I remember when they sold this in the grocery store! My dad and I would sneak a couple of cans into the shopping cart and we both would be smiling all the way home, our little secret, but I think mama knew. God I miss those days, I was 8 years old and I'm going on 72.....it seems like yesterday. 😢
My sister lives in NH and sent me 3 cans of plain and 2 cans with raisins!! She slices it in 1/2" slices and pan fries it in butter to make it crispy. I did that and it was wicked good! Cream cheese with raisins mixed in is great on the plain bread. I am so happy to have my stash here in Florida!
Love it, grew up eating this. As I got older I liked to lightly toast slices in the oven and top with cream cheese. One tip I would recommend in the cooking, if you have a safety can opener, like the Tupperware one, you can save the lids which fit tight back on the can, and just weight them down while steaming.
I'd never heard of this. I called my 80yo, Boston Irish Catholic father-in-law. He said, "Oh, we had that every Saturday night with beans and wieners." The can shape is crucial he claims. Making this for him Saturday.
Sweet baby Jesus, save me. This recipe has arisen from the grave. Facebook Bostonians have gone nuts. "I haven't had Boston brown bread since before Mother died (circa 1967)," "Make me four tins. I'll pay for ingredients and shipping," "Please send one," "We're coming in a month... Maybe for dinner and family films?" These bastards. I blame you. Time to master a new old recipe...
We ate this all the time growing up, w/ baked beans and hot dogs (New England, 1970s & 80s). And loved warm brown bread with butter for breakfast the next day. Yum! Still eat it once in a while, but the store brown bread is hard to find where I live now, so thanks for the recipe!
I made this as is and loved it, I made another batch but I had no more raisins so I used chopped dates, wow, OMG that was outstanding. I make Boston baked beans all the time, this a match made in Heaven...
I grew up with canned B&M brown bread, smothered with a butter-rum sauce for the holidays. Its still one of my favorite holiday traditions. Since I can rarely find the cans of B&M brown bread at the store anymore, I'm thrilled to have a good recipe.
Great recipe! I have a old Fannie Farmer cookbook and I've always been hesitant on making this bread and the way you guys clarified it makes it seem easier. Thank you!
Lived in New England for 35 yearshad brown bread every Friday night with steak it was a tradition as well as Boston baked beans. But ours came out of a can B&M brown bread and B&M baked beans along with New York strip. Delicious. I live in Florida now and my native Floridian friends don't like it. Definitely a new England thing. Go patriots😊😊😊😊
Not a thing here in Indiana but excited to try it! Funny story, I saved this video last night to watch. This afternoon my Mom was going through old recipe books from my grandparents and great-grandparents and pointed out a recipe from my grandma for Boston Brown Bread. I said look at this and pulled up my 'Watch Later' list on TH-cam. Gonna make grandma's recipe first, then ATK's.
Try it with baked beans and hot dogs for a Saturday night dinner Seems like everyone growing up in the Boston area ate this. Sad not so much a thing anymore
None of my family is from Boston and I still had this growing up. Still buy it occasionally. I have a can in my cupboard! Publix has always sold the B&M one with raisins (at least since the 80s). Love it!
Made this several times and although I didn't want to put in raisins, the second time I did and it was perfect! I have the ingredients on my stove to make tonight when I saw this reissue of the April show. I do love this bread and so does my 4 yo grandson who comes over to eat it with me.
This bread is effin' amazing. I found another recipe online that included allspice, raisins, and vanilla optional. I left out the raisins and vanilla. OmG! It's scrumptious!!! And it reminds me of broa de Avintes, the dense bread from Porto (Portugal) which includes the same three flours. The Bostonians were onto something good.
Thank you, thank you, thank you! I've been craving Boston brown bread for a long time and the stores where I live now don't carry it. I can't wait to make this again!
I think this was common across the British Isles and Ireland. I saw a delightful video of an Irish American grandma making it with almost recipe. It’s wonderful how many dishes we enjoy have traveled across the Pond.
I’ve used wide mouth canning jars- I screw on the lids but not all the way down. I used my slow cooker. The jars are shorter/ smaller than the cans so I adjusted the time. It was good.
