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I’ve toasted leftover brown bread in the morning for breakfast with cream cheese on it. Yummy!
This is an outstanding bread. I have a steamed pudding mold for making Spotted Dick, and I used it for this bread. The batter fit perfectly into the mold, and the finished product looks
like a mini Bundt cake. We ate it with from-scratch Boston baked beans. What a treat! This bread is also delicious for breakfast. I toasted it on both sides in a skillet with a little butter. Wonderful.
This was also big in my family, Grammie, Aunts, and Mom. Usually in the old coffee can, nothing ever being thrown away. So good.
Turned out great. For a great cracker to eat with cheese, add 1 tablespoon of rosemary and bake as directed. Chill the loaves and cut in half lengthwise. Then slice thinly into half circles and bake it at 250F for 30 minutes, turning over half way through. Let cool completely.
I’m steaming a batch right now and can’t wait! Is there a way to reheat it the next day?
Sure! I’d put it back inside the original can, or set it inside a loaf pan and cover the pan with foil. Then warm it in the oven until warmed up. Enjoy!
I came across a picture of the B and M brown bread last week and remembered that I used to eat these as a kid and loved it. Checking the stores here in the midwest and no one carries it, even looked on amazon and between the can and shipping and handling it is way to expensive. I googled recipes for it and came across this one. I did the exact recipe but steamed it in a wide mouth pint jar as others said to do and my goodness, it really is the taste I remember even after 50 years, so good!! Thank you so much for posting the recipe!
I was raised by my Grams, and a frequent visitor to the dinner table was her Boston Brown Bread and Boston Baked Beans. She made BOTH from scratch. I remember many a Saturday with her diligently tending to her Boston Baked Beans — bean crock, salt pork, onions in the whole, peeled of course and lol. Seeing this recipe had me ‘googling’ a low carb version of both the bread AND the beans. Her other bean meal go-to was Stewed Beans and Johnny Cake. Yes, she was eigh TRUE New Englander, born and bred!
I gave this a 5 star rating even though I haven’t actually tried the recipe……..yet! I have been looking for a 40-yr. old recipe that I used to make regularly but had lost. With the exception of my recipe having walnuts, Hank’s recipe sounds like what I remember my recipe to be. I will be trying this version in the next several days! Can’t wait!!!
I have made this twice and, without fail, it turns out SO delicious!!! It’s perfect with hot dogs and beans or all by itself for breakfast. The allspice gives it a nice kick and the texture of the flours and cornmeal are…did I already say PERFECT. I haven’t used rye flour since it’s just difficult to find, but whole wheat, white and the cornmeal seem to do the trick. It’s a keeper and thank you.
My mouth watered, just reading the recipe. I miss the flavors of my childhood. Brown bread, slathered with butter and eaten with beans, hermit bars and fried clam bellies (not all together, though!) I grew up in Tyngsborough and Lowell, MA..
Really good recipe that fit just right in a coffee can. Did not have raisins so I substituted currants, and as they had been hanging out in my fridge for a looong time and were kind of crunchy I soaked them in some dark rum for 30 mins and strained them before adding to the flour mixture (drank the rum later). I steamed it on the stovetop in an asparagus steamer, which made it easy to remove from the boiling water -I just lifted out the basket and let it cool down in the basket on a cutting board. Toasted slices slathered in butter are great for breakfast. Also went well with baked beans. Unbelievably moist considering there’s virtually no fat added. Just delicious. The fam loved it.
I followed your recipe and made this this afternoon for a small gathering. It was delicious. I baked it for an extra 20 minutes which I now know I need to stick to the original 2 hours and 15 minutes from the recipe. Even with the slight over bake it was still very tasty. I plan to make another batch tomorrow. A new favorite of mine for sure.
A true taste of home. I tried this recipe and immediately went back to the grocery store to stock up on the ingredients. I tried the baked bean recipe too and did the same thing! My brother demanded I overnight him a mason jar of both beans and brown bread! Now I can enjoy these New England treats all the time!
Haven’t yet tried this recipe, so I can’t give a rating, but oh, the memories for this Rhode Island gal! My mom actually learned to make it from her Irish grandmother who made it to Hudson, MA via Nova Scotia. Definitely always was a sign we were having franks and beans for dinner, and mom served it warmed (not fried) with slightly sweetened cream cheese.
I would steal slices the next day and slather with the left over cream cheese to nibble while I read.
Man, now I’m hungry!!
Growing up in Maine, we always had Boston baked beans and warmed B&M brown bread with butter every Saturday night. Now that I live in the South, you can’t find brown bread. Look forward to trying this recipe!
Hi Sarah, I live in Maine. You can purchase B&M Brown Bread from Amazon. I just got a flat of it, 12 16oz cans delivered for $36.00.
Love this recipe! I grew up on the west coast but my father is from Massachusetts and we always ate it on Saturdays with family when we would go out to visit. You could find the B&M brand brown bread in the grocery stores where I grew up but where I live now they don’t stock it. It’s nice to be able to make for myself when I’m feeling nostalgic for this. We ate it sliced and toasted with lots of butter.
I just discovered the stuff! Never had it at home in Philly, found it online and purchased it through walmart.com also available on Amazon, isn’t everything? :-)
Wide mouth-straight sided jam jars,
either pint or 1 1/2 pint size make good molds for this bread, instead of the coffee can. Glass is non reactive which I think is a plus.
Do you still bake it the same amount of time when using a pint size container?
I can’t rate this yet because I haven’t made it but thanks for sharing this amazing recipe. I was so glad to see others have had success in the Instapot. Wish I’d read the reviews sooner to see that. But we’ll eat the B&M brown bread tonight (toasted with butter) with home made bake beans and hot dogs. bookmarking for later.
My mum made it all the time growing up in Erie Pa. I make it the same way but add rasin dried cherries and pecans
LOVE this recipe!! Thank you!