How To make Boston Brown Bread (Crockpot)
Ingredients
1/2
cup
whole wheat flour
1/4
cup
flour, all-purpose
1/4
cup
yellow cornmeal
1/2
teaspoon
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
salt
1
each
egg, beaten
1/4
cup
molasses
2
tablespoon
sugar
2
teaspoon
cooking oil
3/4
cup
buttermilk
2
tablespoon
raisins
Directions:
Stir together flours, cornmeal, baking powder, soda, and salt. Combine egg, molasses, sugar and oil. Add flour mixture to molasses mixture alternately with buttermilk; beat well. Stir in raisins. Turn batter into two well greased 16 ounce vegetable cans. Cover cans tightly with foil. Place cans in crockery cooker. Cover and cook on high heat setting for 3 hours.
Remove cans from cooker. Cool 10 minutes in cans. Serve warm.
Makes 2 loaves.
How To make Boston Brown Bread (Crockpot)'s Videos
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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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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Boston Brown Bread Recipe
Boston Brown Bread Recipe
Boston Baked Beans with Franks and Brown Bread
Welcome to New England, the home of our world famous Boston baked beans. Many families here still follow a long tradition from the days of the Pilgrims, of enjoying a Saturday evening supper of Boston baked beans, along with franks and steamed brown bread. This is a supper that simply can't be beat, especially if you make the baked beans from scratch. The beans slow cook in molasses all day, and when they're ready, they have a flavor that is unsurpassable. But while Boston baked beans are famous worldwide, you may not have heard of our Boston brown bread. This is a molasses bread that isn't baked in an oven, but rather it's steamed like an old fashioned British pudding. Once you've had this classic New England dish of franks, baked beans and brown bread, you may never be satisfied with those canned baked beans ever again!
These beans were prepared in a cast iron dutch oven, because the first New England beanpots were made from cast iron. The brown bread and franks were prepared in a Lodge Cast Iron Blacklock series 10 inch skillet. The recipes for these dishes can be seen on my Web site, Cast Iron Chaos, at:
A video especially about Boston brown bread will be coming later this week!
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Boston Brown Bread
This is a delicious old time bread originating, I assume, in Boston. This makes a nice sweet bread as a dessert or an anytime snack. Served with butter or cream cheese, but I am partial to the butter.
Boston Brown Bread
2 eggs
2 c brown sugar
1 c molasses
1 qt buttermilk
2 cups AP flour
2 t salt
2 t baking soda
1 c raisins
1 c walnuts, chopped
In a mixing bowl, beat eggs and brown sugar. Add molasses and buttermilk and mix well. Combine the flour, sat and soda; then stir into wet ingredients until moistened, do not over mix. Fold in raisins and walnuts. Pour into 2 greased loaf pans and bake at 325 degrees about 80-85 minutes or until passes tooth pick test. Cool for 10 minutes before removing from pans to cool on a rack.
Alternately, you may use 6 or 7 28 oz cans with one end intact, washed, dried and a wax paper disk cut to fit the bottom of can. You may need to adjust cooking time to start testing at around 70-75 minutes.