Brown Bread Recipe In A Can

Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.

I have many fond memories of bread in a can. Yes, a can. It's called Boston brown bread, and it's a colonial New England classic made with cornmeal, rye or whole wheat flour, and enriched with molasses. As a kid, it was a treat to pluck a can of this dark, moist, mysterious bread from the grocery store shelf, slide it out, and slice it up. It's especially good when spread with cream cheese and served alongside a big ole pot of baked beans.

This bread is still sold in a can and the reason is simple. Boston brown bread, essentially a baking soda-leavened quick bread, has an unusual cooking method: It's steamed. To cook, the batter is poured into greased cans (often a coffee can), covered with parchment or foil and secured with string, and then set in a pot with a few inches of water. The steamy heat gently cooks the batter into a cylindrical loaf with a wonderful texture that is sliceable but unbelievably moist. Because the batter lacks any real structure (no eggs, no gluten-producing flour), the can is there to hold it all together until the starches gelatinize and set.

Outback Bread Recipe (sweet Molasses Bread)

If only my family knew then what I know now: This bread is incredibly easy to make. There is no reason to ever,  

 pop it out of a supermarket can. Whisk up all of the ingredients and you're done. It's that simple. And by choosing smaller cans to bake the batter in, the bread (I got 3 small loaves) takes about 30 minutes to cook on the stovetop.

If you can, try to resist the urge to eat them right away. This bread is even better toasted up the next day.

Low Calorie Brown Bread

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Hank has authored five cookbooks, the latest in 2021. His website Hunter Angler Gardener Cook won Best Food Blog by the James Beard Foundation in 2013.

Holy North End Batman, this molasses-rich, dense brown bread from Hank is good. We've made it four times in the last month. Yum! ~Elise

Magic Multigrain Whole Wheat Sandwich Bread {easy!}

Boston Brown bread makes me think of my mother, a native of Ipswich, Massachusetts. Disks of deep brown “bread”—brown bread is chewy, with a density approaching traditional pumpernickel—studded with raisins and fried in butter. Lots of butter.

Brown bread was part of my mom’s weekly rotation, and it was always served alongside baked beans with plenty of salt pork in them, as well as hot dogs that, like the bread, were also fried in butter.

Brown bread is usually steamed, not baked, in a hot water bath. You can do this in one of two ways, in the oven or on the stovetop. This bread will take some time to cook. The slow steaming helps soften the corn meal.

Vegan Brown Bread Baked In A Can

Traditionally brown bread is made in an old coffee can, but it can be made in any small loaf pan. Brown bread is dense, so you don’t need too much to get filled up. I recommend making only one batch at a time, I have found it works better than doubling up a batch.

In addition to being an accompaniment to baked beans and franks, we used to eat brown bread—again, fried in butter—for breakfast, drizzled with maple syrup. I have no idea how else to eat Boston brown bread.

It was a curiosity in New Jersey, where we lived, and my mother was the only one I knew who served it. Any New Englanders out there? How do you eat your brown bread?

Whole Wheat Bread (with Homemade Whole Wheat Flour)

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Can you make bread in a tin can? Yes! Try this recipe for Boston Brown Bread from the Epicurious site.It’s a unique rye bread recipe steamed in a tin can such as a coffee container.

Easy No Fail Whole Wheat Bread

Rye flour was previously not in my pantry but Ilearned that I should bake with it more often. Rye is high in fiber, a good source of magnesium as well as a host of other nutrients.

This bread baked in a tin falls under the category of quick breads– bread recipes baked without yeast. Baking soda is the leavening agent in this bread recipe. Enjoy all of my quick bread recipe collection!

For a rye bread to share today, I settled on this recipe for Boston Brown Bread from the Epicurious site. It’s a unique breadsteamed in a tin can such as a coffee container. Now I’ve seen episodes of cooking shows where the contestants are given a mystery ingredient of “bread in a can” and then challenged to create a tasty dish. I was concerned that baking bread

Easy Wholemeal Bread Recipe (no Knead)

There were many recipes online and nearly all had the same ratio of one part each of rye flour, whole wheat flour and cornmeal. A quick search for a history lesson taught me that rye and cornmeal were more widely available at one point and so bakers came up with this mixture of flours for their breads. Tins were a readily accessible vessel and steaming the dough was a method that home bakers could master.

One challenge for me was finding a coffee tin (or any other tin!) that was made from metal– so many of our goods are stored in sturdy cardboard containers.

A bit of luck and a tin can appeared when my relatives who were visiting from England brought some treats and one was a tall tin of crackers. Unfortunately, I wrongly assumed this was a metal tin and didn’t realize my error until I had my ingredients mixed and ready to go.

Guinness Brown Bread Recipe

I proceeded anyway and had no major failures but I would suggest to wrap the bottom half of such a cardboard container in tin foil first to provide a barrier between the water and the cardboard. It was fun to have this round, cylindrical bread for a change.

You’ll notice in the comments below that a reader mentioned that she uses a large, wide-mouthed mason jar as a baking vessel. Using a canning jar (and not any old glass jar) sounds like a good idea. Canning jars are already made to withstand high heat and should be fine in the oven’s heat.

Is this traditional Boston Brown Bread recipe familiar? I’ve love to learn if this is mainly a New England specialty or if its popularity has spread.

Small Batch Soft And Fluffy Whole Wheat Bread

Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.

Instead of tin cans use 1 pint wide mouth canning jars used for canning jams and jellies. They are the same size and shape of a 16 oz tin can. They are non reactive and because they are used in canning are able to withstand the cooking technique used for this recipe. They can be purchased in most hardware stores or on Amazon by the 1 dozen case for about $12.

Thanks for this tip! I have not baked with mason jars before but think it is a good idea. I assume the WIDE mouth jars are the key because the bread

Kevin's Dunbrody Brown Bread