STEAMED BROWN BREAD
New Englanders cherish old recipes, which have been passed down to them from generation to generation. For fun we dug up some old family recipe books and found a traditional recipe we thought Reminisce readers would enjoy. Nothing beats homemade brown bread accompanied by a pot of beans.
Provided by Taste of Home
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, cornmeal, baking soda and salt. Combine buttermilk and molasses; stir into dry ingredients. Pour into two greased 10-oz. ramekins or custard cups; cover with foil., Place ramekins on a rack in a deep kettle; add 1 in. of hot water to kettle. Bring to a gentle boil; cover and steam for 35-45 minutes or until a toothpick inserted in the center comes out clean, adding more water as needed. , Remove ramekins from kettle; let stand for 5 minutes before removing bread from ramekins.
Nutrition Facts : Calories 716 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 2053mg sodium, Carbohydrate 153g carbohydrate (53g sugars, Fiber 7g fiber), Protein 18g protein.
BOSTON BROWN BREAD
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
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
STEAMED BROWN BREAD
Make and share this Steamed Brown Bread recipe from Food.com.
Provided by Donna Matthews
Categories Breads
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- You will need 2 empty cans such as the ones in which fruit or tomato sauce come. Or you can use a mold.
- To prepare them, grease and flour generously.
- Combine dry ingredients in a medium bowl.
- Add buttermilk and molasses while mixing on low.
- Stir in raisins and mix only enough to distribute.
- Pour into prepared cans or mold. (Should be about 2/3 full).
- Cover with foil and secure with string.
- Place cans on a wire rack in the bottom of a large pot.
- Pour boiling water into the pot to reach about half way up the cans but not enough to float them.
- Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough.
- To remove breads from cans, the bottoms of the cans can be "opened" with a can opener and the breads can then be pushed out. They come out more easily when the bread is still warm.
BOSTON BROWN BREAD
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
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
This molasses-flavored bread is a New England classic and is typically served with Boston baked beans. It is steamed rather than baked, and should come out quite moist. I've always made it in coffee cans, but if you don't have any available, use 1-quart molds.
Provided by echo echo
Categories Breads
Time 2h40m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Cream the shortening and sugar together.
- Beat in the egg and molasses.
- Beat in the flour through the buttermilk.
- Stir in the raisins.
- Spoon into 2 well-greased coffee cans, making them a little more than half full.
- Cover with greased lids or foil.
- Set coffee cans on a rack or an inverted dinner plate in a deep kettle and add boiling water to come halfway up the sides of the cans.
- Cover and steam 2½ hrs.
- Replace boiling water periodically to maintain the level of liquid.
Nutrition Facts : Calories 1486.8, Fat 22.5, SaturatedFat 6, Cholesterol 101.6, Sodium 2711.3, Carbohydrate 306.1, Fiber 19.8, Sugar 138.5, Protein 33.5
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