Best Boston Brown Bread Recipes

AUTHENTIC BOSTON BROWN BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8x4-in. loaf pan; cover with foil., Place pan on a rack in a boiling-water canner or other large, deep pot; add 1 in. of hot water to pot. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water to the pot as needed. , Remove pan from the pot; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

BOSTON BROWN BREAD

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.

BOSTON BROWN BREAD

Steps:

• Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
• Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
• In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

BOSTON BROWN BREAD

Steps:

• Preheat the oven to 350 degrees with the rack placed in the lower third. Generously butter one 28-ounce can (or two 15 1/2-ounce cans). Set a kettle of water to a boil.
• In a large bowl, whisk together graham and rye flours, cornmeal, baking powder, baking soda, and salt. Stir in sour cream, molasses, and water. Fold in raisins, if using. Pour batter into prepared can.
• Place can in a deep pot with a tight-fitting lid (foil may also be used) and add enough boiling water to come halfway up the sides of the can. Cover the pot and bake until a cake tester inserted in the center comes out clean, about 1 1/4 hours for 28-ounce bread or about 55 minutes for 15 1/2-ounce breads.
• Remove can from water and let cool slightly on a wire rack. Turn out bread, shaking can if necessary to loosen. Return to rack to cool completely.

BOSTON BROWN BREAD III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
• In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
• Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

BOSTON BROWN BREAD

Steps:

• Clean two 15-ounce cans thoroughly and remove any labels. Spray the insides with cooking spray. Put a kettle on to boil.
• Whisk all-purpose flour, rye, cornmeal, baking soda, baking powder, and salt together in a large bowl. Mix buttermilk, molasses, egg, and brown sugar together in a separate bowl. Combine molasses mixture with the flour mixture and stir in currants.
• Divide the batter between the prepared cans. Cover the tops with foil lightly sprayed with cooking spray; secure with twine.
• Place the cans on a rack inside of a large stockpot and pour the boiling water into the pot until it comes halfway up the cans. Bring to a simmer over medium heat. Place a lid on top of the pot and reduce heat to low. Continue simmering until a skewer inserted into the bread comes out with minimal moist crumbs, 35 to 40 minutes.
• Remove the cans from the pot using tongs, remove the foil tops, and cool on a wire rack for 15 minutes. Turn cans upside down and gently shake to loosen the bread. Return to wire rack to cool completely.

BOSTON BROWN BREAD

Steps:

• Heat oven to 350 degrees and generously coat the insides of 2 10-ounce coffee cans or a 9-by-5-inch loaf pan with cooking spray. Place the white rye flour in a large skillet over medium heat and toast, whisking constantly, for 7 minutes. The flour will darken slightly and smell nutty.
• Whisk the flours, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the doenjang and buttermilk until combined; set aside. With an electric mixer, whip the egg whites with 1 tablespoon of the molasses until stiff, silky peaks form, about 5 minutes. Whisk the remaining molasses into the buttermilk mixture. Gradually stir the buttermilk mixture into the dry ingredients until combined. Fold in the whipped egg whites in 2 additions.
• Pour batter into the prepared cans or loaf pan. Coat pieces of foil with cooking spray, then cover the tops of the cans or pan securely. Set the cans or pan in a baking dish and add enough hot water to come about 1/4 inch up the side. Transfer to oven and bake until the top springs back when lightly touched, about 1 hour 40 minutes for the cans, or 2 hours for the loaf pan. Let cool 20 minutes on a wire rack, then invert and remove the bread to a cutting board. Let cool completely before slicing.

BOSTON BROWN BREAD

Steps:

• In a large bowl, beat eggs and brown sugar. Add molasses and buttermilk; mix well. Combine the flours, salt and baking soda; stir into egg mixture just until moistened. Fold in raisins and walnuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with butter or cream cheese if desired.

BOSTON BROWN BREAD(BREAD MACHINE)

Steps:

• Measure ingredients into the baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Whole Wheat cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

BOSTON BROWN BREAD I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda and salt. Mix in molasses and buttermilk. Stir in raisins or currants. Pour batter into prepared loaf pan.
• Bake for 1 hour in the preheated oven, or until a tester inserted into the center of the loaf comes out clean.

