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
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
NEW ENGLAND BROWN BREAD
A New England classic; lightly sweet and delicious.
Provided by TheChicGeek
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h20m
Yield 10
Number Of Ingredients 10
Steps:
- Place 1 cup plus 1 tablespoon water, molasses, oil, sugar, salt, 1 cup oats, bread flour, and yeast in a bread machine in the order listed. Run "Dough" cycle.
- Remove dough from the bread machine. Shape into a round loaf, tucking ends in underneath. Transfer to a baking sheet and cover loosely with lightly oiled plastic wrap. Let rise until puffy, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Uncover dough and sprinkle 1 tablespoon oats on top.
- Bake in the preheated oven until golden brown, about 40 minutes.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 19.7 g, Fat 2 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 240.3 mg, Sugar 10.4 g
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
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
BOSTON BROWN BREAD
This bread is traditionally served with baked beans. The recipe calls for steaming the bread in cans. It can be baked in small loaf pans if you prefer. Baking is done at 350°F for about 35-40 minutes. But do try steaming, if you can. The consistency is more authentic. Recipe is from an old cookbook of my mother's.
Provided by Susan Feliciano
Categories Other Breads
Time 3h10m
Number Of Ingredients 10
Steps:
- 1. Sift all-purpose flour with baking powder, soda, and salt. Stir in cornmeal and whole wheat flour. Add remaining ingredients and beat well.
- 2. Grease and flour the cans well. Divide batter evenly among the 4 cans. Cover cans tightly with foil. Place on a rack in a deep kettle for steaming. Pour in boiling water to a depth of 1 inch. Cover kettle and steam for 3 hours. Check and add more boiling water periodically if needed.
- 3. After 3 hours, remove cans from steamer and remove foil. Place cans in a preheated 450°F oven for 5 minutes. Remove bread from cans and cool on rack. Wrap tightly and store overnight. Refrigerate any leftovers.
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
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.
BRISCOE'S IRISH BROWN BREAD (BREAD MACHINE)
Make and share this Briscoe's Irish Brown Bread (Bread Machine) recipe from Food.com.
Provided by LaJuneBug
Categories Yeast Breads
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients in bread pan, select Light Crust setting, and press Start.
- After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
BOSTON BROWN BREAD
Provided by Jasper White
Categories Bread Bake Steam Thanksgiving
Yield Makes 1 loaf
Number Of Ingredients 8
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.
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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.
OLD-FASHIONED BOSTON BROWN BREAD - THE SEASONED MOM
From theseasonedmom.com
4.7/5 (7)Total Time 2 hrs 10 minsCategory BreadCalories 155 per serving
- In a large bowl, sift together wheat flour, all-purpose flour, baking soda and salt. Gradually stir in the buttermilk and molasses, mixing just until combined (do not over-mix). Fold in raisins.
- Transfer batter to prepared pan, and cover it with buttered (or sprayed) aluminum foil, pressing the foil tight around the edges of the pan (so that the bread will steam a bit), but ballooning it in the center, so that the bread has room to expand without hitting the foil. Bake for 50 minutes. Remove the foil (the middle may be slightly sunken; that's OK), and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
EASY BOSTON BROWN BREAD RECIPE - SERIOUS EATS
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4.7/5 (3)Total Time 2 hrs 3 minsCuisine AmericanCalories 89 per serving
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