Boston Brown Bread Recipes

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BOSTON BROWN BREAD



Boston Brown Bread image

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

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)

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.

AUTHENTIC BOSTON BROWN BREAD



Authentic Boston Brown Bread image

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

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

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

BOSTON BROWN BREAD



Boston Brown Bread image

Provided by Jasper White

Categories     Bread     Bake     Steam     Thanksgiving

Yield Makes 1 loaf

Number Of Ingredients 8

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.

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.

BOSTON BROWN BREAD III



Boston Brown Bread III image

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

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

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



Boston Brown Bread image

Provided by Food Network Kitchen

Time 3h20m

Yield 1 medium loaf, about 6 to 8 servings

Number Of Ingredients 10

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

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



Boston Brown Bread image

Provided by Alton Brown

Categories     side-dish

Time 2h30m

Yield 2 (4-inch) loaves

Number Of Ingredients 13

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

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.

BOSTON BROWN BREAD



Boston Brown Bread image

This is a recipe from Milwaukee,Wisconsin. It is is a favorite of mine. I bake it in cans, so the loaves are round. Very nice when you make up GOODIE baskets, especially liked by elderly people.

Provided by out of here

Categories     Quick Breads

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

1 cup chopped dates
3/4 cup raisins
3/4 cup chopped walnuts
3 tablespoons oleo
1 1/2 teaspoons baking soda
1 cup boiling water
2 eggs
1 cup sugar
1 teaspoon vanilla
1 3/4 cups all-purpose flour

Steps:

  • Put dates, raisins, oleo, and baking soda in a large bowl.
  • Pour the boiling water over this mixture. Mix then let cool.
  • Beat 2 eggs, sugar, and vanilla until creamy.
  • Add the cooled mixture alternately with the flour.Stir in nuts.
  • Bake in 3-1# cans that have been well greased.
  • Bake at 350 degrees for 45-55 minutes.
  • Cool slightly, then run a butter knife around the inside edge of can to loosen bread. Pull out gently and wrap while still partly warm in plastic wrap. This keeps the round loaves moist.
  • These freeze well. When baking these, I usually double the recipe and freeze half for gifts.
  • This is delicious! It does not taste at all like the can stuff in the store.

Nutrition Facts : Calories 343.4, Fat 10.5, SaturatedFat 1.5, Cholesterol 42.3, Sodium 245.3, Carbohydrate 60, Fiber 3, Sugar 38.1, Protein 5.7

BOSTON BROWN BREAD



Boston Brown Bread image

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

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

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.

BOSTON BROWN BREAD



Boston Brown Bread image

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

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

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!

BOSTON BROWN BREAD(BREAD MACHINE)



Boston Brown Bread(Bread Machine) image

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

1 1/4 cups water
1/4 cup nonfat dry milk powder
1 1/4 teaspoons salt
2 tablespoons packed brown sugar
1 tablespoon light molasses
2 tablespoons vegetable oil
2 cups wheat flour
1 1/4 cups bread flour
1 teaspoon bread machine yeast or 1 teaspoon instant yeast

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.

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