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
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.
BROWN BREAD
Provided by Ree Drummond : Food Network
Time 4h
Yield 2 country loaves
Number Of Ingredients 10
Steps:
- Mix together the warm coffee and brown sugar in a small pitcher. Mix in the yeast and set aside for a couple minutes to bloom.
- In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough attachment, mix on medium until a ball begins to form, about 2 minutes. Reduce the speed to low and knead for an additional 6 minutes.
- Grease a large bowl with olive oil; put the dough in it and cover with plastic wrap. Place in a warm spot in the kitchen and let rise until doubled in size, about 2 hours.
- Divide the dough in half, form into 2 tight balls and put on a baking sheet. Drizzle the tops with olive oil and cover very loosely with plastic wrap. Allow to rise again for 45 minutes to 1 hour.
- Preheat the oven to 375 degrees F.
- When the dough is ready, remove the plastic wrap. With a serrated knife, cut an X in the top of each round. Carefully transfer the dough to two 10-inch cast-iron skillets. Place both skillets on the center rack of the oven and bake until the crusts are browned and the centers are set, about 30 minutes. Transfer to a cooling rack and allow to cool for at least 15 minutes before slicing.
OLD FASHIONED BROWN BREAD
A chewy, old-fashioned bread boasting a slightly sweet flavor that will take back to olden days. This recipe was printed in "tasteofhome" magazine. Had to put it here so we could find it easily. The "prep" time does not include the time for rising or cooling.
Provided by Grandpa and Grandma
Categories Yeast Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large bowl, pour the boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120 - 130 degrees, stirring occasionally.
- In another bowl, combine 3-1/2 cups of the flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.Turn on to floured surface; knead until smooth and elastic, about 6 to 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 lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 9' x 5" loaf pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 375 for 35 to 40 minutes or until golden brown. Remove from pans to wire rack to cool.
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
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.
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.
GRANDMA'S BROWN BREAD (GRAHAM BREAD)
A very old-fashioned basic quick bread using graham (or whole wheat) flour. My Grandma made it at all holidays... hence the name. She was born in the mid 1880's and probably learned the recipe from her own mother. I had to write it down by standing at her elbow as she made it! Since there is no shortening in this recipe... I recommend whole milk... but skim also works. Make sure to use baking soda... NOT baking powder. Bread is moist, dense, and flavorful.
Provided by Chef Come Lately
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F.
- Grease medium sized loaf pan.
- Mix dry ingredients together.
- Add wet ingredients to dry.
- Fold in nuts if desired.
- Batter will be thick.
- Bake in very slow 300 degree oven for about 55-60 minutes. Test near center with wooden skewer.
- Serve warm or room temperature with butter or your favorite spread. Or alone with a cuppa tea!
- Thanks Grandma!
OLD FASHIONED YEAST BREAD
Make and share this Old Fashioned Yeast Bread recipe from Food.com.
Provided by 982532
Categories Breads
Time 1h35m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast in water, add honey and let stand until it bubbles, approx 5 to 10 minutes.
- Add salt and oil to yeast mixture, then add flour a little at time until you have a stiff dough.
- Turn dough out on a floured surface and mold into a ball shape. Place in pan and cover; let rise for about an hour.
- Punch down the ball of dough and mold it into a loaf shape to fit you bread pan. Cover with a towel and let raise again until it doubled in size.
- Bake in a preheated oven at 350°F for about 45 minutes. Bread is done when it is golden brown and sounds hollow when thumped.
Nutrition Facts : Calories 134.4, Fat 3.9, SaturatedFat 0.5, Sodium 88.5, Carbohydrate 21.9, Fiber 0.8, Sugar 2.6, Protein 2.8
OLD-FASHIONED PORRIDGE AND MOLASSES BREAD
I have had this recipe for over 40 years and it has never failed. The aroma of it baking is wonderful, and it also makes great toast. Also a great addition to have with baked brown beans. This freezes very well; I cut the loaf up before I freeze, that way I take out just the slices I need.
Provided by manella
Categories Bread Yeast Bread Recipes
Time 3h55m
Yield 48
Number Of Ingredients 9
Steps:
- Pour boiling water over oats and shortening in a bowl. Stir until shortening melts; let stand for 20 minutes, giving it a stir once in a while.
- Meanwhile, dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork.
- Stir yeast mixture into the partially cooled oat mixture with molasses and salt. Let cool to lukewarm, 5 to 10 minutes. Beat in 2 1/2 cups of flour, gradually adding remaining flour as needed.
- Turn dough onto a floured surface and knead, 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rolling the dough so the top is greased. Cover and let double in size, about 1 1/2 hours.
- Punch dough down and shape into 4 loaves. Place into greased 8 1/2x4 1/2-inch bread pans. Cover and let rise until doubled in size, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in preheated oven until tops are golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 22.9 g, Fat 1.5 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 196.9 mg, Sugar 2.8 g
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OLD-FASHIONED BOSTON BROWN BREAD - THE SEASONED MOM
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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.
OLD-FASHIONED BOSTON BROWN BREAD | 12 TOMATOES
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4.4/5 (128)Estimated Reading Time 3 minsServings 6-8Total Time 1 hr
- Preheat oven to 350º F and, if using (cleaned) cans, generously spray 4-5 (15 oz.) cans with non-stick spray. If not using cans, use a greased 9x5-inch loaf pan.
- 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.
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