Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 1 1/2 cups non fat milk (see note below) 2 tbs cider vinegar 2 cups whole wheat flour 1 cup unbleached flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup molasses 1/2 cup raisins Preheat the oven at 325 degrees, mix the milk with the vinegar and set aside. in a large bowl, mix the whole wheat flour, unbleached flour, soda and salt. add the milk mixture, molasses and raisins. Stir just enough to mix. The batter will be fairly stiff and sticky. Spoon into a 5 x 9 inch oil sprayed loaf pan and bake for one hour. Remove from the pan and place on rack to cool Note: I am not sure if you could use soy milk but I am open for suggestions Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 I think I've seen a recipe once where the traditional New England brown bread of my youth could be made in a tin can by a steaming method. Does this ring a bell with anyone? Also, is the molasses in this recipe blackstrap or otherwise? Thanks, -Erin www.zenpawn.com/vegblog , " jackiekelley2003 " <jackiekelley2003 wrote: > > 1 1/2 cups non fat milk (see note below) > 2 tbs cider vinegar > 2 cups whole wheat flour > 1 cup unbleached flour > 2 teaspoons baking soda > 1/2 teaspoon salt > 1/2 cup molasses > 1/2 cup raisins > > Preheat the oven at 325 degrees, mix the milk with the vinegar and set > aside. in a large bowl, mix the whole wheat flour, unbleached flour, > soda and salt. add the milk mixture, molasses and raisins. Stir just > enough to mix. The batter will be fairly stiff and sticky. Spoon into a > 5 x 9 inch oil sprayed loaf pan and bake for one hour. Remove from the > pan and place on rack to cool > > Note: I am not sure if you could use soy milk but I am open for > suggestions > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 We used an empty coffee can to make it in and steamed it in a larger pot. It can also be steamed in a crock pot. I will have to check for a recipe. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Erin Sunday, October 29, 2006 7:11 PM Re: Brown Bread I think I've seen a recipe once where the traditional New England brown bread of my youth could be made in a tin can by a steaming method. Does this ring a bell with anyone? Also, is the molasses in this recipe blackstrap or otherwise? Thanks, -Erin www.zenpawn.com/vegblog , " jackiekelley2003 " <jackiekelley2003 wrote: > > 1 1/2 cups non fat milk (see note below) > 2 tbs cider vinegar > 2 cups whole wheat flour > 1 cup unbleached flour > 2 teaspoons baking soda > 1/2 teaspoon salt > 1/2 cup molasses > 1/2 cup raisins > > Preheat the oven at 325 degrees, mix the milk with the vinegar and set > aside. in a large bowl, mix the whole wheat flour, unbleached flour, > soda and salt. add the milk mixture, molasses and raisins. Stir just > enough to mix. The batter will be fairly stiff and sticky. Spoon into a > 5 x 9 inch oil sprayed loaf pan and bake for one hour. Remove from the > pan and place on rack to cool > > Note: I am not sure if you could use soy milk but I am open for > suggestions > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 I am sorry I forgot to put blackstrap, thanks , " Erin " <truepatriot wrote: > > I think I've seen a recipe once where the traditional > New England brown bread of my youth could be made in > a tin can by a steaming method. Does this ring a bell > with anyone? Also, is the molasses in this recipe > blackstrap or otherwise? > > Thanks, > -Erin > www.zenpawn.com/vegblog > > , " jackiekelley2003 " > <jackiekelley2003@> wrote: > > > > 1 1/2 cups non fat milk (see note below) > > 2 tbs cider vinegar > > 2 cups whole wheat flour > > 1 cup unbleached flour > > 2 teaspoons baking soda > > 1/2 teaspoon salt > > 1/2 cup molasses > > 1/2 cup raisins > > > > Preheat the oven at 325 degrees, mix the milk with the vinegar and > set > > aside. in a large bowl, mix the whole wheat flour, unbleached > flour, > > soda and salt. add the milk mixture, molasses and raisins. Stir > just > > enough to mix. The batter will be fairly stiff and sticky. Spoon > into a > > 5 x 9 inch oil sprayed loaf pan and bake for one hour. Remove from > the > > pan and place on rack to cool > > > > Note: I am not sure if you could use soy milk but I am open for > > suggestions > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 yes, in a coffee can. I bake it in the oven in a coffee can but to reheat, it is wrapped in a towel & steamed. Mom didn't make hers from scratch. I don't know about steaming it to cook it. Also there is corn meal in the recipe. I'm not sure it matters what kind of molasses. Beth Erin <truepatriot wrote: I think I've seen a recipe once where the traditional New England brown bread of my youth could be made in a tin can by a steaming method. Does this ring a bell with anyone? Also, is the molasses in this recipe blackstrap or otherwise? Thanks, -Erin www.zenpawn.com/vegblog Recent Activity 69 New Members 119 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 --Thanks for the extra help with this one my neighbor gave it to me to post for her she didn't have a computer. - In , " Marilyn Daub " <mcdaub wrote: > > We used an empty coffee can to make it in and steamed it in a larger pot. > It can also be steamed in a crock pot. I will have to check for a recipe. > > Marilyn Daub > mcdaub > Vanceburg, KY > My Cats Knead Me!! > - > Erin > > Sunday, October 29, 2006 7:11 PM > Re: Brown Bread > > > I think I've seen a recipe once where the traditional > New England brown bread of my youth could be made in > a tin can by a steaming method. Does this ring a bell > with anyone? Also, is the molasses in this recipe > blackstrap or otherwise? > > Thanks, > -Erin > www.zenpawn.com/vegblog > > , " jackiekelley2003 " > <jackiekelley2003@> wrote: > > > > 1 1/2 cups non fat milk (see note below) > > 2 tbs cider vinegar > > 2 cups whole wheat flour > > 1 cup unbleached flour > > 2 teaspoons baking soda > > 1/2 teaspoon salt > > 1/2 cup molasses > > 1/2 cup raisins > > > > Preheat the oven at 325 degrees, mix the milk with the vinegar and > set > > aside. in a large bowl, mix the whole wheat flour, unbleached > flour, > > soda and salt. add the milk mixture, molasses and raisins. Stir > just > > enough to mix. The batter will be fairly stiff and sticky. Spoon > into a > > 5 x 9 inch oil sprayed loaf pan and bake for one hour. Remove from > the > > pan and place on rack to cool > > > > Note: I am not sure if you could use soy milk but I am open for > > suggestions > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2006 Report Share Posted October 30, 2006 That's how my mom made brown bread. In a coffee can. She also made her Christmas pudding the same way. Those recipes are lost forever. Sigh. Sue ---- Erin 10/29/2006 7:19:13 PM Re: Brown Bread I think I've seen a recipe once where the traditional New England brown bread of my youth could be made in a tin can by a steaming method. Does this ring a bell with anyone? Also, is the molasses in this recipe blackstrap or otherwise? Thanks, -Erin www.zenpawn.com/vegblog , " jackiekelley2003 " <jackiekelley2003 wrote: > > 1 1/2 cups non fat milk (see note below) > 2 tbs cider vinegar > 2 cups whole wheat flour > 1 cup unbleached flour > 2 teaspoons baking soda > 1/2 teaspoon salt > 1/2 cup molasses > 1/2 cup raisins > > Preheat the oven at 325 degrees, mix the milk with the vinegar and set > aside. in a large bowl, mix the whole wheat flour, unbleached flour, > soda and salt. add the milk mixture, molasses and raisins. Stir just > enough to mix. The batter will be fairly stiff and sticky. Spoon into a > 5 x 9 inch oil sprayed loaf pan and bake for one hour. Remove from the > pan and place on rack to cool > > Note: I am not sure if you could use soy milk but I am open for > suggestions > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2006 Report Share Posted October 30, 2006 Steamed Carrot Pudding: This is a really good recipe that My Mother made(while she was alive) every Thanksgiving and Christmas while I was growing up! She was given the recipe from my Grandmother (while she was alive). It is an old time great family recipe that uses a coffee or honey can. I have made it quite a bit through the years as it is a favorite of my husband and myself. Hope that you enjoy!!! Ingredients: 1 cup brown sugar ---- 1 cup white sugar 3 eggs --- 1/2 cup shortening --- 1/2 cup butter 1 teaspoon salt 1 cup shredded apples 2 teaspoon soda dissolved in 1 cup apple sauce 1/2 cup dry bread crumbs 2 grated carrots --- 2 cups grated potatoes 3 cups flour sifted with spices 2 cups dark raisins (could be half currents) 2 teaspoon vanilla --- 1/4 teaspoon cloves 1 teaspoon molasses --- 1 teaspoon nutmeg 1 teaspoon cinnamon --- 1/2 teaspoon allspice 1/2 cup to 1 cup chopped nuts (I like using walnuts) Stir Well and mix altogether in a large bowl. Pour into greased ( tall juice cans or 3 pound honey cans or coffee can ) fill half full and cover with thick tin foil held tight with elastic bands or heavy string. Set in cold packer water 1/2 ways up on cans. Boil for 3 1/2 hours or simmer for 5 1/2 hours. (Steam with foil lids on). The dough will expand to the top of the can or above so do not overfill. Top with Steamed Pudding Sauce: 2 Cups Brown Sugar 3 Cups water 3 Tablespoons corn starch (make a paste with a little water)- 1/4 t. salt (opt.) Stir till thickened over medium heat on the burner. When it has thickened add 1 cup whipping cream or can milk and stir in till well mixed. Refrigerate what is not used to be used the next time you want some on your left-over Steamed Pudding. This is also great with a little whipping cream or cool whip on top of this wonderful desert. Anyway if we check with our parents and grandparents we can save some of the old time recipes like this. Thanks and enjoy-- angeldove37 , " Sue " <kup wrote: > > That's how my mom made brown bread. In a coffee can. She also made her > Christmas pudding the same way. Those recipes are lost