Canned Boston Brown Bread Has Been On Grocers’ Shelves Since 1927
Yesterday, I asked my Facebook friends a random question, “Has anyone heard of Boston brown bread you buy in a can?” I was surprised that anyone replied, but a few did. Boston brown bread is a New England thing, but I have fond memories of eating it as a kid growing up in Nebraska.
B & M brown bread is still sold in either plain or with raisins in sixteen-ounce cans. I vividly remember opening both ends of the can and pushing the round brown loaf out onto a plate.
We’d slice it into eight rounds, each about one-half inch thick, and the six of us would each have a slice. I don’t remember now, but Dad would probably have gotten extra. It was a treat for sure, and the idea of making some swept me with nostalgia.
How To Make Boston Brown Bread In A Jar
This wonderful bread is so easy to make because it is a quickbread; no yeast is involved. The ingredients are simple and available, and you can save a lot of money making it at home!
B & M Bown bread is available in some stores, but it is about $8.00 to $11.00 a can online! Each can be cut into eight slices. This recipe makes three loaves, and each makes five delicious slices.
Put the rye, whole wheat flour, cornmeal, salt, and leavening into a large bowl. Whisk together the buttermilk, oil, and molasses in a separate bowl, then whisk in the egg. Then pour this mixture into the dry ingredients and stir until well combined.
Spray or generously grease three wide-mouth Mason pint jars and divide the batter evenly between the jars. I used an ice cream scoop to make this a neat and easy process. Use a damp cloth to wipe any batter off the edge of the jar before baking if you want to seal the jars for long-term storage.
Set the jars on a baking sheet and place them in a 325–degree oven to bake for about 35 minutes or until a tester comes out clean. Allow the jars to cool slightly before removing and slicing the bread. The loaves should slide out of the jars easily, but if they need a little help, run a slim knife along the edge of the loaf.
If you want to seal this bread in the jar for long-term storage, place the lids in boiling water near the end of the baking time.
As soon as the jars come out of the oven, place a hot lid on the jar and screw the ring into place firmly by hand. Allow the jars to cool completely on a rack. The lids should pop into place, sealing the bread inside. If they do not seal, freeze or use them within a few days.
Boston Brown Bread Goes Great With Beans And Franks
- 2/3 cup cornmeal
- 1/2 cup whole-wheat flour
- 1/2 cup rye flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/3 cup molasses
- 1 large egg
- 1/2 cup raisins, plumped in hot water and drained, optional.
- Preheat your oven to 325°
- Generously grease or spray three wide-mouth pint-size Mason jars.
- Combine the cornmeal, wheat flour, rye flour, baking powder, soda, and salt in a large bowl.
- Whisk together the buttermilk, oil, and molasses in a separate bowl, then whisk n the egg.
- Add the egg and buttermilk mixture to the dry ingredients and stir until well combined.
- Divide the batter equally among the Mason jars. I used an ice cream scoop. Each jar will be about half-full of batter. Use a damp cloth to wipe off the rim of the jar.
- Arrange the jars on a baking sheet and transfer the baking sheet to the oven.
- Bake for about 35 minutes or until a tester comes out clean.
- Allow to cool, then remove the bread from the jars (run a slim knife along the inside of the jar if it needs help) and slice into rounds.
- Serve warm or at room temperature with butter or cream cheese.
I used Whirl Butter as my oil.
Amount Per Serving: Calories: 126Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 179mgCarbohydrates: 20gFiber: 1gSugar: 9gProtein: 2g
Beans and franks with Boston brown bread is a New England tradition, and the flavors are a perfect marriage. The slightly sweet bread has a pleasantly gritty texture, like cornbread. When generously buttered, it tastes amazing with a plate of baked beans and grilled hotdogs.
We put our hotdogs in the air fryer to get that crispy brown finish that makes them taste extra good. Here’s a link explaining how easy it is to get that “just off the grill” taste in minutes.
We love baking all kinds of bread! Quickbreads and yeast bread! Here are some of our most popular recipes! One-Hour French Bread, Rustic Rhubarb Bread, Chewy Beer Bread. Hungry for more? Just type bread in the search bar and see lots more!
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