I like my steamed/boiled puddings with raisins soaked in rum, bourbon, or fortified wine. I also love a good pudding sauce of equal parts butter, sugar, and booze. If it works for steamed/boiled puddings, it might work for brown bread.
Thank You Thank You Thank You. I'm allergic to rye so substitute graham. This was a holiday tradition in my family. Cream Cheeze instead of butter, raisins are a must. I tried to describe this to a person a few weeks ago, They acted as though I was "trippin". Brown bread cooked in a can. The best.
My Italian-American mother used to make this in Detroit in the 70s. I haven't had it since and no one I knew knew about it. where did she get the recipe ! lol I used to love it. But now I know that it was actually sold in cans! Wow I didn't know it was actually sold. Of course not in Detroit but we did use the old coffee cans to make it
I remember a tea house/bakery from the 60s made their own breads. I could not truly enjoy this without a cup of tea. Better than the canned, but canned is not bad at all!
Bridget, I use to not like raisins either until I started getting those large, moist fancy kind that SunMaid sells; they are great. You should try them.
It's true, there are raisins, and then there are raisins. I tend to just buy the big inexpensive store brand bag, but you can do much better if you're willing to pay for them. Fanciest I've had were from a cheese shop: organic California raisins on the vine. Very nice.
@@steveskouson9620 Way back in 2006 (Season 6, Episode 7) they made "Boston Baked Beans" on the show. (Also chicken and dumplings.) You'd have to put up with Chris Kimball, but if you're interested, here's a link: www.americastestkitchen.com/episode/125-american-classics (Yes, it requires a subscription to watch, but there's usually a "Free Trial" offer.)
@@seikibrian8641 They just did a New England Baked Beans two weeks ago here on YT. It is the same dish. I made it, and it was perfect and super easy. th-cam.com/video/eoNTUXoQtsU/w-d-xo.html
I hated having to eat this every Saturday night as a kid with hot dogs and beans. It was my fathers favorite, so we had it every Saturday night after church, come hell or high water. I love it now as an adult though!
I usually buy my rye flour at a threshing bee and it is ground by an old-fashioned mill, so it is rye meal. I also like the finely ground corn flour instead of corn meal, because I don't like the corn meal texture. If you use stone ground whole wheat flour, it is more like Fanny Farmer's wheat flour. Also, this is a good recipe to use up sour milk which you can use instead of buttermilk, if you want to.
With and without raisins are both good. Bread has a lot of salt in it already so I'm not sure I'd eat it with salted butter. But if there was only salted I wouldn't complain. Thanks for bringing my childhood back.
In a recent "Tasting History with Max Miller" episode, he made Fanny Farmer's version (and covered Boston's Great Molasses Flood in the history segment - FAR more serious than it sounds!). ....................... He stressed the importance of checking what your can may be coated with. One of the posters that watched his video said that he avoids the can additive problem by using one of those cylindrical stainless steel flatware holders that they sell at restaurant supply houses. I went today to buy one, now I have to look for canning tongs and graham flour and I'm ready to roll.
Graham flour is readily available, so I'm not sure why they didn't use it, possibly to make getting the ingredients easier for everyone. I prefer graham flour in my multigrain bread. 😊
so could you do a water bath canning of this? so that you can store some? making snacks for winter that one might spread with a little cream cheese for some extra yum.
I don't think you could actually can it to preserve it that way - it is not acidic enough. But you could steam it in the wide-mouth pint jars, then put on the lid and put it in the freezer after it's completely cooled.
@@cathys949 wonder if it could be pressure canned then, it has been canned for more than 200 years now, so I suspect can be done from home safely in some method. sigh, when I was a kid we used to have it spread with cream cheese as a treat. yum.
As a young child In Ohio my mother would keep this as a special treat with cream cheese or spreadable cheddar cheese and a cup of good tea....a very special treat.
Looks delicious! I'm from Kentucky & I don't think I've seen this bread here, so what molasses grade do you recommend for the most authentic/classic taste? Asking for a friend... NB: Before anyone chimes in about it, yes, I checked the ATK recipe. It just says 'anything but blackstrap'.
