Boston Brown Bread For Bread Machines15 Pounds Recipes

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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 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

One of my childhood favorites. This is so delicious with traditional franks and beans but also with cream cheese for breakfast.

Provided by Susan Berry

Categories     Savory Breads

Time 1h30m

Number Of Ingredients 8

1 1/2 c whole wheat flour
1 1/2 c all purpose flour
2 tsp baking soda
1 tsp salt
2/3 c brown sugar, firmly packed
1/4 c molasses
2 c buttermilk
1 c raisins

Steps:

  • 1. Preheat oven to 350 degrees F. 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. Stir in raisins. 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



Boston Brown Bread- simple recipe image

Molasses and brown sugar sweeten this bread and the buttermilk and raisins add depth and flavor you will fall in love with. Tastes great with butter or cream cheese. Recipe 1967. Recipe saved in a box. This recipe is a little different is that it doesn't have whole wheat, rye,or cornmeal.

Provided by Pat Duran

Categories     Sweet Breads

Time 1h10m

Number Of Ingredients 7

1 2/3 c all purpose flour
1 tsp baking soda
1/4 c brown sugar, firmly packed
1/2 tsp salt
1/3 c dark molasses
1 c buttermilk
1/2 c raisins or currants ,optional

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



Boston Brown Bread image

This bread is traditionally served with baked beans. The recipe calls for steaming the bread in cans. It can be baked in small loaf pans if you prefer. Baking is done at 350°F for about 35-40 minutes. But do try steaming, if you can. The consistency is more authentic. Recipe is from an old cookbook of my mother's.

Provided by Susan Feliciano

Categories     Other Breads

Time 3h10m

Number Of Ingredients 10

1 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 c yellow cornmeal
1 c whole wheat flour
3/4 c dark molasses
2 c buttermilk or sour milk
1 c raisins
4 1-pound fruit or vegetable cans, cleaned, labels removed

Steps:

  • 1. Sift all-purpose flour with baking powder, soda, and salt. Stir in cornmeal and whole wheat flour. Add remaining ingredients and beat well.
  • 2. Grease and flour the cans well. Divide batter evenly among the 4 cans. Cover cans tightly with foil. Place on a rack in a deep kettle for steaming. Pour in boiling water to a depth of 1 inch. Cover kettle and steam for 3 hours. Check and add more boiling water periodically if needed.
  • 3. After 3 hours, remove cans from steamer and remove foil. Place cans in a preheated 450°F oven for 5 minutes. Remove bread from cans and cool on rack. Wrap tightly and store overnight. Refrigerate any leftovers.

BOSTON BROWN BREAD (NEW ENGLAND BROWN BREAD)



Boston Brown Bread (New England Brown Bread) image

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

butter or cooking spray (for greasing the pan)
1/2 cup cornmeal
1/2 cup rye flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons maple syrup
1/3 cup dark molasses
1 cup whole milk
1 teaspoon vanilla extract
1/2 cup raisins (golden or regular, or a mix)
salted butter and baked beans (for serving, optional)

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



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 FOR BREAD MACHINES(1.5 POUNDS)



Boston Brown Bread for Bread Machines(1.5 Pounds) image

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

2 teaspoons active dry yeast
2 2/3 cups bread flour
3/4 cup whole wheat flour
3/4 teaspoon ground cloves
1 1/2 teaspoons soy sauce (low sodium is fine)
3 tablespoons Dijon mustard
1/3 cup dried figs or 1/3 cup raisins, minced
1 cup water (plus 2 Tbsp)

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

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