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
MAKING BOSTON BROWN BREAD WITH RAISINS
I created this video with the YouTube Video Editor (
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.
Boston Brown Bread | Cooking with Grandma's Recipes | Old Time Recipes
#bostonbrownbread #grandmasrecipes #bakingbread
Boston Brown Bread | Cooking with Grandma's Recipes | Old Time Recipes
Hey everyone! Our first episode! Thank you for watching and tuning in every Monday where we use a different recipe every week from my grandma's old Cookbook. This week is Boston Brown Bread and we attempt to make this very old recipe. It was actually fun to do and it was more like a science experiment than a cooking recipe. However, we had a blast making Boston Brown Bread and it was actually very good.
Ingredients:
1 cup yellow corn meal
1 cup whole wheat flour
1 cup all-purpose flour
1 and 1/2 teaspoon salt
1/2 cup sugar
1 teaspoon baking soda
2/3 cup molasses
1 and 1/2 cup buttermilk
Other items:
Aluminum foil
Tin cans (large or small) for example coffee cans or vegetable cans
A large pot to steam the Bread in ( I used a large stock pot)
Whisk
Spatula
Rubber bands or string
Mix all dry ingredients
Mix wet ingredients
Mix wet ingredients with dry ingredients well (add nuts, raisins, or dates if desired)
Pour mix into can or cans
Fill water half way to 2/3rds up the cans in the pot
Bring to rapid boil
Simmer for 2 hours
Check with toothpick
Put back in if needed
Serve with bake beans
Eat plain, with butter, or like my Grandma, with cheez whiz and green olives
Enjoy!
Boston Baked Beans-Slowcooker. The best slowcooker Boston Baked Beans, New England Style Breakfast
This is a no hassle easy tutorial on how to make slowcooker Boston Baked Beans. Set this and forget this. Anyone can make these and you don't even need a bean pot. Special shout out to USS Constitution.
Brown Bread In A Can Recipe
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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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