I think one of the wide mouth, quart jars with no shoulder would work. They’re not as easy to find at stores but they are easy to find online. If I were going to make this recipe to keep on the shelf I think I would cook them in the pressure cooker rather than a water bath but I’m very cautious that way. I’m curious to see if the ATK people respond to this.
I used to make this all the time. I even bought a fancy lidded mold to make it. But I cannot tolerate dairy anymore. What can I substitute for the buttermilk?
I have looked at many recipes and watched videos and NOT ONE tells WHAT KIND of molasses to use. What kind please? What about a version w a nice crown rising up and over the edge of the can?
How do youy spell the original name of this bread? I am trying to research for my living history group ( American Revolution). My family is front just outside of Boston and I remember my Mom making this. Sadly, I do not have her mold. TX.
This would be so easy to change up into a Holiday steamed pudding in the tradition of the Brits...just add warm sweet spices and some chopped dried fruits and nuts.
I remember when they sold this in the grocery store! My dad and I would sneak a couple of cans into the shopping cart and we both would be smiling all the way home, our little secret, but I think mama knew. God I miss those days, I was 8 years old and I'm going on 72.....it seems like yesterday. 😢
❤
They still do sell them in the grocery store - or at least ones in the New England
@Lee Womack - They also sell it in supermarkets in the Hudson River Valley.
I grew up on B&M brown bread with bakes Dean's and frankfurters. A New England tradition. Love it.
My sister lives in NH and sent me 3 cans of plain and 2 cans with raisins!! She slices it in 1/2" slices and pan fries it in butter to make it crispy. I did that and it was wicked good! Cream cheese with raisins mixed in is great on the plain bread. I am so happy to have my stash here in Florida!
Yes, that's how I used to fix it, lightly fry it in butter. Yum! I must try to get some for myself.
@@grandmajane2593 Price online is outrageous! Do you know someone in New England?
So funny. I just brought 2 loaves of B&M brown bread back to NYC with me after a trip home to Boston. Every bit as good as I remembered it ❤️
Love it, grew up eating this. As I got older I liked to lightly toast slices in the oven and top with cream cheese. One tip I would recommend in the cooking, if you have a safety can opener, like the Tupperware one, you can save the lids which fit tight back on the can, and just weight them down while steaming.
I'd never heard of this. I called my 80yo, Boston Irish Catholic father-in-law. He said, "Oh, we had that every Saturday night with beans and wieners." The can shape is crucial he claims. Making this for him Saturday.
Sweet baby Jesus, save me. This recipe has arisen from the grave. Facebook Bostonians have gone nuts. "I haven't had Boston brown bread since before Mother died (circa 1967)," "Make me four tins. I'll pay for ingredients and shipping," "Please send one," "We're coming in a month... Maybe for dinner and family films?"
These bastards. I blame you.
Time to master a new old recipe...
I like weenies also. My Aaron’s weenie.
Then go to Mass with him on Sunday. Do you both good!
Also grew up in Massachusetts eating brown bread with beans and hot dogs
I grew up in New Hampshire, 60 miles north of Boston. Every Saturday night was homemade beans, hot dogs and brown bread. Every. Saturday. Night. :)
Loved this brown bread in a can. My mom used to buy it when we where kids. Great recipe.yummy.
Haven’t had that in years! More like decades! Raisins? Yes please!
Irish bread is much drier. I love it. I think you shoild try this recipe I've made it and its fabulous. Good luck
'll
My wife hasn't made Boston brown bread since her coffee cans rusted and we couldn't find any more. Thanks for this updated recipe!
I just bought a can of coffee.
Also, if you can find B&M Baked Beans, the can they come in is perfect for this.
Chock-full of nuts coffee still in cans I made brown bread just last weekend 😋
We ate this all the time growing up, w/ baked beans and hot dogs (New England, 1970s & 80s). And loved warm brown bread with butter for breakfast the next day. Yum! Still eat it once in a while, but the store brown bread is hard to find where I live now, so thanks for the recipe!
