HOMEMADE BOSTON BROWN BREAD
Wonderful bread! Although tradition dictates that this bread should be served with Boston Bake Beans it is also great with a bowl of soup, a salad or with a main dish. You will need 3 10-ounce coffee cans to bake this bread, although it can also be baked in 8X4 loaf pans (but then you will not have the beautiful rounds that make this bread special). The loaves can be frozen for up to 1 month. This recipe is from Massachusetts' infamous baker René Becker of the Hi-Rise Bread Company. I have only made it with fragrant organic flours, but I am sure non organic flours would work as well.
Provided by NcMysteryShopper
Categories Breads
Time 1h50m
Yield 3 Loaves
Number Of Ingredients 11
Steps:
- Remove one of your oven racks and preheat oven to 300°.
- Generously butter three 10-ounce coffee cans. In an extra large mixing bowl combine all the flours. Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
- In a separate bowl, whisk the milk with the molasses. Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
- Pour the batter into the greased coffee cans. Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch. Place cans on wire rack and let cool for about 10 minutes, then unmold. Slice bread into rounds and serve.
- When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.
Nutrition Facts : Calories 1406.8, Fat 16.7, SaturatedFat 8.1, Cholesterol 45.5, Sodium 2422.3, Carbohydrate 289.3, Fiber 26.6, Sugar 80.9, Protein 37.3
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Thokozile Manzini
manzinit@gmail.comOverall, I'm not impressed with this recipe. I won't be making it again.
MUMAR 7862030
78620303@yahoo.comThis recipe is missing some important instructions. I had to guess at how to do some things.
Tenoch Martinez
martinez_t19@yahoo.comI followed the recipe exactly and my bread turned out dry. I'm not sure what went wrong.
Manoj Rana
rm@yahoo.comThis bread is a bit too sweet for my taste, but it's still pretty good.
Vincente Roccaforte
roccaforte.v@gmail.comI had some trouble finding molasses, but it was worth the effort. This bread is delicious!
Asya Sherif
s.asya@aol.comThis bread is a bit denser than I expected, but it's still very good.
Luqman Hassan
hassan-luqman@yahoo.comI love that this bread is made with whole wheat flour. It's a healthier option than white bread.
Adnan ali 0.1
adnan28@gmail.comThis bread is a great way to use up leftover cornmeal.
masud korim
korim_m@gmail.comI'm not a big fan of molasses, but I still loved this bread. It's so moist and flavorful.
Abi Jaan
jaan.a10@yahoo.comThis is the best Boston brown bread recipe I've ever tried. It's so easy to make and it always turns out delicious.
Kwaku Adepa
kwaku61@gmail.comI made this bread for a potluck and it was a huge success. Everyone loved it!
Tausif Ali
alitausif@hotmail.comThis bread is perfect for breakfast, lunch, or dinner. I love it toasted with butter and jam.
JASON BURNS
burns4@yahoo.comI love the simplicity of this recipe. It's just a few basic ingredients and it comes together in no time.
Matsiliso Moyo
matsiliso-moyo@yahoo.comI've made this bread several times and it's always a hit with my family and friends.
Lydia Ebony
lydia.ebony72@hotmail.comThis bread is so moist and flavorful. I could eat it every day!
ThatGuyKira
thatguykira@gmail.comI love the flavor of this bread. It's not too sweet and it has a nice molasses flavor.
Julian Thompson
t_j@aol.comThis is my new favorite bread recipe! It's so easy to make and it always turns out perfect.
declerk mokgatle
declerk.mokgatle63@aol.comJust made this bread and it turned out fantastic! I didn't have any molasses so I used maple syrup instead and it was still delicious.