Ella Walter
Boston brown bread is a New England staple, traditionally cooked in a can, giving it a cylindrical shape. The bread is made with molasses, rye flour, and raisins, and is often served with baked beans, chilli, pot roast, or pork chops. While Boston brown bread is usually steamed, not baked, it can be made in a small loaf pan. The bread can be baked in the oven at 350 degrees Fahrenheit for 45 to 50 minutes or steamed on the stovetop for at least two hours and 15 minutes. So, if you're looking to make mini loaves of Boston brown bread, you can use small loaf pans and adjust the cooking time accordingly.
| Characteristics | Values |
|---|---|
| Traditional baking method | Steaming in a can |
| Alternative baking method | Baking in a small loaf pan |
| Baking temperature | 325°F or 350°F |
| Baking time | 45-50 minutes or 1 hour |
| Cooling time | 10 minutes |
| Storage | Refrigerate for up to 5 days or freeze |
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What You'll Learn
Boston brown bread is traditionally steamed, not baked
Boston brown bread is a traditional New England staple, with a distinct dark colour and sweet taste. The bread is made with molasses, rye flour and raisins, and can be made in a can. Interestingly, Boston brown bread is traditionally steamed, not baked like most homemade bread recipes. This method of cooking gives the bread its super moist, soft texture.
Centuries ago, Boston brown bread was steamed in kettles over open hearths. In the 1900s, home cooks discovered that the bread could be steamed in empty coffee cans, which gave the bread its cylindrical and grooved shape. This traditional method of steaming the bread in cans is still used today, with some people using small soup cans to make mini loaves.
The bread can also be made in a loaf pan, which is placed in a larger pot or roasting pan of boiling water to steam. This method can be done on the stovetop or in the oven. The bread is steamed for around 45 minutes to 2 hours, depending on the size of the loaf.
While Boston brown bread is traditionally steamed, it can also be baked in the oven without steaming. This is done by covering the loaf pan with buttered aluminium foil, ensuring the foil is tight around the edges to keep the steam in. The bread is then baked for around 1 hour, with an additional 10 minutes of baking time after removing the foil.
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Bake at 350°F for 45-50 minutes
Boston brown bread is a traditional New England staple, typically made with molasses, rye flour, and raisins. The bread is known for its distinctive steaming method, which gives it a unique texture and flavour. While the traditional method involves steaming the bread in a cylindrical can, it can also be baked in a mini loaf pan in the oven.
To bake Boston brown bread in mini loaf pans, start by greasing your pans with butter or another type of fat. Prepare the batter by mixing the dry ingredients in one bowl and the wet ingredients in another, then combining the two. The exact ingredients may vary depending on the recipe, but typically include rye flour, cornmeal, baking soda, salt, raisins, buttermilk, molasses, and brown sugar.
Once your batter is ready, spoon it into your greased mini loaf pans, filling them no higher than two-thirds full. Cover each pan tightly with buttered aluminium foil, allowing some room in the centre for the bread to expand without touching the foil. Place the covered pans in a preheated oven at 350°F for 45-50 minutes.
During the baking process, the foil covering will help create steam, which is essential for cooking the bread evenly and giving it a moist texture. After 45-50 minutes, carefully remove the pans from the oven and let them cool for about 10 minutes. Then, remove the bread from the pans and place it on a wire rack to cool completely.
You can adjust the recipe by adding dried fruit such as currants, cranberries, dates, or chopped figs, or changing the nuts used. You can also experiment with different types of flour, such as pumpernickel flour, to create a more robust and nutty flavour.
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Grease the mini loaf pans with butter
Greasing your mini loaf pans with butter is an essential step in the baking process, ensuring your Boston brown bread doesn't stick to the pan and can be easily removed once baked.
To grease your mini loaf pans with butter, start by taking a stick of butter and running it around the inside of the pan, covering the bottom and sides generously. You can also use a paper towel or a pastry brush to apply the butter more evenly. Make sure to get into all the inner corners of the pan, so the entire inside surface is coated.
Some bakers recommend adding a tablespoon or two of plain flour to the pan after greasing. Rotate and tap the pan until the flour covers every greased surface, then discard any excess. The flour will create an extra barrier between the batter and the pan, ensuring the bread doesn't stick.
