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.
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
BOSTON BROWN BREAD FOR BREAD MACHINES(1.5 POUNDS)
This recipe is not your typical Boston Brown Bread - besides getting baked in a bread machine, it contains some very untraditional ingredients. Expect this to be more of a sandwich bread than a tea bread. The recipe originally came from "The Best Lowfat, No Sugar Bread Machine Cookbook Ever" by Madge Rosenberg. According to the author, the soy sauce replaces the typical molasses, thereby lowering the sugar content while still providing the traditional dark color. Posted by request.
Provided by HeatherFeather
Categories Yeast Breads
Time 3h15m
Yield 1 1/2 pound bread machine loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- If figs are hard, pour boiling water on them to soften them, then drain well before mincing raisins are usually soft enough to skip this step.
- Add all ingredients in the order recommended by your bread machine.
- This recipes makes a 1 1/2 pound loaf.
Nutrition Facts : Calories 171, Fat 0.9, SaturatedFat 0.1, Sodium 104.2, Carbohydrate 35.8, Fiber 2.8, Sugar 2.6, Protein 5.4
More about "boston brown breadbread machine recipes"
BOSTON BROWN BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (35)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.
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