BOSTON BROWN BREAD

Steps:

• Preheat oven to 350°F. Cut two 6" squares of foil. Coat insides of cans and one side of foil squares with 1 tablespoon butter. Stir milk and next 3 ingredients in a small saucepan over low heat until sugar dissolves and mixture is just warmed (do not boil). Whisk whole wheat flour and next 5 ingredients in a large bowl. Add milk mixture; whisk until smooth. Fold in raisins, if using. Divide batter between cans. Smooth tops.
• Cover cans with foil, butter side down. Secure foil with kitchen twine. Place cans foil side up in a deep roasting pan or a heavy shallow pot. Transfer pan to oven. Pour very hot water into pan to come about 3" up sides of cans.
• Bake until a skewer inserted through foil into the center of each loaf comes out clean, about 1 1/2 hours. Transfer to a wire rack. Let cool for 10 minutes. Run a thin knife around edges of cans. Invert to release loaves onto rack. Let cool completely. DO AHEAD: Bread can be made 3 days ahead. Wrap tightly in plastic; store at room temperature.
• Slice bread. Serve with soft butter.

BOSTON BROWN BREAD

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!

HOMEMADE BOSTON BROWN BREAD

Steps:

• Remove one of your oven racks and preheat oven to 300°.
• Generously butter three 10-ounce coffee cans. In an extra large mixing bowl combine all the flours. Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
• In a separate bowl, whisk the milk with the molasses. Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
• Pour the batter into the greased coffee cans. Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch. Place cans on wire rack and let cool for about 10 minutes, then unmold. Slice bread into rounds and serve.
• When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.

BOSTON BROWN BREAD FOR BREAD MACHINES(1.5 POUNDS)

Steps:

• If figs are hard, pour boiling water on them to soften them, then drain well before mincing raisins are usually soft enough to skip this step.
• Add all ingredients in the order recommended by your bread machine.
• This recipes makes a 1 1/2 pound loaf.

BOSTON BROWN BREAD IN A PRESSURE COOKER

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.

BOSTON BROWN BREAD

Steps:

• Place a rack in the bottom third of the oven and preheat to 300 degrees F.
• In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda.
• In a medium bowl, whisk together the molasses, buttermilk, and egg.
• Pour the molasses mixture into the flour mixture and mix until a thick batter is just formed. Transfer the batter to the prepared coffee can. Cover tightly with the foil, buttered-side down.
• Place the coffee can in a pot that is twice the height of the can. Pour enough hot water in the pot to reach halfway up the sides of the can. Bring the water to a boil on top of the stove, before transferring to the oven. Bake the bread, in the water bath, until spongy and a wooden skewer inserted in the center comes out clean, about 3 hours.
• Remove can from the water bath and set aside to cool completely. Remove the loaf from the can. Slice into rounds and serve.

BOSTON BROWN BREAD

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.

BOSTON BROWN BREAD- SIMPLE RECIPE

Steps:

• 1. Preheat oven to 325^. Generously spray or grease a 1-pound coffee can. Set aside.
• 2. Combine the flour, baking soda, salt, and sugar in a mixing bowl. Stir in molasses and milk. If using raisins, dust with flour to coat first, then fold into the batter.
• 3. Fill the coffee can with batter. It should come up about 2/3 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 1/2 way up the sides of the can. Place in oven and allow to steam for 2 hours, checking the war level after 1 hour. Add more boiling water if needed. Check by sticking a skewer into the bread; it will come clean when done. Remove string and foil and allow to cool for 1 hour before removing from can.

GRANDMA JOY'S BOSTON BROWN BREAD

Steps:

• Soak raisins in rum 2 hours.
• Preheat oven to 350 degrees. Combine flours, bran and baking soda. In a separate bowl, combine egg, sugar, corn syrup, molasses, buttermilk and raisins (with liquor). Mix well. Stir in the flour mixture.
• Pour the mixture into three clean, well-greased tin cans (2 1/2-cup capacity each), filling each about two-thirds full. Cover each tightly with foil. Place in a baking dish and add water to reach halfway up the side of the cans. Cover baking dish with foil, place in oven and bake 3 hours. Cool 15 minutes before removing from cans.

BOSTON BROWN BREAD II

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.