How To make Boston Brown Bread Crockpot
Ingredients
1
cup
whole wheat flour
1
cup
rye flour
1
cup
yellow cornmeal
2
teaspoon
baking soda
1 1/2
teaspoon
salt
1/2
cup
dark molasses
1 1/2
cup
buttermilk
1
cup
seedless raisins
2
cup
hot water
Directions:
This is great with baked beans and franks. It's dark and dense, and leftovers make wonderful toast.
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 all the ingredients are combined.
Grease a 2 quart mold, flour it, and fill. The batter should not fill more than 2/3 of the mold. Cover with foil and tie with string. Set the mold on a trivet in the bottom of the slow cooker. Pour the hot water into the pot, cover the pot, and cook on High for 3 to 4 hours.
The bread is done when the top is dry and recedes from the edge of the mold. Cool the bread on a rack for 10 minutes, then turn out and serve.
Makes 1 loaf.
How To make Boston Brown Bread Crockpot's Videos
How to Make Boston Baked Beans ~ A New England Saturday Tradition!
Let this native New Englander show you how simple it is to make real Boston Baked Beans, just as they have been made since Colonial days, and I'll even show you a couple of favorite New England variations.
RECIPE:
Boston Baked Beans
1 lb. dried Navy, Soldier, Pea, or other favorite beans.
6 Tbs. brown sugar, packed
1/2 cup Grandma's dark molasses
2 tsp. dry Coleman's mustard
1 tsp. salt
1 medium onion, chopped coarsely
4-6 oz. fat salt pork belly, scored crosswise to rind in 1/2 inch squares. Do not cut through rind. Hint: pork cuts easier if frozen.
DIRECTIONS:
Pick over beans for defects or stones, wash, and soak overnight in 1-1/2 gallons water.
In morning, parboil about 25 minutes. Skins will crack open when blown upon. Do not add any salt.
Remove beans with slotted spoon to crock, but reserve the liquid, which will be needed throughout cooking for replenishment.
Add remaining ingredients and stir in enough of the reserved liquid generously to completely cover. Place pork on top of beans with the cut pork belly side down, with rind facing up.
Cover with crockery lid or cover loosely with foil. Do not seal tightly.
Check at least every 90 minutes and don't allow beans to dry out. Replenish with reserved parboil water as needed during cooking to maintain liquid.
Bake at 275° F for six hours, or until tender.
NOTE: Kidney, yellow-eye and certain others require longer cooking times at increased temperature of 300°.
Mum’s Traditional Irish Soda Bread Recipe (Brown Bread) for St. Patrick's Day
My Mum’s Traditional Irish Soda Bread is full of warmth and flavor and is a simple quick bread that is a must for your upcoming St. Patrick's Day, but also perfect for any time of the year!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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Boston Brown Bread on The How To Show with Anje Omstead & Frannie Weinrob on TSPN TV 11 19 14
Frannie will prepare “Boston Brown Bread” mix in a can by placing dry ingredients into a can, along with recipe card and list of “Ingredients you will Need.” Idea: Frannie will have finished bread in a can that Anje can decorate. Idea: Anje can demo other cute packaging ideas for, say, cookie platters and snack-mix type gifts.
Food Gifts,
...........The How To Show
Bread in a Can…
To make a gift, place in a clear gift bag…
½ cup whole wheat flour
½ cup rye flour
½ cup cornmeal
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon freshly ground allspice
½ teaspoon orange zest
½ cup black raisins
Place the bag in a 1-lb coffee can or a rolled wafer cookie tin (400g size) and decorate. Include these directions…
To Make Bread: Preheat oven to 375. Coat the inside of the can with nonstick spray. In a large bowl, combine contents of bag with 6 Tblsp of canola oil, ½ cup of molasses just to combine. Add 1 cup of buttermilk, 1 tsp of vanilla extract and 1 large lightly beaten egg and mix just to combine. Spoon bread into the prepared can. There should be about 1-½ “ of clearance above the batter for the bread to rise. Cover the top of the can lightly with greased foil. Place can inside a deep-sided 3 quart oven-safe pot and pour enough boiling water to reach halfway up can. Bake for 1 hour and 15 mins or until edges of the bread begin to pull away from the sides of the cans. Remove can from the pot of water, uncover, place on a cooling rack and cool for 1 hour before removing bread from the can. Slice bread into thick rounds and serve warm or at room temperature with cream cheese and jam.
MAKING BOSTON BROWN BREAD WITH RAISINS
I created this video with the YouTube Video Editor (
Boston Brown Bread
1 c. all purpose flour
1 c. rye flour
1 c. corn meal (finely ground)
1 tsp salt
1 tsp allspice
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
2 c. buttermilk
(to make your own buttermilk: use ratio of 1 tbsp vinegar to 1 c. milk)
1 c. raisins
1 c. molassas
This recipe will fill two 1lb metal coffee cans. Choose cans with no BPA in them!!! Butter inside of cans.
Preheat oven to 325 degrees.
Boil large pot of water to fill roasting pan (with a rack) for steaming bread. Water should go up to 1/3 height of cans, when cans are set in the roasting pan.
Mix dry ingredients. Add wet ingredients.
Fill cans to the same height (can use a funnel to make it easier).
Cover top of cans securely with aluminum foil.
Place cans in roasting pan, and put in oven.
Add boiling water to roasting pan, up to 1/3 of height of cans.
Steam for 2 1/2 hours.
Please be careful when taking bread out of cans.
When PLAN B fails, go back to PLAN A | Meal Prepping for a week
I'm working on meal prepping for a week and plan B wasn't NOT what I expected. What's one to do but go back to plan A.
Crockpot Boston Brown Bread recipe:
Flour Tortillas:
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Cooking with Annie: Episode 3 - Traditional Boston Brown Bread
This bread is a traditional brown bread and doesn't require yeast or eggs. I understand that some folks are having a hard time getting everything we might normally be able to find at the grocery store, yeast and eggs, to name just a few. I hope you love this recipe as much as we do!