Steamed Brown Bread and Baked Beans ???? ???????? ???? | A Taste of Old Colony History | OCHM
This month, we’re cooking up two classics that have been enjoyed by Old Colony families for generations: Steamed Brown Bread and Baked Beans!
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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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Classic Boston Brown Bread with Raisins Recipe
1 cup All-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup whole-wheat flour
1 cup yellow corn meal
1 cup raisins
2 cup buttermilk
3/4 cup molasses
In a large mixing bowl (use your stand mixer bowl), shift together the first 5 ingredients.
Stir in whole-wheat flour, corn meal, and raisins.
In a small bowl mix together buttermilk and molasses.
With your stand mixer on low, pour in buttermilk, molasses mixture.
Beat until just moistened.
Pour in a 9x5 loaf pan and cook at 375 degrees for 1 hour.
Cool in pan for 15 minutes then take out.
Makes 1 Loaf.
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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:
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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.
Get the recipe for Boston Baked Beans @
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AUTHENTIC BOSTON BROWN BREAD STEAMED IN COFFEE CANS! LIVE!
RECIPE, CONTACT INFO, LINKS AND DESCRIPTION BELOW:
RECIPE:
Preheat oven to 325F (not 350)
Butter/grease 2-3 non BPA cans
Boil 8-12 cups of water on stove
roasting pan with rack
aluminum foil
BOWL 1, mix together dry ingredients:
1 cup AP flour, 1 cup rye flour, 1 cup finely ground corn meal
1 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 1 tsp allspice
After mixing above, add 1 cup raisin, toss to coat
BOWL 2: Mix together wet ingredients
2 cups of buttermilk (or 2 cups milk, 2 TBSP vinegar)
1 cup molasses
2 tsp vanilla
Combine wet and dry together in one bowl, mix until blended
Fill buttered cans 2/3 full, cover tightly with foil
Set cans on rack in roasting pan
Put roasting pan in oven
Fill pan with hot water until water covers bottom 1/3 of cans
Bake/steam for 1 hour and 15 minutes, check with toothpick. Sides should be pulling away from can.Cool 10 minutes on rack. Run butter knife around edge of can to loosen. Slide bread out. Enjoy!
We serve ours with butter and marmalade for breakfast, with baked beans for supper.
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