How to Make Boston Baked Beans | Allrecipes.com
See how to make old-fashioned Boston baked beans. These tasty beans are a great main course or side dish served with corn bread or biscuits. And best of all, the preparation is simple and straightforward.
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Recipe Boston Brown Bread
Recipe - Boston Brown Bread
INGREDIENTS:
●1 tablespoon unsalted butter for greasing
●1 1/2 cups brown-bread flour
●1 teaspoon baking soda
●1/2 teaspoon salt
●1/3 cup dark molasses
●1 cup milk
●1/2 cup dried currants or raisins
●A specialty of New England, brown-bread flour is a mixture of whole wheat, rye and cornmeal or johnnycake meal. It can be purchased already mixed or made by simply combining equal parts of wheat and rye flour and cornmeal.
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
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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Instant Pot Boston Brown Bread
For the complete recipe click here:
I am going to be totally honest with you. Not every food is better in the Instant Pot.
I know, not a surprise to some of you. But, it does sometimes seem like the endless pretty photos and recipes of food made in the IP means that everything cooks faster and better in the IP.
I have not found that to be true, especially for foods that we normally call ‘baked goods’. A baked good like brownies or quick breads ends up very dense and pudding-like when cooked in the high pressure wet environment of the Instant Pot. Now, my colleague Bill just came into my office and said, “Wow, I love that dessert you made!”. Yes, that Boston Brown Bread, studded with raisins, is more like a pudding or dessert than a loaf of bread. Served warm, or toasted, with some butter – yum. But it is NOT like a bread baked in the oven.
So, this recipe works especially well for anyone using their electric pressure cooker in their RV, or on their boat or out camping. If you have an oven, bake your bread in your oven. But, if you would like a delicious sweet bread with a dense consistency, this is a great recipe for you!
Let’s talk about pans. The traditional pan for this type of Boston Brown Bread used to be a tin coffee can. Do you have any idea how hard those are to find anymore? Most “cans” of coffee are not longer sturdy and durable. So, using a soup can, or a big can that used to be full of tomatoes – that kind of pan works best for this recipe. You can use any straight-sided object that is safe inside a pressure cooker. This recipe would be best with two or three soup or coconut milk type cans, or, a spring form pan that fits into your Instant Pot.
Once you select your pan, spray it very well with Pam or your spray oil of choice. This will help enormously on the other end, getting your bread OUT of the pan once cooked.
If you try this recipe, please leave us a comment about how it turned out for you – what pans you used, etc. We love feedback and take it all to heart!