BOSTON BROWN BREAD (NEW ENGLAND BROWN BREAD)
Boston Brown Bread is a New England classic recipe - this version has raisins, 100% whole grains, no refined sugar, and baked in a loaf pan.
Provided by Elizabeth Lindemann
Categories Bread
Time 55m
Number Of Ingredients 13
Steps:
- Grease a 9x5 loaf pan (or for a more authentic version, a 29 oz. coffee can) with a generous amount of butter. Preheat your oven to 350 degrees F.
- Whisk or stir together the cornmeal (1/2 cup), rye flour (1/2 cup), whole wheat flour (1/2 cup), baking powder (1 teaspoon), baking soda (1 teaspoon), and kosher salt (1 teaspoon) in a large mixing bowl.
- Add the maple syrup (2 tablespoons), molasses (1/3 cup), milk (1 cup), and vanilla extract (1 teaspoon) to the batter and whisk or stir together until everything is combined.
- Add the raisins to the batter and fold in.
- Pour batter in prepared baking dish. Cover tightly with foil (so the steam doesn't escape to keep the bread moist).
- Bake at 350 for 45-50 minutes, or until a toothpick in the center comes out clean. Allow to cool in the pan for 10 minutes before running a knife around the edge and gently removing it. Cool for 5-10 minutes longer, slice into 10 pieces, and serve slathered with butter with a side of baked beans.
Nutrition Facts : ServingSize 1 slice, Calories 150 kcal, Carbohydrate 32 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 360 mg, Fiber 2 g, Sugar 12 g
BOSTON BROWN BREAD WITH DRIED FRUIT
Dried fruits add a nutty flavor to this homemade brown bread.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or spray bottom with cooking spray; coat with flour.
- In medium bowl, mix flours, cornmeal and baking soda. In another medium bowl, beat molasses, egg and 2 tablespoons softened butter with electric mixer on medium speed about 3 minutes or until well mixed. Beat in flour mixture alternately with buttermilk until mixed. Stir in dried fruits. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center of crack comes out clean. Cool in pan 10 minutes. Run knife around edges of loaf to loosen; remove from pan to wire rack. Brush with 2 teaspoons melted butter. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 125 mg, Sugar 10 g, TransFat 0 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
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.
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
A BIT NUTTY BOSTON BROWN BREAD
Hearty and dense, my homemade Boston Brown Bread features hazelnuts for a delightfully nutty taste. Thick slices pair well with just about anything, from soup and stews to pasta and meat entrees. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flours, baking soda and salt. In a small bowl, whisk buttermilk and molasses. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Transfer to 2 greased 8x4-in. loaf pans. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 159 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 263mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
BOSTON BROWN BREAD(BREAD MACHINE)
Make and share this Boston Brown Bread(Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Measure ingredients into the baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Whole Wheat cycle.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
More about "boston brown bread with dried fruit recipes"
BOSTON BROWN BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (31)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.
BOSTON BROWN BREAD - COPYKAT RECIPES
From copykat.com
5/5 (9)Total Time 45 minsCategory BreadsCalories 222 per serving
- In a heatproof bowl add raisins, butter, baking soda and boiling water. Let sit overnight. This makes the raisins plump up. And then add the following to the raisin mixture. (This batter will be very thick.)
- Mix well and put into tin cans that have been greased with shortening. (Campbell's large chunky soup size.) This might be a #303, but I am not sure. Fill 3/4 full. This should yield about 6 cans. Bake in a 350 degree oven for 35 minutes, or until done. Remove from oven and let cool for a while before taking the cakes out of the can.
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