Best Brown Bread With Raisins Recipes

RAISIN BROWN BREAD

Steps:

• Blend together flour, baking soda and salt.
• Blend in whole wheat flour and raisins.
• Make a well in centre of dry ingredients.
• Add milk and molasses.
• Divide batter among 4 greased 20oz cans.
• Cover each with aluminum foil and tie in place.
• Steam for 1 hour.
• Serve warm or cold.

BROWN BREAD WITH RAISINS

Steps:

• Combine all ingredients and mix well.
• Spoon into a well-greased and lightly floured 8x4 inch loaf tin.
• Preheat oven to 350.
• Set bread aside for 30 minutes.
• Bake 45 minutes, or until done.
• Cool, and remove from tin, cooling completely.

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:

• 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.

OLD-FASHIONED BROWN BREAD

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.

MICROWAVE BROWN BREAD WITH RAISINS

Steps:

• grease lightly a 4 cup glass measuring cup ( I used a quick spray of Pam)
• Mix molasses and buttermilk in a medium bowl, Then add the raisins, baking powder, baking soda and salt, Mix well by hand.
• Gradually add the wheat flour, all purpose flour and corn meal, stir until moist.
• Pour into prepared measuring cup. cover with plastic wrap making sure it clings to edge. Place in microwave on med level for 8 1/2 minutes remove , uncover and let sit for 10 minutes

BROWN BREAD WITH RAISINS

Steps:

• Heat oven to 325°F. Grease 2-quart casserole dish with shortening or cooking spray.
• In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 30 seconds, scraping bowl constantly. Pour batter into casserole.
• Bake uncovered about 1 hour or until toothpick inserted in center comes out clean. Immediately loosen sides of bread with metal spatula and remove bread from casserole. Cool 30 minutes on cooling rack before slicing. Serve warm.