Best New England Brown Bread Recipes

NEW ENGLAND BROWN BREAD

Steps:

• Place 1 cup plus 1 tablespoon water, molasses, oil, sugar, salt, 1 cup oats, bread flour, and yeast in a bread machine in the order listed. Run "Dough" cycle.
• Remove dough from the bread machine. Shape into a round loaf, tucking ends in underneath. Transfer to a baking sheet and cover loosely with lightly oiled plastic wrap. Let rise until puffy, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Uncover dough and sprinkle 1 tablespoon oats on top.
• Bake in the preheated oven until golden brown, about 40 minutes.

SOURDOUGH NEW ENGLAND BROWN BREAD

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

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.

BROWN BREAD IN A JAR - NEW ENGLAND TODAY

Steps:

• Instructions Preheat your oven to 325° and set a rack to the middle position. Generously grease 3 pint-size Mason jars and set aside. In a large bowl, combine the cornmeal, wheat flour, rye flour, baking powder, soda, and salt. In a medium-size bowl, whisk together the buttermilk, oil, and molasses. Whisk the egg into the liquid ingredients. Add the liquid to the dry ingredients and stir. Divide the batter equally among the Mason jars. Arrange the jars on a baking sheet, transfer the baking sheet to the oven, and bake for 35 minutes or until a tester comes out clean. Allow to cool, then remove the bread from the jars (run a butter knife along the inside of the jar if it needs help) and slice into rounds. Serve warm or at room temperature.

NEW ENGLAND BROWN BREAD

Steps:

• In a large bowl, combine all-purpose flour, baking soda and salt. In another bowl, combine whole wheat flour, buttermilk and molasses add to flour mixture and mix well. Stir in raisins. Pour into two well-greased 5-1/4-in. x 3-3/4-in. coffee cans. Bake at 350° for 45-50 minutes or until breads test done. (*To sour milk, place 2 tablespoons white vinegar in a measuring cup. Add enough milk to equal 2 cups.)© Copyright Reiman Publications, 1993-1997