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Traditional Boston Brown Bread

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Traditional Boston Brown Bread

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Traditional Boston Brown Bread Recipe Traditional Boston Brown Bread Recipe

This darkish, wet bread is historically served with baked beans and franks. It’s a cinch to place in combination, is wet and scrumptious, and is a Saturday supper Boston custom. The substances may also be blended up briefly; the steaming takes about 2 hours.

At a look

Prep
Total
Yield
1 loaf

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup pumpernickel flour
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup raisins; not obligatory, however just right
  • 2 cups buttermilk
  • three/four cup molasses

  • four 7/eight oz. yellow cornmeal
  • three three/four oz. pumpernickel flour
  • four oz. King Arthur Premium 100% Whole Wheat Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • five 1/four oz. raisins; not obligatory, however just right
  • 16 oz. buttermilk
  • nine oz. molasses

  • 138g yellow cornmeal
  • 106g pumpernickel flour
  • 113g King Arthur Premium 100% Whole Wheat Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 149g raisins; not obligatory, however just right
  • 454g buttermilk
  • 255g molasses

Instructions

  1. Mix the cornmeal, flours, baking soda, salt and raisins in combination. Combine the buttermilk and molasses and stir them into the dry substances.
  2. Place the mix in an eight half” x four half” bread pan, or 2-quart pudding mould. Cover loosely with foil that has been greased at the inside of (to stop sticking) and protected with a rubber band. Or grease the interior lid of the pudding mould.
  3. Place the pan, or mould, in a kettle or saucepan on best of one thing (crinkled aluminum foil or a chrome steel vegetable steaming insert will do well) to stay the pan off the ground of the kettle. The kettle will have to be deep sufficient so its lid can quilt the pudding container.
  4. Fill the kettle with boiling water two-thirds of the way in which up the pan. Cover, carry the water again to a boil, then decrease to a simmer. Steam for roughly 2 hours, including water if vital. The bread is completed when a toothpick inserted into the middle comes out blank, or with a couple of wet crumbs clinging to it.
  5. Remove the bread from the kettle, and let it cool within the pan for roughly 10 mins earlier than turning it out of the pan to chill on a rack.
  6. Store, well-wrapped, at room temperature for an afternoon or so. Refrigerate as much as a number of days, or freeze for as much as three months.
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