Boston Brown Bread In A Pressure Cooker Recipes

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BOSTON BROWN BREAD IN A PRESSURE COOKER

Make and share this Boston Brown Bread in a Pressure Cooker recipe from Food.com.

Provided by Timothy H.

Categories     Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 12



Boston Brown Bread in a Pressure Cooker image

Steps:

  • Combine sugar,butter,egg and molasses.Sift in flours and soda.Add dry ingredients,alternate with milk.Add nuts and raisins.Mix well.Turn in a buttered bowl or mold that may set loosely in cooker.
  • Cover bowl with wax paper.Place bowl on rack with water on cooker.Place cover on cooker.Allow steam to flow from the vent pipe 20 minutes.Place indicator weight on vent pipe for 40 minutes with stem at 10 pounds, That is all the way up.Allow stem to return to DOWN position.

Nutrition Facts : Calories 2916.5, Fat 79.2, SaturatedFat 27, Cholesterol 283, Sodium 3394.9, Carbohydrate 515, Fiber 43.1, Sugar 207.6, Protein 74.8

1/3 cup sugar
1 1/2 tablespoons butter, melted
1 egg, beaten
1/2 cup molasses
1 1/2 cups milk
2 cups graham flour
1 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup nuts
1/2 cup raisins
5 cups water (in cooker with rack)

BOSTON BROWN BREAD

Provided by Jasper White

Categories     Bread     Bake     Steam     Thanksgiving

Yield Makes 1 loaf

Number Of Ingredients 8



Boston Brown Bread image

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.

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.

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