How To make Boston Brown Bread Crockpot

Forgotten Food- Boston brown bread in a can in a Slow Cooker Instant pot

How to make steamed Boston Brown bread in a can in a crockpot or slow cooker or instant pot.

I had not had any B and M canned brown bread since I was a child. I did not know if it was even made anymore. I found a recipe online and made some bread in a can. It is a very simple recipe.
The first batch I made I let cook on high for 3 hours and then put it on low and went to bed to see what happened. The next morning the bread was firm and had a slight tinny taste. The foil on top f the bread was sticking to the bread and was corroded. I ate only from the bottom. The aftertaste was pleasant, sort of a bitter taste like coffee has.
I made another batch and left out the raisins and added d teaspoon of powdered ginger and only cooked it on high for 3 hours. I also lined the can with parchment paper.
This batch tasted better and I did not notice the absence of the raisins.
The bread is excellent toasted and the addition of butter or cream cheese would only make it better. The bread is not the best I have eaten but it is good, and what is more, it has a very unique taste and texture, unlike other bread. It is worth making if only for that.

This is the recipe I used. I cut it in half and substituted oats for the rye flour and milk for the buttermilk.
In the future, I am going to continue to add ginger powder and leave out the raisins as I thought it improved the flavor.
RECIPE
1 cup flour
1 cup rye flour
1 cup of corn meal
2/3 cup buttermilk
1 1/2 teaspoon of salt
2 tsp of baking powder
1/2 cup of molasses
1 cup raisins
add 2 cups of very hot water to Crockpot
Cook on high for 3 hours.
I used an old vintage crockpot.


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Boston Brown Bread

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.

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.

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°.

Ghosts in the Kitchen: Boston Baked Beans and Brown Bread . . . 2.0!

Ursula cooks Boston Baked Beans with a little sumpin' extra.... plus Boston Brown Bread!