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Boozy Boston Brown Bread Baked in a Jar

  • Prep 10 min
  • Total 45 min
  • Servings 3
  • Pinterest
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  • Print
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  • Save
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A traditional brown bread gets a kick from bourbon! MORE + LESS -

Karly Campbell
January 13, 2015

Ingredients

1/2
cup whole wheat flour
1/2
cup rye flour
1/4
cup cornmeal
1
teaspoon baking soda
1/4
teaspoon salt
1/2
cup raisins
2/3
cup molasses
3/4
cup buttermilk
1/4
cup bourbon

Steps

Hide Images
  • 1
    Add the whole-wheat flour, rye flour, cornmeal, baking soda, salt, and raisins to a large bowl and whisk to combine.
  • 2
    Combine the molasses, buttermilk, and bourbon and stir into the dry ingredients. Mixture will be a thick liquid.
  • 3
    Spray non-stick cooking spray into 3 12-ounce wide mouth canning jars to coat the insides well.
  • 4
    Pour the batter evenly between the 3 jars with each jar about 3/4 full. Tightly cover the tops with aluminum foil.
  • 5
    Place the jars in a deep stockpot. Add enough hot tap water to come up the jars halfway. Cover the stockpot and turn the heat to medium. Bring to a simmer and reduce heat to low.
  • 6
    Continue cooking for 35 minutes or until a skewer inserted in the center of the jar comes out clean. Remove the foil and let cool completely.
  • 7
    Use a butter knife to gently separate the edges of the bread from the sides of the jar. Turn jar upside down and let the bread slide out. Cut into thin rounds.

Expert Tips

Serve with baked beans or fry the bread in some butter.

Please be aware that baking in glass jars requires special care. Make sure that the batter in the center of the jar is fully cooked, and never seal the jar while still warm or “can” the baked good for longer-term storage because that can be unsafe. Always clean and inspect glass baking containers before use. Do not use if you find any chips or cracks, as these can increase the risk of shattering.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Molasses, raisins and bourbon add a rich taste to this hearty brown bread. 

Have you ever even seen such adorable little round loaves of bread? Gah. 

Boston Brown Bread dates back hundreds of years, and is a somewhat sweet quick bread. It’s fun to make because it’s steamed instead of baked, and I don’t know about you – but I think steaming bread is kind of fun! Maybe I’m weird? 

This bread is loaded with molasses and raisins, making it just sweet enough. It’s made with a mixture of cornmeal, rye and whole-wheat flours, which lends it a hearty texture and taste. Traditionally, these little slices of round bread are served with baked beans or fried in butter on the stove.

I went ahead and boozed things up, because that’s how I roll. You like bourbon, right? I thought so. 

Let me walk you through the recipe!

First, you’ll gather up your ingredients. Nothing complicated here, but you may have to run to the store for some rye flour. It’s not something I usually have on hand, but it’s worth keeping around for this bread! You’ll also need molasses, cornmeal, raisins, whole-wheat flour, baking soda, salt, buttermilk and bourbon.

Stir all of the dry ingredients together in a large bowl.

Mix together your buttermilk, bourbon and molasses and add that to the bowl.

Stir it all together. It’s not super appetizing-looking, but once it bakes it’s going to be amazing. And don’t worry... the mixture is supposed to be very wet!

Spray some non-stick cooking spray into three 12-ounce wide-mouth canning jars and then pour the batter evenly between the three. The jars should be 3/4 full.

Now you’ll just cover them in foil, pop them in a pot of water on the stove, and let them steam for half an hour.

Uncover them and let cool completely.

Run a butter knife between the bread and the jar and then just flip it over and let it slide right out. Cut into small rounds and serve!

The bread is so moist. Steaming bread, man. It’s magical!

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