Boston Brown Bread Recipes

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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



Authentic Boston Brown Bread image

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

1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup molasses
2 tablespoons brown sugar
1 tablespoon canola oil
3 tablespoons chopped walnuts, toasted
3 tablespoons raisins
Cream cheese, softened, optional

BOSTON BROWN BREAD

Provided by Alton Brown

Categories     side-dish

Time 2h30m

Yield 2 (4-inch) loaves

Number Of Ingredients 13



Boston Brown Bread image

Steps:

  • Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
  • Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
  • In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

Nonstick spray
Boiling water
2 1/2 ounces whole wheat flour
2 1/2 ounces rye flour
2 1/2 ounces cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground allspice
6 ounces molasses, by weight
8 1/2 ounces buttermilk
1 teaspoon vanilla extract
1/2 teaspoon orange zest

BOSTON BROWN BREAD III

Absolutely fabulous, tastes just like the brown bread I had on my trip to Boston!

Provided by PARADIGMGIRL

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 7



Boston Brown Bread III image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
  • In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
  • Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 41.5 g, Cholesterol 1.6 mg, Fat 0.8 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 0.3 g, Sodium 453.6 mg, Sugar 17.7 g

2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
⅔ cup firmly packed brown sugar
¼ cup molasses
2 cups buttermilk

BOSTON BROWN BREAD

Bread that slides out of a can? It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans. "I had this growing up," said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink. Her version, commissioned by the chef Matt Jennings, dials down the cloying sweetness and amps up the flavor with a totally different manifestation of beans: doenjang, the funky Korean paste made from fermented soybeans.

Provided by Jeff Gordinier

Categories     breads, side dish

Time 2h20m

Yield 2 coffee-can-size loaves, or 1 standard loaf

Number Of Ingredients 13



Boston Brown Bread image

Steps:

  • Heat oven to 350 degrees and generously coat the insides of 2 10-ounce coffee cans or a 9-by-5-inch loaf pan with cooking spray. Place the white rye flour in a large skillet over medium heat and toast, whisking constantly, for 7 minutes. The flour will darken slightly and smell nutty.
  • Whisk the flours, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the doenjang and buttermilk until combined; set aside. With an electric mixer, whip the egg whites with 1 tablespoon of the molasses until stiff, silky peaks form, about 5 minutes. Whisk the remaining molasses into the buttermilk mixture. Gradually stir the buttermilk mixture into the dry ingredients until combined. Fold in the whipped egg whites in 2 additions.
  • Pour batter into the prepared cans or loaf pan. Coat pieces of foil with cooking spray, then cover the tops of the cans or pan securely. Set the cans or pan in a baking dish and add enough hot water to come about 1/4 inch up the side. Transfer to oven and bake until the top springs back when lightly touched, about 1 hour 40 minutes for the cans, or 2 hours for the loaf pan. Let cool 20 minutes on a wire rack, then invert and remove the bread to a cutting board. Let cool completely before slicing.

Nonstick cooking spray
1/2 cup plus 3 tablespoons/70 grams white rye flour
1 cup plus 2 tablespoons/140 grams stone-ground whole wheat flour
1/2 cup plus 3 tablespoons/70 grams dark rye flour
1 cup/142 grams fine-ground cornmeal
1 cup/198 grams lightly packed dark brown sugar
1/2 teaspoon/3 grams baking powder
2 teaspoons/11 grams baking soda
1/2 teaspoon/3 grams kosher salt
1 tablespoon/16 grams doenjang (Korean soybean paste)
2 cups/480 milliliters buttermilk
1/2 cup/120 milliliters egg whites (from 4 to 5 large eggs)
3/4 cup (scant)/169 milliliters blackstrap molasses

BOSTON BROWN BREAD

Provided by Jasper White

Categories     Bread     Bake     Steam     Thanksgiving

Yield Makes 1 loaf

Number Of Ingredients 8



Boston Brown Bread image

Steps:

  • 1. Preheat the oven to 325 degrees.
  • 2. Generously grease a 1-quart pudding mold or 1-pound coffee can. Combine the flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk. Fold in the currants.
  • 3. Fill the mold or coffee can with batter. It should come up about two-thirds of the way. Cover the top with foil and tie securely with a string to make it airtight.
  • 4. Place in a deep baking pan and fill the pan with boiling water, to come halfway up the side of the mold.
  • 5. Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding.

