Recipes

[deepwaterdotter]

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@BirkiLady wrote:

Nice to see a REAL receipe for Boston Brown Bread!  Those cans have become expensive with S&H, yet I love the flavor and texture of brown bread.  

Does anyone know why it was always sold in cans? That's something I should have asked my Grandmother and mother, but failed to do so as a  child.

I've never reheated it in the can; preferring to use my regular oven roasting ware to do so. 

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Maybe the sealed can helped keep the bread moist?

[aroc3435]

@BirkiLady   It was sold in cans because it was steamed right in the can rather than baked, per a Chicago Tribune article, written by Christopher Borrelli, which I found online.

aroc3435

Washington, DC

[CelticCrafter]

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@deepwaterdotter wrote:

I make my own from a recipe I tore out of an issue of Cook's Country.  It bakes in 2 loaf pans:

1 1/2 cups flour

1 1/2 cups raisins (I prefer golden)

1 cup whole-wheat flour

1 cup cornmeal

1 1/2 tsp baking soda

1/4 tsp salt

2 cups buttermilk

1 cup molasses

1/3 cup vegetable oil

1 egg

Whisk flours, raisins, cornmeal, baking soda, and salt in bowl. 

Beat egg in another bowl, then whisk in buttermilk, molasses, and oil.  Whisk into flour mixture.

Evenly scrape batter into 2 greased loaf pans.  Bake at 350 degrees until toothpick comes out with a few crumbs, 40-45 minutes.  Cool pans on rack for 15 minutes.  Remove from pans and cool for 1/2 hour.  It stores well when tightly-wrapped in plastic wrap.    

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Boston Brown Bread is steamed, not baked. 

You can do it on the stovetop, you can do it in a crock pot or you can do it in the oven in a water bath.

[BirkiLady]

@CelticCrafter  Yes! That's how I remember my mom and grandmother fixing it. Thanks for clarifying this receipe. Next time it will be the "real deal"!!

ETA: Although they always used the canned Brown Bread. I still don't understand why it comes in cans and am glad to have a receipe to try again now that I know to steam it in a crock pot!!!

[CritterKeeper]

The Dobbin House in Gettysburg, PA has the best brown dessert type bread! They serve it warm with cream cheese on the side. O...M...G! I could eat the whole loaf. If you ever get to that area, it is a must stop. http://www.dobbinhouse.com/ 

[CelticCrafter]

@BirkiLady  don't use the recipe shared here.  Any time I've made it, it had rye flour in it. 

Martha Stewart has a recipe and so does Americas Test Kitchen.

[BirkiLady]

IIRC, all Boston Brown Bread has rye flour in it. Why would you think that was a bad thing?  It's part of the history of New England and raising food. 

[candyagain]

I have a can sittng on my kitchen table right now. I have it with franks (Nathan's) and beans (Campbell's and sometimes B&M). My family usually had this meal on Saturday nights. Both my parents were of Irish descent and this was a tradition in both their homes.

Love brown bread toasted. Also good with cream cheese as said by another poster!

[CelticCrafter]

@BirkiLady the recipe shown here doesn't have any rye flour listed so I wouldn't use this particular one.

[corita]

        I have never heard of 'brown bread in a can', so I had to order a can!!  Though am curious about eating something sweet with franks and beans!!  Am anxious to try it out!!