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)
AUTHENTIC BOSTON BROWN BREAD STEAMED IN COFFEE CANS! LIVE!
RECIPE, CONTACT INFO, LINKS AND DESCRIPTION BELOW:
RECIPE:
Preheat oven to 325F (not 350)
Butter/grease 2-3 non BPA cans
Boil 8-12 cups of water on stove
roasting pan with rack
aluminum foil
BOWL 1, mix together dry ingredients:
1 cup AP flour, 1 cup rye flour, 1 cup finely ground corn meal
1 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 1 tsp allspice
After mixing above, add 1 cup raisin, toss to coat
BOWL 2: Mix together wet ingredients
2 cups of buttermilk (or 2 cups milk, 2 TBSP vinegar)
1 cup molasses
2 tsp vanilla
Combine wet and dry together in one bowl, mix until blended
Fill buttered cans 2/3 full, cover tightly with foil
Set cans on rack in roasting pan
Put roasting pan in oven
Fill pan with hot water until water covers bottom 1/3 of cans
Bake/steam for 1 hour and 15 minutes, check with toothpick. Sides should be pulling away from can.Cool 10 minutes on rack. Run butter knife around edge of can to loosen. Slide bread out. Enjoy!
We serve ours with butter and marmalade for breakfast, with baked beans for supper.
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
Affiliated link to order LIVING/DINING ON A DIME COOKBOOK:
LINK TO ZAYCON FRESH MEAT DELIVERY (DISCOUNT!)
Thanks so much for visiting!
#bostonbrownbread #bostonbakedbeans #vintagekitchen
Steamed Molasses Brown Bread
This is a quick and easy bread to make that requires no yeast and has very little fat. It's wonderful with butter and cream cheese. Enjoy it for breakfast, take it for lunch or enjoy it with dinner.
Recipe:
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 Boston Baked Beans ~ A New England Saturday Tradition!
Let this native New Englander show you how simple it is to make real Boston Baked Beans, just as they have been made since Colonial days, and I'll even show you a couple of favorite New England variations.
RECIPE:
Boston Baked Beans
1 lb. dried Navy, Soldier, Pea, or other favorite beans.
6 Tbs. brown sugar, packed
1/2 cup Grandma's dark molasses
2 tsp. dry Coleman's mustard
1 tsp. salt
1 medium onion, chopped coarsely
4-6 oz. fat salt pork belly, scored crosswise to rind in 1/2 inch squares. Do not cut through rind. Hint: pork cuts easier if frozen.
DIRECTIONS:
Pick over beans for defects or stones, wash, and soak overnight in 1-1/2 gallons water.
In morning, parboil about 25 minutes. Skins will crack open when blown upon. Do not add any salt.
Remove beans with slotted spoon to crock, but reserve the liquid, which will be needed throughout cooking for replenishment.
Add remaining ingredients and stir in enough of the reserved liquid generously to completely cover. Place pork on top of beans with the cut pork belly side down, with rind facing up.
Cover with crockery lid or cover loosely with foil. Do not seal tightly.
Check at least every 90 minutes and don't allow beans to dry out. Replenish with reserved parboil water as needed during cooking to maintain liquid.
Bake at 275° F for six hours, or until tender.
NOTE: Kidney, yellow-eye and certain others require longer cooking times at increased temperature of 300°.
How to Make Molasses Brown Bread Recipe
An excellent easy bread to make (1 rise) which pairs well with baked beans, fish dishes, jams and cheeses.
You will need:1 cup warm water,1 tsp. sugar, 1 Tbsp. yeast, 3/4 cup sweet molasses, * 1 cup rolled oats, 2 Tbsp. butter, 2 tsp. salt, 1 cup boiling water, 1 cup cold water, ** 2 cups whole wheat flour
4 1/2 cups all-purpose flour.
* not instant rolled oats
**if you do not have whole wheat you can replace with all purpose.