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.

BOSTON BROWN BREAD

A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 large or 2 small loaves

Number Of Ingredients 11



Boston Brown Bread image

Steps:

  • Preheat the oven to 350 degrees with the rack placed in the lower third. Generously butter one 28-ounce can (or two 15 1/2-ounce cans). Set a kettle of water to a boil.
  • In a large bowl, whisk together graham and rye flours, cornmeal, baking powder, baking soda, and salt. Stir in sour cream, molasses, and water. Fold in raisins, if using. Pour batter into prepared can.
  • Place can in a deep pot with a tight-fitting lid (foil may also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center comes out clean, about 1 1/4 hours for 28-ounce bread or about 55 minutes for 15 1/2-ounce breads.
  • Remove can from water and let cool slightly on a wire rack. Turn out bread, shaking can if necessary to loosen. Return to rack to cool completely.

Unsalted butter, room temperature, for cans
1/2 cup graham flour
1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1/2 cup molasses
1/4 cup water
1/2 cup raisins (optional)

BOSTON BROWN BREAD

Baking this bread in coffee cans lends to its interesting shape. At Christmas, I often make gift boxes for friends and family featuring this bread and various spreads.

Provided by Taste of Home

Time 1h30m

Yield 2 loaves.

Number Of Ingredients 11



Boston Brown Bread image

Steps:

  • In a large bowl, beat eggs and brown sugar. Add molasses and buttermilk; mix well. Combine the flours, salt and baking soda; stir into egg mixture just until moistened. Fold in raisins and walnuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with butter or cream cheese if desired.

Nutrition Facts : Calories 212 calories, Fat 3g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 273mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

2 eggs
2 cups packed brown sugar
1 cup molasses
4 cups buttermilk
4 cups whole wheat flour
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 cup raisins
1 cup chopped walnuts
Butter or cream cheese, optional

BOSTON BROWN BREAD

Provided by Food Network Kitchen

Time 3h20m

Yield 1 medium loaf, about 6 to 8 servings

Number Of Ingredients 10



Boston Brown Bread image

Steps:

  • Place a rack in the bottom third of the oven and preheat to 300 degrees F.
  • In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda.
  • In a medium bowl, whisk together the molasses, buttermilk, and egg.
  • Pour the molasses mixture into the flour mixture and mix until a thick batter is just formed. Transfer the batter to the prepared coffee can. Cover tightly with the foil, buttered-side down.
  • Place the coffee can in a pot that is twice the height of the can. Pour enough hot water in the pot to reach halfway up the sides of the can. Bring the water to a boil on top of the stove, before transferring to the oven. Bake the bread, in the water bath, until spongy and a wooden skewer inserted in the center comes out clean, about 3 hours.
  • Remove can from the water bath and set aside to cool completely. Remove the loaf from the can. Slice into rounds and serve.

1/2 cup rye flour
1/2 cup stone-ground cornmeal
1/4 cup whole wheat flour
1/4 cup white bread flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup dark molasses
1/2 cup buttermilk
1 large egg, beaten

BOSTON BROWN BREAD

Categories     Bread     Bake     Molasses     Bon Appétit

Yield Makes one 9x5-inch loaf or two smaller round loaves

Number Of Ingredients 9



Boston Brown Bread image

Steps:

  • Generously butter one 9 x 5 x 2 1/2-inch metal loaf pan or 2 clean 28-ounce food cans. Mix first 5 ingredients in large bowl. Whisk buttermilk, molasses and raisins in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir until well blended.
  • Transfer all of batter to prepared loaf pan or divide batter between prepared cans (pan or each can will be about 3/4 full). Butter 1 piece of foil large enough to cover top of pan or each can and to overlap sides by 2 inches. Tightly cover top of pan or each can with foil, buttered side down. Tie kitchen string around foil. Place pan or cans in large wide pot. Pour enough water into pot to come halfway up sides of pan or cans. Bring water to boil. Reduce heat to low; cover pot tightly and simmer until tester inserted into center of bread comes out clean, adding more water to pot as necessary to keep water halfway up sides of pan or cans, about 3 hours.
  • Remove pan or cans from pot. Cool bread in pan or cans 15 minutes. Gently shake to remove bread from pan or cans. (Can be made 1 day ahead. Cool completely. Return bread to pan or cans. Wrap tightly with foil. Store at room temperature. Before serving, if desired, steam in pan or cans, covered with foil and secured with kitchen string, on rack set over simmering water until heated through, about 15 minutes.) Cut bread into 1/3-inch-thick slices. Serve warm or at room temperature.

