AUTHENTIC BOSTON BROWN BREAD
The rustic, old-fashioned flavor of this hearty Boston brown bread is out of this world! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil., Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water to the pot as needed. , Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.
Nutrition Facts : Calories 124 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 145mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
HOMEMADE BROWN BREAD
This yummy bread has a light texture and includes richly flavored ingredients like molasses, brown sugar and oats. One moist slice from these lovely loaves absolutely calls for another. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. , Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 98 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
OLD-FASHIONED BROWN BREAD
This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. -Patricia Donnelly, Kings Landing, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 170mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST GARLIC BREAD
We went very classic with this garlic bread recipe-lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way-alongside your favorite red-sauce pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Arrange a rack in the center of oven and preheat to 450 degrees F.
- Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
- Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
- Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.
BEST EVER BROWN BREAD
Make and share this Best Ever Brown Bread recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 4h5m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- mix all together.
- pour into greased 1 lb coffee cans.
- fill more than a little more than 1/2 full.
- steam 4 hours.
- make good sandwiches for afternoon tea.
Nutrition Facts : Calories 1308.2, Fat 13.6, SaturatedFat 6.2, Cholesterol 34.2, Sodium 1989.7, Carbohydrate 284.6, Fiber 18.5, Sugar 114.2, Protein 27.3
BEST-EVER OATMEAL BROWN BREAD
Enjoy this brown bread made with oatmeal, flaxseed and whole wheat flour - deliciously wholesome bread!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
- In large bowl, mix flours, brown sugar, oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour batter into pan. Sprinkle with 1 tablespoon oats.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 10 g, TransFat 0 g
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BOSTON BROWN BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (34)Calories 122 per servingTotal Time 1 hr 20 mins
- If baking the bread, preheat the oven to 325°F; no need to preheat the oven if you choose to steam the bread on the stovetop. , Lightly grease an 8 1/2" x 4 1/2" loaf pan or a 10-cup Bundt pan.
- To make the bread: In a medium-size bowl, whisk together the pumpernickel flour, cornmeal, whole wheat flour, baking soda, salt, and currants or raisins., In a separate small bowl, beat together the buttermilk and molasses until smooth., Add the wet ingredients to the dry ingredients and mix until just combined; there's no need to beat the batter., Spoon the batter into your chosen pan, and cover the pan with buttered aluminum foil, fastening the foil tight to the edges of the pan (so the bread will steam a bit), but ballooning it in the center, so the bread has room to expand without hitting the foil., To bake in the oven: Bake the bread in the preheated oven for 1 hour. Remove the foil (the middle of the loaf may be slightly sunken; that's OK), and bake for an additional 10 minutes. The bread is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it., To steam the bread: Secure the foil cover with a rubber band. Place a steamer inser
- Fill the kettle with boiling water two-thirds of the way up the pan. Bring the water back to a boil, lower it to a simmer, then place the lid on the kettle. Steam for about 2 hours, adding water if necessary. The bread is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
- Remove the bread from the kettle or the oven, and let it cool in the pan for about 10 minutes before turning it out of the pan onto a rack to cool completely., Storage instructions: Store leftover bread, well wrapped, in the refrigerator for up to five days; freeze for longer storage.
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