed dark brown sugar
1/2 teaspoon/3 grams baking powder
2 teaspoons/11 grams baking soda
1/2 teaspoon/3 grams kosher salt
1 tablespoon/16 grams doenjang (Korean soybean paste)
2 cups/480 milliliters buttermilk
1/2 cup/120 milliliters egg whites (from 4 to 5 large eggs)
3/4 cup (scant)/169 milliliters blackstrap molasses

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.

BOSTON BROWN BREAD III



Boston Brown Bread III image

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

2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
⅔ cup firmly packed brown sugar
¼ cup molasses
2 cups buttermilk

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

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.

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



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 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.

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2020-11-17  · Boston Brown Bread, AKA New England Brown Bread, is traditionally cooked in a can and comes out round, but this recipe uses a regular loaf pan.It’s packed with hearty, nutritious ingredients, with 100% whole grains and no refined sugar.It steams as it bakes, resulting in a super moist, soft bread…
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HEARTY BOSTON BROWN BREAD RECIPE: HOW TO MAKE IT | TASTE ...
This bread is one of my favorites, and I'm sure it will become one of yours, as well. The loaf's dense, chewy texture and slight sweetness from the molasses make slices of it irresistible.
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Top Asked Questions

What's the best way to make Boston brown bread?
Spray the insides with cooking spray. Put a kettle on to boil. Whisk all-purpose flour, rye, cornmeal, baking soda, baking powder, and salt together in a large bowl. Mix buttermilk, molasses, egg, and brown sugar together in a separate bowl. Combine molasses mixture with the flour mixture and stir in currants.
Can you make Boston brown bread in Instant Pot?
This Boston Brown Bread Recipe makes a New England classic in a fraction of the time! This deliciously sweet and dense bread paired with a side of baked beans makes for the perfect comfort dish--and all made in your Instant Pot.
Why do you add molasses to Boston brown bread?
Molasses adds to the darkness and amps up the flavor, the buttermilk keeps things light and moist, and prevents the bread from becoming too heavy or dense. Finally, we mix in some (plumped up, rehydrated) raisins for that added pop of sweetness.
When did Boston brown bread become a staple?
Boston Brown Bread has been a staple in New England since Colonial America, however for some that grew up in the Northern States, it's more than just a silly item you run into at the grocery store; it's a nostalgic childhood treat. The link to this photo or video may be broken, or the post may have been removed.

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