BOSTON BROWN BREAD (FROM EAT N PARK)
2 3/4 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups raisins
1 cup chopped walnuts (optional)
1 cup sugar
1/4 cup water
1 egg, beaten
3 tbsp. molasses
1 tbsp. vegetable oil
1 tbsp. shortening or softened butter
1 tsp. vanilla
Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans;* set aside. (The cans should only have one end removed.)
In a large bowl, combine the flour, baking soda and salt. Add raisins and walnuts, if desired. Toss to evenly coat the raisins and nuts with the flour mixture; set aside.
In a medium bowl, combine the remaining ingredients; mix well.
Stir the wet mixture into the flour mixture only until dry ingredients are moistened.
Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; secure with string.
Cook with one of the two following methods:
#1: STEAMED ON STOVE: Place a rack in a large kettle or pot. Place the cans on rack. Place kettle/pot over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary.
#2: STEAMED IN OVEN: Place a rack in a large kettle or pot. Place cans on the rack. Add boiling water to the kettle/pot and cover with a lid. Place the kettle in a 325 degree F oven and steam for 2 hours and 45 minutes, replacing boiling water as needed.
Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing.
Makes 2 or 3 small loaves
VARIATIONS:
APRICOT BOSTON-BROWN BREAD:
Substitute 1 cup finely chopped apricots or 1/2 cup chopped apricots plus 1/2 cup raisins for 1 cup raisins.
BAKED BROWN BREAD:
Generously grease a 2 quart casserole dish or 9x5-inch loaf pan. Preheat oven to 325 degrees F. Turn batter into prepared pan. Bake 1 hour or until a wooden pick inserted in center comes out clean.
*Cans used for baking should be BPA free, no inside coating and have a removable label (no print on the can).
2 3/4 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups raisins
1 cup chopped walnuts (optional)
1 cup sugar
1/4 cup water
1 egg, beaten
3 tbsp. molasses
1 tbsp. vegetable oil
1 tbsp. shortening or softened butter
1 tsp. vanilla
Generously grease 2 (1 pound) coffee cans or 3 (1 lb.) vegetable or fruit cans;* set aside. (The cans should only have one end removed.)
In a large bowl, combine the flour, baking soda and salt. Add raisins and walnuts, if desired. Toss to evenly coat the raisins and nuts with the flour mixture; set aside.
In a medium bowl, combine the remaining ingredients; mix well.
Stir the wet mixture into the flour mixture only until dry ingredients are moistened.
Turn into prepared cans, filling evenly. Cover cans tightly with 2 layers of foil; secure with string.
Cook with one of the two following methods:
#1: STEAMED ON STOVE: Place a rack in a large kettle or pot. Place the cans on rack. Place kettle/pot over low heat. Add boiling water until halfway up cans. Cover; bring water to a gentle boil. Steam bread 2 1/2 to 3 hours or until a wooden pick inserted in center comes out clean. Add more boiling water during steaming, if necessary.
#2: STEAMED IN OVEN: Place a rack in a large kettle or pot. Place cans on the rack. Add boiling water to the kettle/pot and cover with a lid. Place the kettle in a 325 degree F oven and steam for 2 hours and 45 minutes, replacing boiling water as needed.
Carefully remove bread from cans. Cool on racks at least 30 minutes before slicing.
Makes 2 or 3 small loaves
VARIATIONS:
APRICOT BOSTON-BROWN BREAD:
Substitute 1 cup finely chopped apricots or 1/2 cup chopped apricots plus 1/2 cup raisins for 1 cup raisins.
BAKED BROWN BREAD:
Generously grease a 2 quart casserole dish or 9x5-inch loaf pan. Preheat oven to 325 degrees F. Turn batter into prepared pan. Bake 1 hour or until a wooden pick inserted in center comes out clean.
*Cans used for baking should be BPA free, no inside coating and have a removable label (no print on the can).
MsgID: 0088290
Shared by: harrylime
In reply to: ISO: Eat'n Park Boston Brown Bread
Board: Cooking Club at Recipelink.com
Shared by: harrylime
In reply to: ISO: Eat'n Park Boston Brown Bread
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Eat'n Park Boston Brown Bread |
Cecele, New York | |
2 | Recipe: Boston Brown Bread (2) |
Jess,FL | |
3 | Recipe(tried): Eat n Park Boston Brown Bread |
harrylime | |
4 | ISO: Eat n Park Boston Brown Bread - question |
Pandaluvr2 |
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