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
How to Make Boston Brown Bread | Smart Cookie Recipes | Allrecipes.com
Bread steamed in cans? You bet. Try this traditional recipe for Boston Brown Bread! Get the recipe for Boston Brown Bread | Smart Cookie:
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Boston Brown Bread
Boston Brown Bread, a very old fashioned and traditional 'quickbread' from the USA. Molasses is the star of the show in this bread(black treacle can be used instead). The use of rye flour and cornmeal together with wholemeal(wholewheat) flour makes this a dense loaf. With the savoury flavour of the molasses it is perfect served, with butter spread on a slice. Cheese goes well with it too. Some raisins can also be added, as I did. to give a little fruity sweetness too.
This recipe will make a loaf for a 1lb loaf pan. For a 2lb pan just double the recipe. Traditionally this would be made in a 1lb coffee can and would be a cylindrical loaf. If you wish you can use a 28oz/800 gram can that is food safe, but a loaf pan works great.
Chapters/Time Codes:
0:00 Introduction
2:24 Ingredients
4:56 Mix the dry ingredients
5:37 Mix the wet ingredients
7:30 Add wet to dry
8:40 Fill the loaf pan
10:40 Steam the bread
12:40 Taste Test
Recipe:
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BOSTON BROWN BREAD A MUST WITH BAKED BEANS | BREAD RECIPES | QUICK RECIPES
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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:
A video especially about Boston brown bread will be coming later this week!
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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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