1 cup yellow cornmeal
1 cup whole wheat flour
1 cup whole grain rye flour*
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1 cup robust-flavored (dark) molasses
1 cup raisins or dried currants
*Available at natural foods stores and some supermarkets.

BOSTON BROWN BREAD

This bread dates back to Colonial days. Made from rye and wheat flours, cornmeal, molasses and raisins. Boston Brown Bread is always steamed (rather than baked) in a large can or mold. It is traditionally served along with a steaming plate of Boston Baked Beans.

Provided by - Carla -

Categories     Breads

Yield 10 serving(s)

Number Of Ingredients 12



Boston Brown Bread image

Steps:

  • Preheat oven to 375 F.
  • Grease a 16 oz coffee can (or 1 qt pudding mold or baking dish) with butter.
  • In a large bowl, combine both wheat and rye flours, cornmeal, baking soda and salt.
  • Stir in molasses and milk; add raisins and mix to blend.
  • Fill coffee can (or mold/baking dish) with batter; it should come up to about 2/3 of the way to the top.
  • Cover top of the can with foil and tie with butcher's twine to make it airtight.
  • Place can (or mold/baking dish) into a larger, deep baking dish.
  • Using a pitcher, carefully pour hot water into the baking dish so that the water comes about halfway up the outside of the coffee can (or mold/baking dish); place in the oven.
  • Allow bread to steam for 2 hours, check water level after 1 hour and add more water if needed.
  • To check if the bread is done, carefully remove twine and foil and stick a wooden skewer into the middle and pull it out.
  • If the Skewer is clean, the bread is done; if the bread needs additional cooking time, cover with new foil and twine and allow to steam until done.
  • Enjoy!

2 cups rye meal
2 cups cornmeal
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups dark molasses
4 cups milk
2 cups seedless raisins
4 tablespoons unsalted butter
hot water
aluminum foil
butcher's kitchen twine, and one 16 oz. coffee can, empty and clean

GRANDMA JOY'S BOSTON BROWN BREAD

Provided by Molly O'Neill

Categories     side dish

Time 3h15m

Yield 3 loaves (about 9 servings)

Number Of Ingredients 12



Grandma Joy's Boston Brown Bread image

Steps:

  • Soak raisins in rum 2 hours.
  • Preheat oven to 350 degrees. Combine flours, bran and baking soda. In a separate bowl, combine egg, sugar, corn syrup, molasses, buttermilk and raisins (with liquor). Mix well. Stir in the flour mixture.
  • Pour the mixture into three clean, well-greased tin cans (2 1/2-cup capacity each), filling each about two-thirds full. Cover each tightly with foil. Place in a baking dish and add water to reach halfway up the side of the cans. Cover baking dish with foil, place in oven and bake 3 hours. Cool 15 minutes before removing from cans.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 2 grams, Carbohydrate 93 grams, Fat 4 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 336 milligrams, Sugar 55 grams, TransFat 0 grams

1 cup raisins
2 tablespoons rum
1 1/2 cups whole-wheat flour
1 cup white flour
2 1/2 cups bran flakes
1 teaspoon baking soda
1 egg
3/4 cup brown sugar
1/2 cup dark corn syrup
1/2 cup molasses
2 cups buttermilk
1 tablespoon butter for greasing the tin cans

HOMEMADE BOSTON BROWN BREAD

Wonderful bread! Although tradition dictates that this bread should be served with Boston Bake Beans it is also great with a bowl of soup, a salad or with a main dish. You will need 3 10-ounce coffee cans to bake this bread, although it can also be baked in 8X4 loaf pans (but then you will not have the beautiful rounds that make this bread special). The loaves can be frozen for up to 1 month. This recipe is from Massachusetts' infamous baker René Becker of the Hi-Rise Bread Company. I have only made it with fragrant organic flours, but I am sure non organic flours would work as well.

