This New England classic is a must-eat!?
Boston brown bread is a classic New England staple. Have you ever tried it? Boston brown bread is a New England classic that has yet to be popularized in other areas. However, everyone should try it. It’s a sweetened, moist brown bread with raisins that has a rich, molasses taste. It’s how it is baked that makes the difference. You could make this in a loaf pan. However, you can bake it or steam it in a can. While traditionally baked beans cans are used for this recipe, you can use any clean 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 :
- Preheat oven to 350º F and, if using (cleaned) cans, generously spray 4-5 (15 oz.) cans with non-stick spray. If not using cans, use a greased 9×5-inch loaf pan.
- Place raisins in a medium bowl and top with boiling water. Let sit for 10 minutes, or until puffed up.
- Combine wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Beat in egg.
- In a separate bowl, whisk baking soda into buttermilk, then stir in molasses.
- Fold wet ingredients into the dry ingredients, mixing until just incorporated, then fold in plumped up raisins.
- Pour batter into greased cans, filling them only 1/2 full. Tap cans on counter to remove any air bubbles.
- Place cans on a baking sheet, then (optional:) place a second baking sheet on top of the cans (to prevent the bread from baking too high).
- Place baking sheet(s) in oven and bake for 50 minutes.
- Remove top baking sheet and cook for another 10 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and use a knife to cut around edges of cans. Gently take loaf out of cans and let cool on a wire rack.
- Serve with butter or cream cheese and enjoy!
The Boston Brown Bread Recipe That Makes You Go Back In Time
Yield:
6-8
Prep Time:
20 minutes
Cook Time:
50 minutes
Additional Time:
20 minutes
Total Time:
1 hour 30 minutes
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
- Preheat oven to 350º F and, if using (cleaned) cans, generously spray 4-5 (15 oz.) cans with non-stick spray. If not using cans, use a greased 9×5-inch loaf pan.
- Place raisins in a medium bowl and top with boiling water. Let sit for 10 minutes, or until puffed up.
- Combine wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Beat in egg.
- In a separate bowl, whisk baking soda into buttermilk, then stir in molasses.
- Fold wet ingredients into the dry ingredients, mixing until just incorporated, then fold in plumped up raisins.
- Pour batter into greased cans, filling them only 1/2 full. Tap cans on counter to remove any air bubbles.
- Place cans on a baking sheet, then (optional:) place a second baking sheet on top of the cans (to prevent the bread from baking too high).
- Place baking sheet(s) in oven and bake for 50 minutes.
- Remove top baking sheet and cook for another 10 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and use a knife to cut around edges of cans. Gently take loaf out of cans and let cool on a wire rack.
- Serve with butter or cream cheese and enjoy!
