Cooking with Annie: Episode 3 - Traditional Boston Brown Bread
This bread is a traditional brown bread and doesn't require yeast or eggs. I understand that some folks are having a hard time getting everything we might normally be able to find at the grocery store, yeast and eggs, to name just a few. I hope you love this recipe as much as we do!
How to Make Pub-Style Favorites like Steak and Ale Pie and Boston Brown Bread
Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making the ultimate Pub-Style Steak and Ale Pie at home. Then, equipment expert Adam Ried reveals his top pick for knife blocks. Finally, test cook Keith Dresser makes Bridget perfect Boston Brown Bread.
Get the recipe for Steak and Ale Pie:
Get the recipe for Boston Brown Bread:
Buy our winning knife block:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
How to Make Boston Brown Bread | Smart Cookie Recipes | Allrecipes.com
Bread steamed in cans? You bet. Try this traditional recipe for Boston Brown Bread! Get the recipe for Boston Brown Bread | Smart Cookie:
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Instagram
Pinterest
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!
BanDana Gramma Channel: Sharing my attempts to grow and preserve lots of food in my small suburban yard, as well as needlework crafts, crocheting, cooking, baking, faith, family and fun! My garden includes vegetables, berries and a dozen dwarf fruit trees, some espaliered into a living pickable fence! You can sort through my videos by category by clicking the PLAYLISTS tab at top.
To be notified when I put up a LIVESTREAM or new video, hit that SUBSCRIBE button and click the bell/notification box. There is NO COST to subscribe.
To encourage me and help promote my channel, please leave a comment, share video with friends, and click the thumbs up!
Growing your faith? Be sure to check out the series, MY FAITH JOURNEY, parts 1-8, especially if you are looking for help healing relationships within a marriage or with loved ones.
Contact me if you have a product on which you would like me to give my absolutely honest product review, good, bad, or meh!
CONTACT INFORMATION:
EMAIL: BandannaGramma@gmail.com (please note two n's in bandanna, but only here)
US MAIL: P.O. Box 622, 1332 Cape St Claire Rd, Annapolis, MD 21409 (I love receiving encouraging cards and letters in snail mail!)
FACEBOOK: Susie Ban Dana
TWITTER: BandanaGramma
LIVING ON A DIME/DINING ON A DIME COOKBOOK:
#BostonBrownBread
#howtomake
#bakedincans
#Colonialcooking
#1800srecipes
Email: Bandannagramma@gmail.com (please note double n's)
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