How to Make: Old-Fashioned Boston Brown Bread
How to Make: Old-Fashioned Boston Brown Bread
Get the recipe here:
So let’s get into what makes this bread special, shall we? Do get that nice, deep color (and flavor!) we use a mix of whole wheat and all-purpose flour. Other recipes incorporate rye flour, but we decided to keep ours simple. To the flour we also add molasses and buttermilk. 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.
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DELICIOUS BOSTON BROWN BREAD STEAMED IN COFFEE CANS! No Yeast Needed, with or without raisins
RECIPE, CONTACT INFORMATION, LINKS, AND INFO BELOW:
Please join me in my kitchen as I make delicious Boston Brown Bread with raisins in cans! This is a favorite of ours!
RECIPE
Preheat oven to 325 degrees
have 2 buttered/greased 16 oz Non BPA cans ready
roasting pan with rack
boil 8 quarts of water on stovetop
Bowl 1 Mix dry ingredients.
1 cup all purpose flour, 1 cup rye flour, 1 cup corn meal, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder, 1 tsp allspice
Add 1 cup raisins, toss to coat
BOWL 2, mix wet ingredients:
2 cups buttermilk (or 2 cups milk with 2 tbsp vinegar); 1 cup molasses, 2 tsp vanilla
Mix dry and wet together into one bowl
Fill buttered cans 2/3 full, cover tightly with foil. Place baking pan with rack in preheated oven. Place filled jars in pan. Pour boiling water into pain to cover bottom 1/3 of jars.
Bake/steam 2-1/4 hours. Check with toothpick to see if they are done, slightly pulled away from sides and no batter on toothpick.
Run butterknife around inside edge of can to release bread. Slice and enjoy! Especially good with Boston Baked Beans!
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Mum’s Traditional Irish Soda Bread Recipe (Brown Bread) for St. Patrick's Day
My Mum’s Traditional Irish Soda Bread is full of warmth and flavor and is a simple quick bread that is a must for your upcoming St. Patrick's Day, but also perfect for any time of the year!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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BOSTON BROWN BREAD - steamed bread - boiled bread - YANKEE BROWN BREAD - from scratch step by step
this is a dense hearty bread that's more like a cake but it is not sweet - traditionally it is covered with beans and hot dogs for breakfast - Boston Brown Bread can be enjoyed hot or cold - try it with butter and jelly - try it plain - try it toasted - I like it warm with butter as a snack
BOSTON BROWN BREAD - steamed bread - boiled bread - YANKEE BROWN BREAD - step by step
some people add raisins - some people add nuts - about 1/3 cup of each - this is your choice
grease loaf pans or coffee cans with butter
1/2 cup (heaping) all-purpose flour
1/2 cup (heaping) rye flour
1/2 cup (heaping) finely ground corn meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 cup molasses
1 cup buttermilk
1 teaspoon vanilla extract
adjust your cooking time to the size/number of cans or pans you are using - two hours is a good place to start but yours may take more or less
if using the oven to bake your Boston Brown Bread preheat your oven to 325F
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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