Cooking & Baking
Related: About this forumBoston Brown Bread in an Instant Pot
I like Boston baked beans. I used to be able to buy Boston baked bread as an accompaniment in most grocery stores, but not around here. So I tried making it, and found a recipe for doing it in an Instant Pot, rather than steaming it in a coffee can in the oven as is traditional. The result? Passable, although it needed more salt. Basically, it's equal parts whole wheat flour, rye flour, and cornmeal mixed with buttermilk and a leavening agent. I used yeast, and when I make this again I'll up the salt and add raisins.
applegrove
(123,111 posts)she reduced the salt for health reasons. I didn't like her Boston Bread though I loved the Boston Baked Beans she made from scratch (she soaked the beans overnight).
hlthe2b
(106,330 posts)being sold?
Phoenix61
(17,641 posts)I love it especially toasted with cream cheese.
A friend in Idaho gave me a can last year and said that she found it online. I cherished it as I ate it. Born in beantown and spent most of my childhood within 200 miles of it, I ate a lot of B&M style beans and brown bread, home-made and canned.
Thanks for the recipe, I will give it a try, there's nothing like brown bread, I don't care if it comes in a can or not.
Nittersing
(6,849 posts)Franks and beans every Saturday, with brown bread on the side.
Yum
2naSalit
(92,665 posts)It was like fish on Friday in Southy!
Phoenix61
(17,641 posts)2naSalit
(92,665 posts)Retrograde
(10,645 posts)I took more care mixing the flours, and added raisins - the raisins made a big difference! The recipe I used called for using yeast and letting the mixture sit overnight - it did rise a little, but not a lot (unsurprising since the corn and rye flours don't have much gluten).
Now I want to try some traditional English steamed puddings.