Best Steamed Cranberry Brown Bread Slow Cooker Recipes

STEAMED CRANBERRY BROWN BREAD (CROCK-POT)

Steps:

• Coat the inside of a 13-oz coffee can with cooking spray.
• Combine first 6 ingredients in a large bowl.
• In a small bowl, combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened.
• Fold in dried cranberries and walnuts.
• Spoon mixture into coffee can. Cover with foil coated with cooking spray; secure with a rubber band.
• Place can in a crockpot; add enough hot water to crockpot to come halfway up sides of can.
• Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean.
• Remove can from crockpot.
• Let bread cool, covered, in can on a wire rack for 5 minutes.
• Remove bread from can and let cool completely on wire rack.

GOOEY OLD-FASHIONED STEAMED MOLASSES BREAD

Steps:

• Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a coil. Place on bottom of a 5-qt. slow cooker to make a rack., Combine bran, flours, cranberries, baking powder, baking soda, salt and cinnamon. In another bowl, beat egg, buttermilk, molasses and honey. Stir into flour mixture just until blended (do not overbeat). Pour into a greased and floured 2-qt. baking dish. Tightly cover with lightly greased foil. Place in prepared slow cooker. Cook, covered, on high about 3 hours, until a thermometer reads 190-200°., Remove dish to a wire rack; cool 10 minutes before inverting loaf onto the rack. Serve warm or cold.

MARTHA STEWART'S CRANBERRY STEAMED PUDDING

Steps:

• Steam your pudding in a deep pot with a tight-fitting lid, so that the steam has room to circulate.
• Keep a kettle of hot water on hand to refill the pot if necessary.
• Do not allow the pudding to cool much longer than fifteen minutes, or you may have trouble removing it from the mold.
• Generously butter a 7 1/2-cup steam-pudding mold, and set aside.
• In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick.
• Set over medium-high heat, and bring to a boil.
• Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens.
• Remove from heat, discard cinnamon stick, and cool.
• Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside.
• Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water.
• Set over high heat, and bring to a boil.
• Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
• In a medium bowl, sift together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about four minutes.
• Add eggs one at a time, then vanilla, mixing until completely blended.
• In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition.
• Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended.
• Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band).
• Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot.
• Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold.
• Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean.
• Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
• Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment.
• Add the remaining 2 tablespoons kirsch and sifted confectioners’ sugar.
• Whip on high speed until stiff peaks form, about 45 seconds to 1 minute.
• Unmold pudding onto a serving platter.
• Serve with kirsch-flavored whipped cream.

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

STEAMED BROWN BREAD

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.

STEAMED BROWN BREAD

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.

STEAMED ALL BRAN BROWN BREAD

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.

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.

STEAMED CRANBERRY BROWN BREAD (SLOW COOKER)

Steps:

• 1. Coat the inside of a clean 12-13-oz coffee can with cooking spray.
• 2. Combine first 6 ingredients in a large bowl.
• 3. In a small bowl, combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened.
• 4. Fold in dried cranberries and walnuts.
• 5. Spoon mixture into coffee can. Cover with foil coated with cooking spray; secure with a rubber band.
• 6. Place can in a slow cooker liner; add enough hot water to slow cooker to come halfway up sides of can.
• 7. Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean.
• 8. Remove can from slow cooker. Let bread cool, covered, in can on a wire rack for 5 minutes.
• 9. Remove bread from can and let cool completely on wire rack.