The trick is to smoke the meat and not make the meat smoke
BOSTON BROWN BREAD
Date: January 30, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The brown bread used: All-purpose flour, rye flour, yellow cornmeal, buttermilk, molasses, salt, baking soda, baking powder, vanilla extract, allspice and raisins.
The dry ingredients are added to one bowl…
… where they are combined.
The vanilla extract and buttermilk are mixed.
The molasses is added to the wet mixture.
The wet and dry ingredients are combined and the batter is poured into a coffee canned which is filled two thirds of the way up.
The coffee can is covered with foil and is placed in a stockpot on a steamer rack and the water is brought up to a level one quarter the way up the side of the can.
Brown bread is steamed with the cover on the stockpot for 2 1/2 hours. It is cooled in the coffee canned for one hour before being turned out.
Brown bread is sliced up and ready to eat.
This brown bread was as good or better than any brown bread I've ever had.
To me brown bread is synonymous with Boston baked beans. which is what I was serving with the brisket this day.
I will be making this again to accompany other meals because it is rather easy to make. The only difficult thing is waiting three and a half hours for it to steam and cool before you you can eat it.
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Now this item is neither grilled nor smoked. The reason for it’s inclusion here is it is an essential pairing with beans. Here in New England you thinks of Boston baked beans and brown.bread just like ham and eggs. On this day I was making brisket and it was my first time making a whole brisket and making burnt ends from the point end. There were a lot of unknowns here, so I decided to keep it simple. I used my favorite brand of canned baked beans and was going to buy a can of brown bread too to let me focus on the brisket. Then I thought why don’t I try some brown bread from scratch? You steam it on the stove. The prep could’t be simpler. You mix the dry ingredients and the wet ingredients in separate bowls. You combine the two and pour them into a coffee can and steam them in a large pot for 2 1/2 hours. It really doesn’t get any simpler than this. Any added bonus was I had all of the flours and other ingredients in my pantry. I was so happy I chose to do this because this brown bread was as good or better than any I have had.