Steamed Brown Bread Recipe

Steamed Brown Bread is a traditional recipe that has been enjoyed for centuries. It originated in New England, particularly in the 18th and 19th centuries when cornmeal was commonly used in recipes. The Native Americans were the first to use cornmeal in their cooking, and colonists later adopted this ingredient. Steamed Brown Bread quickly became a staple in many households due to its simple yet delicious taste.

Fun Fact: Steamed Brown Bread was often prepared to accompany hearty meals such as baked beans, pork, or fish. It was considered a frugal and filling option. Additionally, the use of molasses in this recipe was prevalent during the time when sugar was an expensive commodity.

Now, let's dive into the step-by-step process of making Steamed Brown Bread:

Ingredients:
- 3/4 cup graham flour
- 1/2 cup yellow, granulated cornmeal
- 3/4 cup white flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour milk
- 3/4 teaspoon soda
- 2 tablespoonfuls of molasses

Instructions:

1. In a large bowl, combine the graham flour and yellow cornmeal.
2. Sift the white flour, baking powder, and salt into the same bowl with the graham flour and cornmeal mixture.
3. Mix all the dry ingredients until they are well-incorporated.
4. In a separate container, dissolve the soda in the sour milk.
5. Add the sour milk mixture and molasses into the bowl with the dry ingredients.
6. Stir all the ingredients together until a thick batter forms. Make sure there are no lumps.
7. Grease a quart can (such as a tin coffee can) thoroughly to prevent the bread from sticking.
8. Pour the batter into the greased can, ensuring it is filled about 2/3 full.
9. Cover the can tightly with a lid or aluminum foil to prevent water from entering during the steaming process.
10. Prepare a large kettle or pot with enough boiling water to reach at least halfway up the sides of the can.
11. Place the covered can in the pot of boiling water carefully. The water should not come into direct contact with the batter.
12. Lower the heat to a simmer and cover the pot.
13. Allow the bread to steam for approximately three hours. Check the water level occasionally and add more boiling water if needed.
14. After the steaming process, carefully remove the can from the pot using oven mitts or tongs.
15. Let the bread cool for a few minutes before removing it from the can.
16. Once the bread has cooled slightly, turn it out onto a wire rack to cool completely.
17. For a bread-like texture, slice the Steamed Brown Bread and serve it as a delicious accompaniment to various dishes.
18. If you prefer a pudding-like dessert, add raisins or currants to the batter along with a touch of grated nutmeg or other desired flavorings.
19. Steam the bread as instructed and serve it hot with sugar and cream or your choice of pudding sauce.

Similar recipes to Steamed Brown Bread include Boston Brown Bread and Indian Pudding. Boston Brown Bread is made with a combination of graham flour, cornmeal, rye flour, and molasses. Indian Pudding, on the other hand, is a baked dessert that features cornmeal, molasses, and spices like cinnamon and ginger. Both dishes are beloved classics and great alternatives if you want to try something similar to Steamed Brown Bread.

So, immerse yourself in tradition and enjoy the warm, comforting goodness of Steamed Brown Bread. Whether you serve it as bread or transform it into a delightful pudding, this recipe is sure to impress your family and friends with its wholesome flavors and rich history.