If you're making a sweet Boston brown bread, you can skip the flour step. However, if you're making a less sweet bread, like a white or whole wheat bread, you might want to use coarse cornmeal instead of plain flour. This will help prevent sticking without altering the flavour of your bread.
Once your mini loaf pans are greased and floured (if using), they're ready for your Boston brown bread batter.
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Cover the pans with buttered aluminium foil
Boston brown bread is a traditional New England bread that is typically steamed, not baked. The bread is made with molasses, rye flour, and raisins, and can be cooked in a cylindrical metal can or a small loaf pan.
When preparing Boston brown bread, it is important to cover the pans with buttered aluminium foil. This ensures that the bread will not dry out or burn during the steaming process. The foil also helps to keep in heat and moisture, resulting in a perfectly cooked loaf. To cover the pans with buttered aluminium foil, start by greasing the inside of the pans with butter. Then, tear off a sheet of aluminium foil that is large enough to cover the top of the pan with some overhang. Gently place the foil over the pan, securing it tightly to the edges. It is important to ensure that the foil is smooth and not creased, as batter can flow into any creases. Finally, balloon the foil in the center to give the bread room to expand during cooking.
Using buttered aluminium foil to cover the pans when making Boston brown bread has several benefits. Firstly, it helps to regulate the temperature and moisture within the pan, ensuring even cooking. Additionally, the foil creates a steam effect, which is essential for achieving the characteristic texture of Boston brown bread. The foil also provides a convenient way to remove the bread from the pan once it is cooked, as the overhanging foil can be used as handles to lift the loaf out.
It is worth noting that while aluminium foil is a versatile and reliable material for cooking and baking, it is important to use heavy-duty foil for higher-heat cooking. This prevents the foil from tearing easily and ensures durable performance.
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Boston brown bread is best served with baked beans
Boston brown bread is a New England classic, traditionally cooked in a can, giving it a round shape. However, it can also be made in a loaf pan, including a mini loaf pan. The bread is packed with hearty, nutritious ingredients, including 100% whole grains, raisins, and no refined sugar. It is typically steamed, not baked, resulting in a moist, soft, and chewy texture.
Boston brown bread is often served with baked beans, creating a delicious and hearty meal. The combination of the sweet and dense bread with the savoury beans is a perfect match. The beans can be prepared in various ways, such as the traditional Boston baked beans with salt pork, hot dogs, and bacon, or BBQ baked beans.
To make Boston brown bread in mini loaf pans, you can follow a similar process as you would for a larger loaf. Grease the mini loaf pans generously with butter. Prepare the batter by combining dry ingredients like rye flour, cornmeal, and baking powder, and then mix in wet ingredients like buttermilk, molasses, and eggs. Pour the batter into the prepared mini loaf pans, ensuring it doesn't fill more than two-thirds of the pans. Cover the pans tightly with foil to retain moisture during steaming.
Place the mini loaf pans in a larger roasting pan and fill it with boiling water until it reaches one-third of the way up the sides of the mini loaf pans. Steam the bread in the oven at 325°F for at least 2 hours and 15 minutes. Check the water level periodically and add more hot water if needed. The bread is ready when a toothpick inserted into the centre comes out clean. Remove the mini loaves from the pans and let them cool for about 10 minutes before serving.
Boston brown bread is a versatile dish that can be enjoyed in various ways. It can be served as a side with baked beans, or it can be fried in butter and drizzled with maple syrup. It also makes a great breakfast or snack option, paired with butter, cream cheese, or even heated in the microwave. Whether served as a main course or a side, Boston brown bread and baked beans is a comforting and satisfying meal, perfect for a cold winter's night.
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Frequently asked questions
Yes, Boston brown bread can be baked in mini loaf pans. The bread is usually steamed, not baked, in a hot water bath. You can do this in the oven or on the stovetop. Boston brown bread is traditionally cooked in a can and comes out round, but you can use a regular loaf pan.
To make Boston brown bread in a mini loaf pan, grease the inside of the pan well and add the brown bread batter. Cover the top tightly with buttered aluminium foil and place the pan in a roasting pan with boiling water reaching one-third of the way up the side. Place the roasting pan in the oven and bake for about one hour or until a toothpick inserted in the centre comes out clean.
To make Boston brown bread, you will need rye flour, whole wheat flour, cornmeal, baking powder, baking soda, salt, maple syrup, molasses, milk, vanilla extract, and raisins.
Preheat your oven to 325°F or 350°F.
