2 c Buttermilk* 1 c All-purpose flour 1 c Cornmeal 3/4 c Molasses 1 c Whole wheat flour 2 ts Baking soda 1 c Raisins * (or 2 C milk and 1 T lemon juice) Beat all ingredients in large mixing bowl for 2 minutes on medium speed. Pour into greased angel food pan. (I use a Bundt pan.) Bake in 325 F oven for 1 hour. ENJOY!! FROM: BETSY JONES (BXNJ15B) Reformatted by Elaine Radis
How To make Boston Baked Brown Bread's Videos
Home Made Boston brown bread
Makes 3 (16 oz) cans filled 2/3 full before baking
3 cups all purpose flour 2 cups buttermilk, or whole milk 2/3 cup molasses 2 tsp-baking soda 1 tsp-salt 1 cup raisins (or cranberries)
Before adding raisins, mix wet and dry ingredients separately first then mix wet and dry together Now put in raisins
Fill cans 2/3 full-they will rise and overflow if you fill them too high cover with foil and wire tie or use rubber bands to hold the foil
Pre-fill a large pot with water and place cans in the pot to check if the water goes up 3/4 to the top of the cans.
Take the cans out and then turn on the heat until the water starts to boil
Carefully place the cans in the boiling water and cover. Let boil for 2 hours.
After 2 hours check the bread by poking a toothpick or skewer into the bread to make sure it is done. If there is no batter stuck to the toothpick, then it is done.
Take cans out and allow to cool before eating. It is traditionally eaten (I am told) with baked beans.
I like it with lots of butter and jelly. You can also toast it later an
Boston Brown Bread
Boston Brown Bread, a very old fashioned and traditional 'quickbread' from the USA. Molasses is the star of the show in this bread(black treacle can be used instead). The use of rye flour and cornmeal together with wholemeal(wholewheat) flour makes this a dense loaf. With the savoury flavour of the molasses it is perfect served, with butter spread on a slice. Cheese goes well with it too. Some raisins can also be added, as I did. to give a little fruity sweetness too. This recipe will make a loaf for a 1lb loaf pan. For a 2lb pan just double the recipe. Traditionally this would be made in a 1lb coffee can and would be a cylindrical loaf. If you wish you can use a 28oz/800 gram can that is food safe, but a loaf pan works great.
Chapters/Time Codes: 0:00 Introduction 2:24 Ingredients 4:56 Mix the dry ingredients 5:37 Mix the wet ingredients 7:30 Add wet to dry 8:40 Fill the loaf pan 10:40 Steam the bread 12:40 Taste Test
Recipe:
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Boston Brown Bread Recipe
Boston Brown Bread Recipe
MAKING BOSTON BROWN BREAD WITH RAISINS
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Boston Brown Bread
1 c. all purpose flour 1 c. rye flour 1 c. corn meal (finely ground) 1 tsp salt 1 tsp allspice 1 tsp baking powder 1 tsp baking soda 2 tsp vanilla 2 c. buttermilk (to make your own buttermilk: use ratio of 1 tbsp vinegar to 1 c. milk) 1 c. raisins 1 c. molassas
This recipe will fill two 1lb metal coffee cans. Choose cans with no BPA in them!!! Butter inside of cans.
Preheat oven to 325 degrees. Boil large pot of water to fill roasting pan (with a rack) for steaming bread. Water should go up to 1/3 height of cans, when cans are set in the roasting pan.
Mix dry ingredients. Add wet ingredients. Fill cans to the same height (can use a funnel to make it easier). Cover top of cans securely with aluminum foil. Place cans in roasting pan, and put in oven. Add boiling water to roasting pan, up to 1/3 of height of cans.
Steam for 2 1/2 hours.
Please be careful when taking bread out of cans.
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 Brown Bread
Keith shows Bridget how to make a classic, hearty loaf of Boston Brown Bread.
Get the recipe for Boston Brown Bread:
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