New England brown bread is a classic American dish that has been enjoyed for centuries. It is a sweet, moist bread with a slightly sour flavor that pairs perfectly with soups, stews, and chili. The unique flavor of this bread comes from the combination of cornmeal, molasses, and buttermilk. This article will provide you with the best recipes for New England brown bread, so you can enjoy this delicious bread in your own home.
Check out the recipes below so you can choose the best recipe for yourself!
SOURDOUGH NEW ENGLAND BROWN BREAD
Add sourdough starter to a traditional brown bread recipe for a taste-bud exploding treat.
Provided by Renee Pottle
Categories Breads
Time 1h20m
Yield 20 slices
Number Of Ingredients 9
Steps:
- In a large bowl, combine all dry ingredients.
- In a smaller bowl, mix together the molasses, milk, and sourdough starter
- Pour the liquid mixture into the dry ingredients. Stir to mix well.
- Grease the inside of 4 wide-mouth pint canning jars with butter.
- Divide the dough among the jars.
- Cover each jar with aluminum foil.
- Place jars in a canning basket. Lower basket into a water bath canner with boiling water. The water should be about ⅔ of the way up the jars.
- Reduce heat and steam bread for 1 - 1½ hours or until done. Check occasionally to make sure the canner doesn't boil dry.
- Remove from canner. Let cool slightly. Remove bread from the jars. You may need to run a butter knife down the side of the jar to gently dislodge the bread.
- Cool on a cooling rack.
- Sliced bread can be steamed to re-heat.
- Optional Steaming Directions:
- Use a large pot instead of the water bath steamer. Place something on the bottom of the pot to keep the jars off of the bottom, canning lids or crinkled aluminum foil or a steamer basket would work. Instead of canning jars use 4 clean, 15 oz cans.
- Optional Baking Directions:
- Spoon batter into a greased bread loaf pan. Bake at 325 degrees for one hour.
NEW ENGLAND BROWN BREAD
We were invited to a birthday party and when I asked the hostess what could we bring she suggested brick oven baked beans and New England Brown bread. We have made beans in the oven many times but the brown bread, now that was different. For those of you who are not from New England; brown bread is steamed bread cooked in a tin...
Provided by Malinda Coletta
Categories Other Breads
Time 2h10m
Number Of Ingredients 8
Steps:
- 1. We sprayed two tomato tin cans with vegetable oil
- 2. Combined all dry ingredients, added the wet ingredients stirred then added the raisins and mixed again.
- 3. We poured the batter into the oiled cans. Covered with tin foil
- 4. In a large cast iron pot we placed to upside down ramekins and placed the tin cans on top. We then added the water to the half waypoint of the can. Covered the pot and put it in the brick oven for 2 ½ hours the oven temperature was about 300 F. You can cook this on top of your stove simmering for 2 hours.
Tips:
- Proper Measurement: Accurately measure your ingredients using measuring cups and spoons for precise results.
- Fresh Ingredients: Opt for fresh and high-quality ingredients whenever possible. Fresh buttermilk, molasses, and whole wheat flour contribute to the best flavor.
- Mixing: Mix the batter thoroughly, ensuring that all ingredients are well combined. Avoid overmixing, as this can result in a dense and heavy texture.
- Baking: Bake the bread in a preheated oven. Preheat your oven to 350°F (175°C) to ensure even baking.
- Cooling: Allow the bread to cool completely before slicing and serving. This helps the texture set and enhances the flavor.
Conclusion:
New England Brown Bread is a delightful treat with a rich history and unique flavor profile. Its moist and slightly sweet texture, complemented by the hint of molasses, makes it a favorite among bread enthusiasts. Whether you're a seasoned baker or a novice in the kitchen, following the tips and tricks provided in these recipes will guide you toward creating a delicious and satisfying New England Brown Bread. Enjoy the enticing aroma and savor the taste of this classic recipe, deeply rooted in New England's culinary heritage.
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