Boston Brown Bread Ii Recipes

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

Boston Brown Bread image

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!

Ingredients

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

BOSTON BROWN BREAD II

This bread is so tasty because the raisins soak overnight and then release their moisture into the bread as it bakes. It's a great bread for raisin lovers.

Provided by Allrecipes

Categories Quick Bread

Time 14h30m

Yield 12

Number Of Ingredients 8

Boston Brown Bread II image

Steps:

In a large bowl, mix together sugar, raisins, baking soda, salt, margarine and boiling water. Cover and let stand overnight.
The following day, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
Beat egg and flour into raisin mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 47 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 422.1 mg, Sugar 27.5 g

Ingredients

1 cup white sugar
1 ½ cups raisins
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon margarine
1 ½ cups boiling water
1 egg
2 cups all-purpose flour

BOSTON BROWN BREAD II

This bread is so tasty because the raisins soak overnight and then release their moisture into the bread as it bakes. It's a great bread for raisin lovers.

Provided by Allrecipes

Categories Quick Bread

Time 14h30m

Yield 12

Number Of Ingredients 8

Boston Brown Bread II image

Steps:

In a large bowl, mix together sugar, raisins, baking soda, salt, margarine and boiling water. Cover and let stand overnight.
The following day, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
Beat egg and flour into raisin mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 47 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 422.1 mg, Sugar 27.5 g

Ingredients

1 cup white sugar
1 ½ cups raisins
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon margarine
1 ½ cups boiling water
1 egg
2 cups all-purpose flour

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