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
Yield 1 loaf (12 slices).
Number Of Ingredients 13
- 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
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
Number Of Ingredients 14
- 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
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
Yield Makes 1 large or 2 small loaves
Number Of Ingredients 11
- 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
- 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.
STEAMED BROWN BREAD
- You will need 2 empty cans such as the ones in which fruit or tomato sauce come. Or you can use a mold.
- To prepare them, grease and flour generously.
- Combine dry ingredients in a medium bowl.
- Add buttermilk and molasses while mixing on low.
- Stir in raisins and mix only enough to distribute.
- Pour into prepared cans or mold. (Should be about 2/3 full).
- Cover with foil and secure with string.
- Place cans on a wire rack in the bottom of a large pot.
- Pour boiling water into the pot to reach about half way up the cans but not enough to float them.
- Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough.
- To remove breads from cans, the bottoms of the cans can be "opened" with a can opener and the breads can then be pushed out. They come out more easily when the bread is still warm.
STEAMED BROWN BREAD
New Englanders cherish old recipes, which have been passed down to them from generation to generation. For fun we dug up some old family recipe books and found a traditional recipe we thought Reminisce readers would enjoy. Nothing beats homemade brown bread accompanied by a pot of beans.
Provided by Taste of Home
Yield 2 servings.
Number Of Ingredients 7
- In a large bowl, combine the flour, oats, cornmeal, baking soda and salt. Combine buttermilk and molasses; stir into dry ingredients. Pour into two greased 10-oz. ramekins or custard cups; cover with foil., Place ramekins on a rack in a deep kettle; add 1 in. of hot water to kettle. Bring to a gentle boil; cover and steam for 35-45 minutes or until a toothpick inserted in the center comes out clean, adding more water as needed. , Remove ramekins from kettle; let stand for 5 minutes before removing bread from ramekins.
Nutrition Facts : Calories 716 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 2053mg sodium, Carbohydrate 153g carbohydrate (53g sugars, Fiber 7g fiber), Protein 18g protein.
STEAMED BROWN BREAD
- 1. grease four 16 ounces vegetable cans, 4.25 x 3", or 7 inch tube mold. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Fill cans about two thirds full. Cover tightly with aluminum foil.
- 2. Place cans on a rack in Dutch oven or steamer; pour boiling water into Dutch oven to level of rack. Cover Dutch oven. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about three hours. Add boiling water during steaming if needed. Immediately unmold bread. Makes four loaves.
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- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cornmeal, raisins, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk, molasses, butter, and rind. Add to dry ingredients; stir just until moistened. Divide batter evenly between 2 (8-inch) loaf pans coated with cooking spray. Tightly cover each pan with foil. Place pans in a 13 x 9–inch baking pan. Add boiling water to a depth of 1 inch. Cover larger pan with foil.
- Bake at 350° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. (Top of bread will feel slightly sticky.) Remove pans from water. Cool 10 minutes on a wire rack. Remove from pans; cool completely.
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- Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts.
- Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can, and let cool completely on wire rack.
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- Remove the paper wrapper from 2 empty, BPA-free 28-ounce cans. Wash and dry them, then grease the bottom and sides with cooking spray. Line the bottom of each can with a round of parchment and press it to lay flat.
- Divide the batter between the 2 cans, tapping them on the counter to level out the batter. Cover the top of each can with foil, secured tightly around the sides.
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- Preheat oven to 325 degrees F. You'll need a tin can like a 1-pound coffee can or other similar vessel. Also you will need a deep pan suitable for baking into which you'll put the tin can while it bakes.
- Spray the tin can with baking spray. If your can is not made of metal cover the bottom half of it with aluminum foil.
- Gently whisk the rye flour, whole wheat flour, and cornmeal, as well as the baking soda and salt. Mix in the molasses and milk then add the raisins.
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- In a large bowl, sift together wheat flour, all-purpose flour, baking soda and salt. Gradually stir in the buttermilk and molasses, mixing just until combined (do not over-mix). Fold in raisins.
- Transfer batter to prepared pan, and cover it with buttered (or sprayed) aluminum foil, pressing the foil tight around the edges of the pan (so that the bread will steam a bit), but ballooning it in the center, so that the bread has room to expand without hitting the foil. Bake for 50 minutes. Remove the foil (the middle may be slightly sunken; that's OK), and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
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- Grease a 2-quart pudding mold. Bring a teakettle of water to a boil., Mix together the flours, baking powder, soda, salt and spices., In another bowl, beat together the yogurt, eggs, sugar and vegetable or fruit.
- Fill about two-thirds full. Place the lid on the pudding mold., Place the mold in a kettle or saucepan on top of something (a vegetable steamer or crinkled tin foil will do) to keep them off the bottom of the pan.
- The pan should be deep enough so its lid can cover the pudding mold., Fill the pan with boiling water two-thirds of the way up the mold., Cover, bring the water back to a boil and lower the heat to a simmer.
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- To make the bread: In a medium-size bowl, whisk together the pumpernickel flour, cornmeal, whole wheat flour, baking soda, salt, and currants or raisins., In a separate small bowl, beat together the buttermilk and molasses until smooth., Add the wet ingredients to the dry ingredients and mix until just combined; there's no need to beat the batter., Spoon the batter into your chosen pan, and cover the pan with buttered aluminum foil, fastening the foil tight to the edges of the pan (so the bread will steam a bit), but ballooning it in the center, so the bread has room to expand without hitting the foil., To bake in the oven: Bake the bread in the preheated oven for 1 hour. Remove the foil (the middle of the loaf may be slightly sunken; that's OK), and bake for an additional 10 minutes. The bread is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it., To steam the bread: Secure the foil cover with a rubber band. Place a steamer inser
- Fill the kettle with boiling water two-thirds of the way up the pan. Bring the water back to a boil, lower it to a simmer, then place the lid on the kettle. Steam for about 2 hours, adding water if necessary. The bread is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
- Remove the bread from the kettle or the oven, and let it cool in the pan for about 10 minutes before turning it out of the pan onto a rack to cool completely., Storage instructions: Store leftover bread, well wrapped, in the refrigerator for up to five days; freeze for longer storage.
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Top Asked Questions
What's the best way to make steamed brown bread?To prepare them, grease and flour generously. Combine dry ingredients in a medium bowl. Add buttermilk and molasses while mixing on low. Stir in raisins and mix only enough to distribute. Pour into prepared cans or mold. (Should be about 2/3 full). Cover with foil and secure with string. Place cans on a wire rack in the bottom of a large pot.
What is the recipe for Boston brown bread?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.
What kind of bread is steamed in a can?Small loaves of Boston Brown Bread steamed in a can. It was only a matter of time before I made another loaf. Fast forward to a few weeks ago, when I was at my local diner in Keene, New Hampshire. As I ate, I heard the gentleman at the next booth order a special off the menu — a plate of Boston Brown Bread, served with “beans and frankfurters.”
What kind of bread is steamed with molasses?Sure there’s the classic Maritime Brown Bread that’s steamed but I grew up on the sweet and chewy oatmeal brown bread richly flavoured with molasses. We’d eat it on Saturday night with baked beans, as would half of Atlantic Canada I suspect.