Provided by NcMysteryShopper

Categories     Breads

Time 1h50m

Yield 3 Loaves

Number Of Ingredients 11



Homemade Boston Brown Bread image

Steps:

  • Remove one of your oven racks and preheat oven to 300°.
  • Generously butter three 10-ounce coffee cans. In an extra large mixing bowl combine all the flours. Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
  • In a separate bowl, whisk the milk with the molasses. Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
  • Pour the batter into the greased coffee cans. Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch. Place cans on wire rack and let cool for about 10 minutes, then unmold. Slice bread into rounds and serve.
  • When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.

Nutrition Facts : Calories 1406.8, Fat 16.7, SaturatedFat 8.1, Cholesterol 45.5, Sodium 2422.3, Carbohydrate 289.3, Fiber 26.6, Sugar 80.9, Protein 37.3

2 1/3 cups organic rye flour
1 1/4 cups organic all-purpose flour
1 1/4 cups organic whole wheat flour
1/2 cup organic oat flour
3/4 cup coarse stone-ground yellow cornmeal
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup dried currants (4 ounces) or 1 cup dried blueberries (4 ounces)
1 quart milk
3/4 cup unsulphured molasses

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From pastrychefonline.com
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BOSTON BROWN BREAD, 1.5 LB. – WEST BEND
2¼ cups bread flour. ½ cup whole wheat flour. ½ rye flour. 1 tablespoon brown sugar, packed. ¾ teaspoon salt. ½ teaspoon baking soda. 2 teaspoons active dry yeast - or - 1½ teaspoons bread machine/fast rise yeast. ⅓ cup slivered almonds. ½ raisins
From westbend.com
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OLD-FASHIONED BOSTON BROWN BREAD - YUMMLY RECIPES
2022-04-16 Let sit for 10 minutes, or until puffed up. Combine wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Beat in egg. In a separate bowl, whisk baking soda into buttermilk, then stir in molasses. Fold the wet ingredients into the dry ingredients, mixing until just incorporated, then fold in plumped up raisins.
From ymmlyrecipes.com
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BOSTON BROWN BREAD
Procedure. Move a rack to the bottom third of the oven and heat to 325ºF. Spray the insides of 2 (26.5-ounce) metal cans with nonstick spray and set in a deep, 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot. Whisk together the wheat flour, rye flour, cornmeal, baking ...
From altonbrown.com
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BOSTON BROWN BREAD RECIPE | ALTON BROWN | COOKING CHANNEL
In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string.
From cookingchanneltv.com
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OLD-FASHIONED BOSTON BROWN BREAD | 12 TOMATOES
Place raisins in a medium bowl and top with boiling water. Let sit for 10 minutes, or until puffed up. Combine wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Beat in egg. In a separate bowl, whisk baking soda into buttermilk, then stir in molasses. Fold wet ingredients into the dry ingredients, mixing until just ...
From 12tomatoes.com
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RECIPE: HOWARD JOHNSON'S BOSTON BROWN BREAD (GLORIA PITZER …
Howard Johnson's Boston Brown Bread (Gloria Pitzer recipe), Breads, Muffins, Quick Breads. We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu . HOWARD JOHNSON'S BOSTON BROWN BREAD 1 cup unsifted whole wheat flour 1 cup unsifted rye flour 1 cup yellow corn meal 1 1/2 teaspoons baking soda 1 1/2 …
From recipelink.com
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THE BEST BOSTON BROWN BREAD RECIPE - PASTRY CHEF ONLINE
2020-10-14 8)Pan up the batter and carefully place it in the pot. Put the lid on. Adjust the heat to keep the water at a low boil, and let the bread steam for 2 hours. 9)Carefully remove to a rack and allow to cool in the pan for a good 2 more hours before removing it from the pan and peeling off the parchment to cool completely.
From pastrychefonline.com
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EASY BOSTON BROWN BREAD RECIPE - SERIOUS EATS
2020-05-07 Ingredients. 2/3 cup regular or blackstrap molasses (see note) 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup cornmeal. 1 cup rye flour (or whole wheat) 3/4 teaspoon baking soda. 1/2 cup raisins. Cream cheese to serve on the side.
From seriouseats.com
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MAKE BOSTON BROWN BREAD IN A CAN AT HOME - SIMPLEMOST