forever. Sigh. > Sue > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 Here is a good recipe for Boston (New England) Brown Bread using the steaming method. This is best made the night before, this way the flavor will be enhanced and you can clean up some of the mess the night before. I wrap the bread in foil, freeze a couple and just reheat in the oven. This is also a nice bread to bring camping or hiking. Keep in the can and just heat near the campfire (away from direct flames). Sift together 1 cup sifted rye flour, 1 teaspoon baking powder, 1 teaspoon soda, and 1 teaspoon salt; stir in 1 cup cornmeal, 1 cup whole wheat flour, 1 teaspoon cinnamon, and 1/2 teaspoon allspice. Add 2 cups buttermilk, 1 cup raisins, and 3/4 cup dark molasses; beat well. Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed). Cover tightly with foil. Place on rack in deep kettle; add boiling water to depth of 1 inch (cans should not be resting in water). Cover; steam 3 hours, adding more boiling water if needed. Bread is done when it has risen almost to fill the can and the center has puffed slightly. (If center remains indented, steam 15 minutes or so more). Cool 10 minutes. Remove bread, best done by removing bottom of can and pushing bread out of can. Wrap; store overnight. Makes 4. Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Sue Monday, October 30, 2006 9:05 AM Re: Re: Brown Bread That's how my mom made brown bread. In a coffee can. She also made her Christmas pudding the same way. Those recipes are lost forever. Sigh. Sue ---- Erin 10/29/2006 7:19:13 PM Re: Brown Bread I think I've seen a recipe once where the traditional New England brown bread of my youth could be made in a tin can by a steaming method. Does this ring a bell with anyone? Also, is the molasses in this recipe blackstrap or otherwise? Thanks, -Erin www.zenpawn.com/vegblog , " jackiekelley2003 " <jackiekelley2003 wrote: > > 1 1/2 cups non fat milk (see note below) > 2 tbs cider vinegar > 2 cups whole wheat flour > 1 cup unbleached flour > 2 teaspoons baking soda > 1/2 teaspoon salt > 1/2 cup molasses > 1/2 cup raisins > > Preheat the oven at 325 degrees, mix the milk with the vinegar and set > aside. in a large bowl, mix the whole wheat flour, unbleached flour, > soda and salt. add the milk mixture, molasses and raisins. Stir just > enough to mix. The batter will be fairly stiff and sticky. Spoon into a > 5 x 9 inch oil sprayed loaf pan and bake for one hour. Remove from the > pan and place on rack to cool > > Note: I am not sure if you could use soy milk but I am open for > suggestions > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 Thank you all for the steamed Boston (New England) Brown Bread recipes. They sound so good and really brings back memories from when Saturday was always homemade baked beans and hotdogs with brown bread at my grandparents. I'll use the 'ole trick of soymilk and vinegar to simulate the buttermilk. -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 absolutely! guess what's for dinner tomorrow? my yellow eyes are soaking!! my kids aren't crazy about cole slaw but it's not a proper meal without it. Erin <truepatriot wrote: Thank you all for the steamed Boston (New England) Brown Bread recipes. They sound so good and really brings back memories from when Saturday was always homemade baked beans and hotdogs with brown bread at my grandparents. I'll use the 'ole trick of soymilk and vinegar to simulate the buttermilk. -Erin www.zenpawn.com/vegblog Recent Activity 85 New Members 151 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 excellent. thank you! Marilyn Daub <mcdaub wrote: Here is a good recipe for Boston (New England) Brown Bread using the steaming method. This is best made the night before, this way the flavor will be enhanced and you can clean up some of the mess the night before. I wrap the bread in foil, freeze a couple and just reheat in the oven. This is also a nice bread to bring camping or hiking. Keep in the can and just heat near the campfire (away from direct flames). Sift together 1 cup sifted rye flour, 1 teaspoon baking powder, 1 teaspoon soda, and 1 teaspoon salt; stir in 1 cup cornmeal, 1 cup whole wheat flour, 1 teaspoon cinnamon, and 1/2 teaspoon allspice. Add 2 cups buttermilk, 1 cup raisins, and 3/4 cup dark molasses; beat well. Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed). Cover tightly with foil. Place on rack in deep kettle; add boiling water to depth of 1 inch (cans should not be resting in water). Cover; steam 3 hours, adding more boiling water if needed. Bread is done when it has risen almost to fill the can and the center has puffed slightly. (If center remains indented, steam 15 minutes or so more). Cool 10 minutes. Remove bread, best done by removing bottom of can and pushing bread out of can. Wrap; store overnight. Makes 4. Recent Activity 82 New Members 134 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
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