The Boston Brown Bread Recipe That Makes You Go Back In Time. This New England classic is a must-eat!?
Boston brown bread is a staple of New England. It is a classic New England staple. Have you ever tried it before? Boston brown bread, a New England staple, is still not well-known in other parts of the country. Everyone should try it. This is a sweetened, moist, brown bread with raisins and a rich, molasses flavor. The difference is in how the bread is baked. This could be made in a loaf pan. You can also bake or steam it in cans. This recipe is best made with canned baked beans, but you can also use any can.
Serves 6-8 | 1 hour
Ingredients:
2 1/2 cups wheat flour
2 cups buttermilk
1/2 cup all-purpose flour
1 cup raisins
1/2 cup sugar
1/2 cup molasses
2 1/2 teaspoons baking soda
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 cup water, boiling
butter, garnish
Directions:
Pre-heat oven to 350o F. Spray 4-5 (15 oz. ) cans with nonstick spray. Spray cans with nonstick spray. You can also use a 9×5-inch greased loaf pan.
Put raisins in a bowl. Add boiling water to top it. Allow raisins to sit for 10 minutes or until they puff up.
In a large bowl, combine all-purpose flour, wheat flour, sugar, baking powder, and salt. Beat in egg.
Mix buttermilk and baking soda in a separate bowl. Then add molasses.
Mix the wet ingredients with the dry ingredients until well combined. Add in the plumped raisins.
Put the batter in greased cans and fill them to half full. To remove air bubbles, tap cans on the counter.
To prevent the bread from rising too high, place cans on a baking tray.
Bake for 50 minutes on a baking sheet.
Take off the top baking sheet. Continue cooking for 10 minutes or until a toothpick inserted into the center comes out clean.
Take the cans out of the oven and use a knife or a sharp knife to trim them. Let the loaf cool on a wire rack while you take it out of the cans.
Enjoy with butter or cream cheese.
Ingredients
- 2 1/2 cups wheat flour
- 2 cups buttermilk
- 1/2 cup all-purpose flour
- 1 cup raisins
- 1/2 cup sugar
- 1/2 cup molasses
- 2 1/2 teaspoons baking soda
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water, boiling
- butter, garnish
Instructions
Pre-heat oven to 350o F. Spray 4-5 (15 oz. ) cans with nonstick spray. Spray cans with nonstick spray. You can also use a 9×5-inch greased loaf pan.
Put raisins in a bowl. Add boiling water to top it. Allow raisins to sit for 10 minutes or until they puff up.
In a large bowl, combine all-purpose flour, wheat flour, sugar, baking powder, and salt. Beat in egg.
Mix buttermilk and baking soda in a separate bowl. Then add molasses.
Mix the wet ingredients with the dry ingredients until well combined. Add in the plumped raisins.
Put the batter in greased cans and fill them to half full. To remove air bubbles, tap cans on the counter.
To prevent the bread from rising too high, place cans on a baking tray.
Bake for 50 minutes on a baking sheet.
Take off the top baking sheet. Continue cooking for 10 minutes or until a toothpick inserted into the center comes out clean.
Take the cans out of the oven and use a knife or a sharp knife to trim them. Let the loaf cool on a wire rack while you take it out of the cans.
Enjoy with butter or cream cheese.
Notes
Serves 6-8 | 1 hour
