Steamed All Bran Brown Bread Recipes

Steps:

• 1. grease four 16 ounces vegetable cans, 4.25 x 3", or 7 inch tube mold. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Fill cans about two thirds full. Cover tightly with aluminum foil.
• 2. Place cans on a rack in Dutch oven or steamer; pour boiling water into Dutch oven to level of rack. Cover Dutch oven. Keep water boiling over low heat until wooden pick inserted in center comes out clean, about three hours. Add boiling water during steaming if needed. Immediately unmold bread. Makes four loaves.

Steps:

• Combine all bran cereal, raisins, nuts, egg, buttermilk, and molasses.
• Sift flour, baking soda, baking powder, and salt.
• Add dry ingredients into wet mixture; stir just until combined.
• Fill quart cans that have been greased.
• This will fill 2 quart cans.
• Steam for 2-1/2 hours.

Steps:

• In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• In a bowl, mix together dry ingredients. Make a well in the center.
• In a separate bowl, mix together buttermilk, molasses and oil. Pour into dry ingredients and mix until well blended.
• Spoon batter into prepared tins or baking dish. Cover tops with foil and secure with string.
• Place in slow cooker and pour in enough boiling water to come 1 inch up the sides of the dishes.
• Cover and cook on high for 2-3 hours. Unmold and serve warm.

Steps:

• Mix all-bran, milk, molasses and sugar. Add sifted ingredients. Mix well and bake in loaf pan at 375F for 1 hour.

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.