View Full Version : OLD FASHIONED steamed BROWN BREAD

11-16-2008, 05:38 PM
Saturday night supper was always the same ,Fresh Molasses Brown bread, home made Bean Pot Beans and either smoked shoulder or sausages hotdogs .

6 empty clean soup cans
or one large metal coffee can
with the top and bottom removed.
3 c. hot water
3 c. All Bran
1 1/2 c. raisins
6 tbsp. oil
1 1/2 c. molasses
3 eggs
3 c. flour
1 1/2 tsp. cinnamon
1 1/2 tsp. salt
3 tsp. baking soda

Mix hot water and All Bran until well soaked. Add raisins, oil, molasses and eggs. Set aside. Sift together flour, cinnamon, salt and baking soda. Combine mixtures. Fill soup cans 3/4 full and bake in 350 degree oven (preheated) 25 to 30 minutes.
From The Ford Treasury of Favorite Recipes from Famous Eating Places, published in 1946. This recipe comes from The Williams Inn in Williamstown, Massachusetts; the lovely historic inn pictured in the book was converted to a women's dormitory for Williams College many years ago, but the new inn that replaced it still uses some of the original recipes. For sour milk, substitute an equal amount of buttermilk. A #5 tin is a 56-ounce can (7-1/3 cups). Makes 4 loaves; recipe can be halved, and baked loaves can be frozen.

3 cups bread flour
3 cups yellow cornmeal
3 cups whole wheat flour
1 Tbsp baking soda
2 cups raisins
1 Tbsp cinnamon
1 Tbsp ginger
3 eggs, beaten slightly
3 cups molasses
3 cups sour milk

Mix dry ingredients together first; then combine remaining items in a separate bowl. Add dry mix to this liquid and stir well.

My mother used large tomato juice cans about twice the size of todays caned soup cans with the top and bottom removed.Cover the top and bottom with a clean undyed sheet of cloth Or waxed paper held on with rubber bands.
Stand filled cans upright in oven roasting pan about one third filled with hot wated and steam keeping oven pan water level up for about three hours .when the loves are done and firm take out and remove covers from both ends . Push the firm loaf out about an inch from the can and wrap a long piece of dental floss around the bread at the cans edge, cross over the floss and Guillotine a slice from the loaf.

Spoon equal parts into 4 well-greased, tall #5 tins. Cover with lids or waxed paper tied on firmly, and steam for 3 hours.

Stand the sealed cans up in a baking pan and add hot water while in the oven . Steam for three hours adding more water to pan the pan as it evaporates .
Old-fashioned steamed brown bread
1 cup yellow cornmeal
1 cup rye meal
1 cup whole-wheat flour
1 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 cup sour cream
3/4 cup molasses
2/3 cup water or milk

1. Sift the meals, flour, salt and baking powder together 3 times.
2. Add the soda to the molasses and sour cream, blending well. Add the water or milk.
3. Stir in the dry ingredients.
4. Fill generously buttered cans 3/4 full. Butter inside lids and tie securely. Place on trivet or rack in a heavy kettle to which boiling water to a depth of 1" has been added. Cover kettle and steam for 3 hours. Add additional boiling water occasionally if necessary.

Boston Baked Brown Bread II

"This bread is so tasty because the raisins soak overnight and then release their moisture into the bread as it bakes. It's a great bread for raisin lovers."

1 cup white sugar
1 1/2 cups raisins
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon margarine
1 1/2 cups boiling water
1 egg
2 cups all-purpose flour

In a large bowl, marinate raisens .mix together sugar, raisins, baking soda, salt, margarine and boiling water. Cover and let stand overnight.
The following day, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
Beat egg and flour into raisin mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean.
Boston Baked Brown Bread III
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2/3 cup firmly packed brown sugar
1/4 cup molasses
2 cups buttermilk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
Colonial Brown Bread
4 cups buttermilk
4 cups whole wheat flour
1 1/3 cups all-purpose flour
1 cup packed brown sugar
4 teaspoons baking soda
1 teaspoon salt
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans.
Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.
Boston Brown Bread
1 c. butter
1/3 c. honey
1/3 c. molasses
1 c. whole wheat flour
1 c. rye flour
1 c. yellow cornmeal
2 tsp. baking soda
1 tsp. salt
2 c. buttermilk
2 c. coarsely chopped golden
delicious apples
Cream butter, honey and molasses. Combine flours, cornmeal, soda and salt; add to creamed mixture alternately with buttermilk. Stir in apples. Spoon into 2 greased 8 x 4 x 3 inch loaf pans. Bake at 350 degrees for 1 hour. Cool in pan 10 minutes before removing. Serve warm. Makes 2 rolls.