Boston brown bread recipe

A staple in New England, Boston brown bread – called just brown bread in New England – is a moist, sweet bread made with raisins and molasses that's baked in aluminum cans. (Baked bean cans would be a good choice!) The bread is said to have made its appearance in the 1800s. Serve this easy Boston...

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…

Imagine slicing into a loaf of Sweet and Moist Boston Bread. Where each slice. Is a tender embrace of comfort. This isn’t just bread. It’s a blend of love. Tradition. And the simple pleasure. Of baking from the heart. With plump, juicy raisins. Peeking through a soft, golden crust. And the deep, caramel notes of molasses. Intertwining with the warmth of buttermilk. This bread is a testament. To the joy of homemade treats. It’s about gathering around the table. Breaking bread. And sharing…

This is an old family recipe that has been around for as long as I have, maybe more. I first became acquainted with it while watching my grandmother prepare it in her kitchen one Saturday afternoon. I was fascinated at the prospect of something being baked in a can that once housed vegetables. An impatient six-year-old, the hour of time required for baking seemed like an eternity. I could hardly wait to see them come from the own, wondering just how high they would rise above the can. These…

Ingredients:1 cup whole wheat flour1 cup cornmeal1 cup rye

Have you heard of this New England classic??

Yesterday, I asked my Facebook friends a random question, "Has anyone heard of Boston brown bread you buy in a can?" I was surprised that anyone replied, but

In a large bowl combine the whole wheat and rye flour, cornmeal, baking soda and salt. Make a well in the center and pour in the molasses, buttermilk and raisins. Stir until...

For as long as I can remember, my favorite bread — the bread I still crave above all breads — has come in a can. It’s called brown bread, or outside New

Did you know? “Brown bread is as old as our country,” James Beard wrote in “American Cookery” (1972). “Everyone seems to treasure an ‘original’ recipe, handed down from the founding families.” At the time of the American Revolution, wheat flour was a luxury. Cornmeal and rye flour were more common. So the three grains were combined in what were called “thirded” breads. A bread born of necessity 300 years ago easily could have been invented this morning by a nutritionist. It’s high in fiber…