How To make Steamed Brown Bread

Do not eat any bread! Try this easy and quick sweet potato recipe!

TITLE:

Do not eat any bread! Try this easy and quick sweet potato recipe!


INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut

भाप में बनी एकदम सॉफ्ट ब्राउन ब्रेड । Steamed Brown Bread Recipe | Simple Wheat Brown loaf

Steamed bread, Wheat Brown Bread Recipe, Bread Recipe, quick brown bread recipe, homemade bread,
#BrownBread #SteamedBread #BrownLoaf
आवश्यक सामग्री
गेंहू का आटा- 1 कप 150 ग्राम
मैदा- 1 कप 150 ग्राम
तेल- 2 छोटी चम्मच
एक्टिव ड्राई यीस्ट- 1 छोटी चम्मच
चीनी- 1 छोटी चम्मच
नमक- ½ छोटी चम्मच


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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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How to Make: Old-Fashioned Boston Brown Bread

How to Make: Old-Fashioned Boston Brown Bread

Get the recipe here:

So let’s get into what makes this bread special, shall we? Do get that nice, deep color (and flavor!) we use a mix of whole wheat and all-purpose flour. Other recipes incorporate rye flour, but we decided to keep ours simple. To the flour we also add molasses and buttermilk. Molasses adds to the darkness and amps up the flavor, the buttermilk keeps things light and moist, and prevents the bread from becoming too heavy or dense. Finally, we mix in some (plumped up, rehydrated) raisins for that added pop of sweetness.

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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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