How Do I Choose the Best Boston Brown Bread

  1. Boston Brown Bread
    Keith shows Bridget how to make a classic, hearty loaf of Boston Brown Bread!

  2. Boston Brown Bread |

  3. Boston Brown Bread

    this is a dense hearty bread that’s more like a cake but it is not sweet – traditionally it is covered with beans and hot dogs for breakfast – Boston Brown Bread can be enjoyed hot or cold – try it with butter and jelly – try it plain – try it toasted – I like it warm with butter as a snack

    BOSTON BROWN BREAD – steamed bread – boiled bread – YANKEE BROWN BREAD – step by step

    some people add raisins – some people add nuts – about 1/3 cup of each – this is your choice
    grease loaf pans or coffee cans with butter
    1/2 cup (heaping) all-purpose flour
    1/2 cup (heaping) rye flour
    1/2 cup (heaping) finely ground corn meal
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon allspice
    1/2 cup molasses
    1 cup buttermilk
    1 teaspoon vanilla extract

    adjust your cooking time to the size/number of cans or pans you are using – two hours is a good place to start but yours may take more or less

  5. Boston Brown Bread/
    Hey everyone! Our first episode! Thank you for watching and tuning in every Monday where we use a different recipe every week from my Grandma’s old Cookbook. This week is Boston Brown Bread and we attempt to make this very old recipe. It was actually fun to do and it was more like a science experiment than a cooking recipe. However, we had a blast making Boston Brown Bread and it was actually very good.

    1 cup yellow corn meal
    1 cup whole wheat flour
    1 cup all purpose flour
    1 and 1/2 teaspoon salt
    1/2 cup sugar
    1 teaspoon baking soda
    2/3 cup molasses
    1 and 1/2 cup buttermilk

    Other items:
    Aluminum foil
    Tin cans (large or small) for example coffee cans or vegetable cans
    A large pot to steam the Bread in ( I used a large stock pot)
    Rubber bands or string

    Mix all dry ingredients
    Mix wet ingredients
    Mix wet ingredients with dry ingredients well (add nuts, raisins, or dates if desired)
    Pour mix into can or cans
    Fill water half way to 2/3rds up the cans in the pot
    Bring to rapid boil
    Simmer for 2 hours
    Check with toothpick
    Put back in if needed

    Serve with bake beans
    Eat plain, with butter, or like my Grandma, with cheez whiz and green olives

  6. Boston brown bread
    Makes 3 (16 oz) cans filled 2/3 full before baking

    3 cups all purpose flour
    2 cups buttermilk, or whole milk
    2/3 cup molasses
    2 tsp-baking soda
    1 tsp-salt
    1 cup raisins (or cranberries)

    Before adding raisins,
    mix wet and dry ingredients separately first
    then mix wet and dry together
    Now put in raisins

    Fill cans 2/3 full-they will rise and overflow if you fill them too high
    cover with foil and wire tie or use rubber bands to hold the foil

    Pre-fill a large pot with water and place cans in the pot to check if the water goes up 3/4 to the top of the cans.

    Take the cans out and then turn on the heat until the water starts to boil

    Carefully place the cans in the boiling water and cover. Let boil for 2 hours.

    After 2 hours check the bread by poking a toothpick or skewer into the bread to make sure it is done. If there is no batter stuck to the toothpick, then it is done.

    Take cans out and allow to cool before eating.
    It is traditionally eaten (I am told) with baked beans.

    I like it with lots of butter and jelly.
    You can also toast it later an

    Please join me in my kitchen as I make delicious Boston Brown Bread with raisins in cans! This is a favorite of ours!
    Preheat oven to 325 degrees
    have 2 buttered/greased 16 oz Non BPA cans ready
    roasting pan with rack
    boil 8 quarts of water on stovetop

    Bowl 1 Mix dry ingredients.
    1 cup all purpose flour, 1 cup rye flour, 1 cup corn meal, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder, 1 tsp allspice
    Add 1 cup raisins, toss to coat

    BOWL 2, mix wet ingredients:
    2 cups buttermilk (or 2 cups milk with 2 tbsp vinegar); 1 cup molasses, 2 tsp vanilla

    Mix dry and wet together into one bowl

    Fill buttered cans 2/3 full, cover tightly with foil. Place baking pan with rack in preheated oven. Place filled jars in pan. Pour boiling water into pain to cover bottom 1/3 of jars.

    Bake/steam 2-1/4 hours. Check with toothpick to see if they are done, slightly pulled away from sides and no batter on toothpick.

    Run butterknife around inside edge of can to release bread. Slice and enjoy! Especially good with Boston Baked Beans!

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