2019-01-04 Adobe. According to tradition, she steams the bread in one large can. The batter is poured into the can and then placed into a pot of boiling water covered with …
From simplemost.com
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BOSTON BROWN BREAD - ELLEN KANNER
2015-05-21 1/2 cup molasses. 1/2 cup raisins. Preheat oven to 375 degrees. Generously oil a clean, empty 1-pound coffee can. In a small bowl, mix together soy milk and cider vinegar. Mixture will curdle slightly. Don’t fret. Set aside. In a large bowl, sift together whole wheat flour, rye flour, corn meal, baking soda and cinnamon.
From soulfulvegan.com
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BOSTON BROWN BREAD - NEW ENGLAND TODAY
2015-09-27 Generously grease a 9x5-inch bread pan and set it aside. In a large bowl, whisk together the rye flour, graham flour, cornmeal, currants, baking powder, salt, and baking soda. Add the buttermilk and molasses, and stir until combined. Pour into the prepared pan. Butter a piece of aluminum foil large enough to cover the top and sides of the pan.
From newengland.com
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BOSTON BROWN BREAD RECIPE - THE PIONEER WOMAN RECIPES
These easy bread recipes are made with five ingredients or less. This recipe is for a bread machine. Best served warm from the oven. Discover 20 of our easiest bread recipes you can make at home. Irish wheaten bread is irresistibly easy to make, and with no yeast or a long rising, also very quick. In a saucepan bring water to a boil
From tpwrecipes.com
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BOSTON BROWN BREAD RECIPE - THE WIMPY VEGETARIAN
2020-12-10 Steam for 60 minutes. Check the internal temperature with an instant read thermometer. If the temperature is around 192˚F, finish in a 375˚F oven for 20 minutes, in the mold. I used my toaster oven for this. If the temperature of the bread is higher coming out of the steaming pot, adjust the finish baking time down.
From thewimpyvegetarian.com
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BOSTON BROWN BREAD RECIPE - RENé BECKER | FOOD & WINE
Recipes; Boston Brown Bread; Boston Brown Bread. Rating: 5 stars. 6331 Ratings. 5 star values: 6331 4 star values: 0 3 star values: 0 2 star values: 0 1 …
From foodandwine.com
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BOSTON BROWN BREAD RECIPE - THE HENRY FORD
14 Recipes. The Larkin Company operated a booming mail order business that sold soap, packaged foods and other household products to millions of American housewives. This cookbook is filled with prize-winning recipes submitted by Larkin customers to the company’s recipe contests. Recipe List
From thehenryford.org
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BOSTON BROWN BREAD RECIPE | PBS FOOD
Directions. Preheat the oven to 350 degrees with the rack placed in the lower third. Generously butter one 28-ounce can (or two 15 1/2-ounce cans). Set a …
From pbs.org
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BOSTON BROWN BREAD | A BAKER'S HOUSE
2020-07-11 If your can is not made of metal cover the bottom half of it with aluminum foil. Gently whisk the rye flour, whole wheat flour, and cornmeal, as well as the baking soda and salt. Mix in the molasses and milk then add the raisins. Pour the batter into the mold. Cover the top with aluminum foil and secure with twine.
From abakershouse.com
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Top Asked Questions

How to cook Boston brown bread in oven?
Place in the preheated oven and allow to steam for 2 hours, checking the water level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come out clean when done. Remove string and foil and allow to cool for 1 hour before unmolding. How would you rate Boston Brown Bread?
What is Boston brown bread made of?
Boston brown bread is actually a mixture of rye and wheat flours and cornmeal, sweetened with molasses, moistened with buttermilk, and steamed in a steamer for hours atop the stove. Follow this traditional approach, or bake the bread in the oven.
How do you make a simple bread recipe?
In a large bowl, beat eggs and brown sugar. Add molasses and buttermilk; mix well. Combine the flours, salt and baking soda; stir into egg mixture just until moistened. Fold in raisins and walnuts. Transfer to two greased 9x5-in. loaf pans.
What is the best bread recipe to make with molasses?
Grease and flour a 9x5 inch loaf pan, knocking out excess flour. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan. Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan.

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