Boston Brown Bread Simple Recipes

BOSTON BROWN BREAD

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.

AUTHENTIC BOSTON BROWN BREAD

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.

BOSTON BROWN BREAD

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.

BOSTON BROWN BREAD III

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.

BOSTON BROWN BREAD- SIMPLE RECIPE

Steps:

• 1. Preheat oven to 325^. Generously spray or grease a 1-pound coffee can. Set aside.
• 2. Combine the flour, baking soda, salt, and sugar in a mixing bowl. Stir in molasses and milk. If using raisins, dust with flour to coat first, then fold into the batter.
• 3. Fill the coffee can with batter. It should come up about 2/3 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 1/2 way up the sides of the can. Place in oven and allow to steam for 2 hours, checking the war level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come clean when done. Remove string and foil and allow to cool for 1 hour before removing from can.

BOSTON BROWN BREAD

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.

BOSTON BROWN BREAD

Steps:

• Generously grease 2 (1 pound) coffee cans, or 3 (1 lb.) vegetable or fruit cans, or two vegetable juice cans (pineapple or V8 work well); set aside. (The cans should only have one end removed.).
• In a large bowl, combine the flour, baking soda and salt. Add raisins and walnuts, if desired. Toss to evenly coat the raisins and nuts with the flour mixture.
• In a medium bowl, combine the oil, water, egg, vanilla, sugar, and molasses. Mix well.
• Stir the wet mixture into the flour mixture only until dry ingredients are moistened.
• Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; secure with string or rubber band.
• Cook with one of the two following methods:.
• #1: Place a rack in a large kettle or pot. Place the cans on rack. Place kettle/pot over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary.
• #2: Place a rack in a large kettle or pot. Place cans on the rack. Add boiling water to the kettle/pot and cover with a lid. Place the kettle in a 325° oven and steam for 2 hours and 45 minutes, replacing boiling water as needed.
• Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing.

BOSTON BROWN BREAD

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.

BROWN BREAD WITH RAISINS

Steps:

• Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.
• In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour batter into casserole.
• Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.

BOSTON BROWN BREAD

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!