Brown Bread In A Jar New England Today Recipes

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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.

SOURDOUGH NEW ENGLAND BROWN BREAD



Sourdough New England Brown Bread image

Add sourdough starter to a traditional brown bread recipe for a taste-bud exploding treat.

Provided by Renee Pottle

Categories     Breads

Time 1h20m

Yield 20 slices

Number Of Ingredients 9

1 cup whole wheat flour
1 cup yellow cornmeal
½ cup dark rye flour
2 tsp baking soda
1 tsp salt
1 cup raisins, optional (I used currants for this version)
¾ cup blackstrap molasses
1½ cups milk
1 cup rye sourdough starter

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.

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