Boston Brown Bread Recipe is Bread in a Can from Molasses Recipes

The Boston Brown Bread recipe does fit into the familiar bread classification. This unusual bread, originating in the New England states (named Boston) gets a lot of its unique flavor and some of the sweetness from molasses. Today many of our recipes call for the addition of fruits such as raisins for even more flavor and sweetness.

Most often the flour used in the recipes is of the whole grains (darker meals) or combined with white flour. The darker flours or meals were more plentiful for the average New Englanders to use, reserving the more valuable light flours for the wealthier people.

The idea of steaming the Boston brown bread recipe came as a more convenient way of cooking it over the fire in the old time fireplaces. Traditionally it was steamed in cans like our metal coffee cans. Today we still use the coffee cans (or loaf pans) only steaming them on top of our stoves or in our ovens with containers of water to produce the steam. This way of baking the bread produces a very moist and delicious can of bread; extra great spread with cream cheese.

TIP: When steaming bread in cans grease rounds of paper and place in bottoms of cans; this makes the bread easier to remove.

Boston Bread baked in a can

BOSTON BROWN BREAD RECIPE

• 2 Cups sour milk (make sour milk by adding 1 tablespoon vinegar or lemon to 1 cup sweet milk)


• ¾ Cup molasses


• 1 Cup bran


• 1 Cup whole wheat flour


• 1 Cup corn meal


• 2 Teaspoons baking soda


• 2 Tablespoons sugar


• 1 ½ Teaspoons salt


• 1 Teaspoon cinnamon


• 1 Cup raisins

Combine sour milk, molasses and bran. Let stand for about 10 minutes or until most of the liquid is absorbed by the bran. Combine the dry ingredients and raisins. Fold dry ingredients into the bran mixture and stir just enough to moisten the dry ingredients. Do not beat.

Fill greased molds 2/3 full. Recipe will fill 3 one quart molds or 2 1 ½ quarts molds. Cover tightly with greased heavy wax paper. Set mold on a trivet in a heavy pan, pour hot water around mold and steam for 3 hours. Remove mold from water, uncover mold and bake in a slow oven (250F degrees) for about 20 minutes to dry top.

BOSTON BROWN BREAD RECIPE

• 3 Cups graham flour


• 1 Teaspoon baking powder


• 1 Teaspoon baking soda


• 1 Cup raisins


• ½ Cup packed brown sugar


• 2 Cups buttermilk


• 1 Cup white cornmeal


• 1 Egg


• ¾ Cup molasses

Grease 1 pound coffee cans.

Combine and mix in a large bowl the flour, corn meal, baking powder, baking soda and raisins.

Beat egg in a small bowl; add brown sugar, molasses and milk.

Pour brown sugar mixture into dry ingredients and blend quickly.

Pour batter into prepare greased cans ¾ full, cover tightly with lids.

Steam in boiling water 1 ½ to 2 hours.

BOSTON BROWN BREAD RECIPE

• 2 Cups white sifted flour


• 2 Cups corn meal


• 2 Cups graham flour


• 1 Teaspoon salt


• 2 Cups molasses


• 2 Cups buttermilk


• 2 Teaspoons baking soda


• 2 Tablespoons melted shortening


• ½ to 1 Cup raisins OPTIONAL

Grease one pound coffee cans with shortening.

Mix baking soda with buttermilk; combine remaining dry ingredients.

Combine the dry ingredients with molasses, melted shortening and buttermilk/soda; stir to blend.

Stir in raisins if desired and fill cans ¾ full; place greased lids on; steam in boiling water 3 ½ to 4 hours.

BOSTON BROWN BREAD RECIPE

This recipe is flavorfully seasoned with cinnamon.

• 2 Cups sour milk


• ¾ Cup molasses


• 1 Cup bran


• 1 Cup whole wheat flour


• 1 Cup corn meal


• 2 Teaspoons baking soda


• 2 Tablespoons sugar


• 1 ½ Teaspoons salt


• 1 ½ Teaspoon cinnamon


• 1 Cup raisins

Combine sour milk, molasses and bran; let stand 10 minutes or until moisture is absorbed.

Combine dry ingredients and raisins; fold into bran mixture and stir just enough to moisten the dry ingredients. DO NO BEAT

Fill greased molds 2/3 full (3 quart molds or two 1 ½ quarts).

Cover molds tightly with greased fitted lids, heavy wax paper or parchment paper. (If using paper tie the paper on tightly)

Steam for 3 hours; remove cover and bake in oven at 250F degrees for 20 to 30 minutes; serve hot.

BOSTON BROWN BREAD RECIPE

This recipe adds a distinct flavor from rye meal.

• 1 Cup yellow corn meal


• 1 Cup rye meal


• 1 Teaspoon baking soda


• 1 Teaspoon salt


• 1 Cup graham flour


• ¾ Cup molasses


• 1 ½ Cups buttermilk

Sift corn meal, rye meal, baking soda and salt together; add graham flour and stir in remaining ingredients.

Grease one pound cans and place rounds of greased paper in bottom of cans.

Fill cans 2/3 full and place cans on a rack in a large kettle; add hot water half the height of the cans.

Cover kettle with lid and bring water to a boil; boil gently 3 hours. (May need to add more boiling water).

Remove cans from water and place in hot oven (400F degrees) for a few minutes to dry out the top.

Immediately remove from cans and serve hot.

Indulge yourself and your family with these delcious bread recipes below:

• Corn bread recipe


• Rye bread recipes


• White bread recipe

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