Thats the way I was taught. With Raisins always. Thanks for bringing back the memory.👍
I made this as is and loved it, I made another batch but I had no more raisins so I used chopped dates, wow, OMG that was outstanding. I make Boston baked beans all the time, this a match made in Heaven...
I grew up with canned B&M brown bread, smothered with a butter-rum sauce for the holidays. Its still one of my favorite holiday traditions. Since I can rarely find the cans of B&M brown bread at the store anymore, I'm thrilled to have a good recipe.
Great recipe! I have a old Fannie Farmer cookbook and I've always been hesitant on making this bread and the way you guys clarified it makes it seem easier. Thank you!
Lived in New England for 35 yearshad brown bread every Friday night with steak it was a tradition as well as Boston baked beans. But ours came out of a can B&M brown bread and B&M baked beans along with New York strip. Delicious. I live in Florida now and my native Floridian friends don't like it. Definitely a new England thing. Go patriots😊😊😊😊
I grew up with beans and franks with brown bread. Yum. Go Red Sox (and Pats).
I am in Canada and I love this bread a is hard to get any one how doesn’t like this canned from Boston is not normal at all I love it lmao
Give those Florida people a can of black eyed peas and some chicklins and they'll be happy.
Not a thing here in Indiana but excited to try it! Funny story, I saved this video last night to watch. This afternoon my Mom was going through old recipe books from my grandparents and great-grandparents and pointed out a recipe from my grandma for Boston Brown Bread. I said look at this and pulled up my 'Watch Later' list on TH-cam. Gonna make grandma's recipe first, then ATK's.
Try it with baked beans and hot dogs for a Saturday night dinner
Seems like everyone growing up in the Boston area ate this. Sad not so much a thing anymore
None of my family is from Boston and I still had this growing up. Still buy it occasionally. I have a can in my cupboard! Publix has always sold the B&M one with raisins (at least since the 80s). Love it!
This was a holiday treat growing up 😊
Made this several times and although I didn't want to put in raisins, the second time I did and it was perfect! I have the ingredients on my stove to make tonight when I saw this reissue of the April show. I do love this bread and so does my 4 yo grandson who comes over to eat it with me.
This bread is effin' amazing. I found another recipe online that included allspice, raisins, and vanilla optional. I left out the raisins and vanilla. OmG! It's scrumptious!!! And it reminds me of broa de Avintes, the dense bread from Porto (Portugal) which includes the same three flours. The Bostonians were onto something good.
Thank you, thank you, thank you! I've been craving Boston brown bread for a long time and the stores where I live now don't carry it. I can't wait to make this again!
Looks like the stuff you see on the Townsends channel, steamed puddings and American ingredients, just the “couple centuries later” version
Yass!
Never thought of it before but the Boston brown bread is related to English Christmas pudding.
I think this was common across the British Isles and Ireland. I saw a delightful video of an Irish American grandma making it with almost recipe. It’s wonderful how many dishes we enjoy have traveled across the Pond.
I’ve used wide mouth canning jars- I screw on the lids but not all the way down. I used my slow cooker. The jars are shorter/ smaller than the cans so I adjusted the time. It was good.
I wondered about that as I don't use that many cans.
Thank you. I was wondering if they could be baked in a crockpot. 😊
I like my steamed/boiled puddings with raisins soaked in rum, bourbon, or fortified wine. I also love a good pudding sauce of equal parts butter, sugar, and booze. If it works for steamed/boiled puddings, it might work for brown bread.
Traditional with hard sauce, as it's called!
@ImaBot - As a child, our tradition was to use cream cheese on Boston Brown Bread. But yours sounds good, too...^_^
Wow I can't believe that they came out. They are perfect waiting for them to cool yummy. So the verdict is in this is the best I have ever had.
Thank You Thank You Thank You.
I'm allergic to rye so substitute graham.
This was a holiday tradition in my family. Cream Cheeze instead of butter, raisins are a must. I tried to describe this to a person a few weeks ago, They acted as though I was "trippin". Brown bread cooked in a can. The best.
We've taken this along on camping trips. Hits the spot!
Been a while since I have had this. Now I'll make my own.
My Italian-American mother used to make this in Detroit in the 70s. I haven't had it since and no one I knew knew about it. where did she get the recipe ! lol I used to love it. But now I know that it was actually sold in cans! Wow I didn't know it was actually sold. Of course not in Detroit but we did use the old coffee cans to make it
I remember brown bread in a can; I loved it, but this sounds so much better!
I can't wait to make this. I would get this as a kid and my dad would serve with cream cheese and lemon curd.
I remember a tea house/bakery from the 60s made their own breads. I could not truly enjoy this without a cup of tea. Better than the canned, but canned is not bad at all!
We always sliced it and grilled it, so good.
Bridget, I use to not like raisins either until I started getting those large, moist fancy kind that SunMaid sells; they are great. You should try them.
It's true, there are raisins, and then there are raisins. I tend to just buy the big inexpensive store brand bag, but you can do much better if you're willing to pay for them. Fanciest I've had were from a cheese shop: organic California raisins on the vine. Very nice.
In this recipe the raisins puff up and aren't chewy at all after cooking.
WOW! Just made some. What a great, easy recipe.
Mom usted to buy the matching B&M Baked Beans and Brown Bread. What a treat!
OK, now you're just playin'
I haven't had either, in quite a few
decades, so, now I want some!
ATK, try and copy B&M Baked Beans,
PLEASE.
steve
@@steveskouson9620 Way back in 2006 (Season 6, Episode 7) they made "Boston Baked Beans" on the show. (Also chicken and dumplings.) You'd have to put up with Chris Kimball, but if you're interested, here's a link: www.americastestkitchen.com/episode/125-american-classics (Yes, it requires a subscription to watch, but there's usually a "Free Trial" offer.)
@@seikibrian8641 They just did a New England Baked Beans two weeks ago here on YT. It is the same dish. I made it, and it was perfect and super easy. th-cam.com/video/eoNTUXoQtsU/w-d-xo.html
I hated having to eat this every Saturday night as a kid with hot dogs and beans. It was my fathers favorite, so we had it every Saturday night after church, come hell or high water. I love it now as an adult though!
I usually buy my rye flour at a threshing bee and it is ground by an old-fashioned mill, so it is rye meal. I also like the finely ground corn flour instead of corn meal, because I don't like the corn meal texture. If you use stone ground whole wheat flour, it is more like Fanny Farmer's wheat flour. Also, this is a good recipe to use up sour milk which you can use instead of buttermilk, if you want to.
great recipe and simple also
Thank God for Keith! Whew!
Oh wow this bread is wonderful 😍😍
With and without raisins are both good. Bread has a lot of salt in it already so I'm not sure I'd eat it with salted butter. But if there was only salted I wouldn't complain. Thanks for bringing my childhood back.
Wow, The bread looks delicious. ( I love freshly baked bread) Thank you for sharing your videos.
Happy that you used Fanny Farmer's recipe. Makes it much easier to trust!
In a recent "Tasting History with Max Miller" episode, he made Fanny Farmer's version (and covered Boston's Great Molasses Flood in the history segment - FAR more serious than it sounds!).
.......................
He stressed the importance of checking what your can may be coated with. One of the posters that watched his video said that he avoids the can additive problem by using one of those cylindrical stainless steel flatware holders that they sell at restaurant supply houses. I went today to buy one, now I have to look for canning tongs and graham flour and I'm ready to roll.
My old mum used to make this😋😋
I like cream cheese apread on the bread and white grapes cut in half on mine, is delicuius
I love raisins 💕
Hello from Australia!
Graham flour is readily available, so I'm not sure why they didn't use it, possibly to make getting the ingredients easier for everyone. I prefer graham flour in my multigrain bread. 😊
"They actually have it, canned bread!"
so could you do a water bath canning of this? so that you can store some? making snacks for winter that one might spread with a little cream cheese for some extra yum.
I don't think you could actually can it to preserve it that way - it is not acidic enough. But you could steam it in the wide-mouth pint jars, then put on the lid and put it in the freezer after it's completely cooled.
@@cathys949 wonder if it could be pressure canned then, it has been canned for more than 200 years now, so I suspect can be done from home safely in some method. sigh, when I was a kid we used to have it spread with cream cheese as a treat. yum.
I grew up eating this bread. B&M Brown Bread and B&M baked beans.
Make it, LOVED IT!!! ALWAYS w/raisins!!
It's good stuff. I love it
This is a very interested processed,, can't wait to try.
My favorite bread, thanks for doing this one...mmmmm
Exactly what i was looking for...thanks
love this recipe making it often!
Keith seems like a chill dude. Would drink a beer with him.
I'm with you about the raisins, but looks good. Thanks.
I make this in the Instant Pot
Could you share some details as to the time ? Thanks
Amazing bread! Will so be making !!
As a young child In Ohio my mother would keep this as a special treat with cream cheese or spreadable cheddar cheese and a cup of good tea....a very special treat.
B& m made some and once in a great while you can find it on the west coast.
I will try this,an addition of dates as well knock this up a knotch!
Looks delicious! I'm from Kentucky & I don't think I've seen this bread here, so what molasses grade do you recommend for the most authentic/classic taste? Asking for a friend...
NB: Before anyone chimes in about it, yes, I checked the ATK recipe. It just says 'anything but blackstrap'.
Looks so good, of course I don't have rye flour.
Could you make this in a canning jar and have it shelf stable for storage?
I'd love to see you get it out of the jar!
I think one of the wide mouth, quart jars with no shoulder would work. They’re not as easy to find at stores but they are easy to find online. If I were going to make this recipe to keep on the shelf I think I would cook them in the pressure cooker rather than a water bath but I’m very cautious that way. I’m curious to see if the ATK people respond to this.
I was thinking wide mouth as well. I collect pottery and I have steamed pudding bowl that I wonder if you could do this bread in.
I would like to try this..!
So many memories, B&M brown bread served hot dogs, beans and spaghetti o's
We always eat our brown bread with cream cheese, instead of butter.
We did as well. Sometimes cream cheese mixed with chopped maraschino cherries.
You can buy this bread anywhere but homemade yeeesssss
Where did the previous host go? His passion was infectious.
What a fun recipe! 🍞
Would you do this in a pressure cooker. The time could be reduced greatly.
Love these video recipes, Thanks
If you don't have canning tongs, tie a few rubber bands around your normal tongs for some grip
I used to make this all the time. I even bought a fancy lidded mold to make it. But I cannot tolerate dairy anymore. What can I substitute for the buttermilk?
Yes get all the recipes on the website but you must join.
Try adding a tablespoon of malt powder to the mixture. Toast and butter
There's nothing a raisin can do that a chocolate chip can't do better.
Thank u I enjoyed 👀🤗🍽
I love brown bread. No raisins for me. I use Fanny Farmers recipe and grind my own so it's not as fine textured.
I will try your version.
6:29 *lay
It's excellent with cream cheese, too.
Can you use an English pudding basin?
He likes to say Fanny a lot!
😂
Can you add chocolate chips or chunks instead of the raisins?
As Chef John would say, You are the head...of your brown bread! Do whatever you would like!
This doesnt look any different than any other quickbread. Does rhat mean banana, zucchini, pumpkin quick breads also work well steamed in a can?
Josie's Journey mah shoh, why not.
Can I replace the whole wheat with oat flour if the baking powers increased to 3/4 top? Yx
Can you steam the brown bread canning jars instead of cans?
You need a cylinder...it wouldn't be easy to get it out of a jar.
Need more raisins.
I have looked at many recipes and watched videos and NOT ONE tells WHAT KIND of molasses to use.
What kind please?
What about a version w a nice crown rising up and over the edge of the can?
How do youy spell the original name of this bread? I am trying to research for my living history group ( American Revolution). My family is front just outside of Boston and I remember my Mom making this. Sadly, I do not have her mold. TX.
Is this different from Irish Brown bread?
Eat warmed with butter.🤤
like it
This would be so easy to change up into a Holiday steamed pudding in the tradition of the Brits...just add warm sweet spices and some chopped dried fruits and nuts.
Made this today. To me it tastes just like your average Bran muffin