Has anyone made a version of BBB that's as close to the "can" as
possible?. Is rye flour is absolutely necessary? I see recipes that
list it and recipes that don't. I will use whole wheat, cornmeal,
molasses and raisins, but not loving the thought of hunting down rye
flour. It's not impossible to find, I know that. The best of all
worlds would be to find it in the bulk aisle, but I'm not visualizing
rye flour at the two grocery stores I shop in with enough bulk bin
variety to stock it.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
>
> Has anyone made a version of BBB that's as close to the "can" as
> possible?. Is rye flour is absolutely necessary? I see recipes that
> list it and recipes that don't. I will use whole wheat, cornmeal,
> molasses and raisins, but not loving the thought of hunting down rye
> flour. It's not impossible to find, I know that. The best of all
> worlds would be to find it in the bulk aisle, but I'm not visualizing
> rye flour at the two grocery stores I shop in with enough bulk bin
> variety to stock it.

I made it as a kid but don't remember where I got the recipe from or what
went into it. Only reason that I made it was that my dad was always saying
that he wanted brown bread. He would always get a confused look by
waitstaff. We knew that what he wanted was wheat bread but we could never
get him to say the right word. So every year or so, I'd make him some brown
bread. He never liked and couldn't figure out why I was making it.

On Monday, January 20, 2014 12:50:20 AM UTC-6, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> >
>
> > Has anyone made a version of BBB that's as close to the "can" as
>
> > possible?. Is rye flour is absolutely necessary? I see recipes that
>
> > list it and recipes that don't. I will use whole wheat, cornmeal,
>
> > molasses and raisins, but not loving the thought of hunting down rye
>
> > flour. It's not impossible to find, I know that. The best of all
>
> > worlds would be to find it in the bulk aisle, but I'm not visualizing
>
> > rye flour at the two grocery stores I shop in with enough bulk bin
>
> > variety to stock it.
>
>
>
> I made it as a kid but don't remember where I got the recipe from or what
>
> went into it. Only reason that I made it was that my dad was always saying
>
> that he wanted brown bread. He would always get a confused look by
>
> waitstaff. We knew that what he wanted was wheat bread but we could never
>
> get him to say the right word. So every year or so, I'd make him some brown
>
> bread. He never liked and couldn't figure out why I was making it.

Can anyone else make heads or tails of this shit? You father liked wheat bread but called it brown bread because for some reason he couldn't learn to call it wheat bread. So then you decided to start a yearly tradition of making Boston Brown Bread for him, even though he didn't like it.

Yeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee eeeeeeeeeeahhhhhh.....

> wrote in message
...
On Monday, January 20, 2014 12:50:20 AM UTC-6, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> >
>
> > Has anyone made a version of BBB that's as close to the "can" as
>
> > possible?. Is rye flour is absolutely necessary? I see recipes that
>
> > list it and recipes that don't. I will use whole wheat, cornmeal,
>
> > molasses and raisins, but not loving the thought of hunting down rye
>
> > flour. It's not impossible to find, I know that. The best of all
>
> > worlds would be to find it in the bulk aisle, but I'm not visualizing
>
> > rye flour at the two grocery stores I shop in with enough bulk bin
>
> > variety to stock it.
>
>
>
> I made it as a kid but don't remember where I got the recipe from or what
>
> went into it. Only reason that I made it was that my dad was always
> saying
>
> that he wanted brown bread. He would always get a confused look by
>
> waitstaff. We knew that what he wanted was wheat bread but we could never
>
> get him to say the right word. So every year or so, I'd make him some
> brown
>
> bread. He never liked and couldn't figure out why I was making it.

Can anyone else make heads or tails of this shit? You father liked wheat
bread but called it brown bread because for some reason he couldn't learn to
call it wheat bread. So then you decided to start a yearly tradition of
making Boston Brown Bread for him, even though he didn't like it.

Yeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee eeeeeeeeeeahhhhhh.....

---

That pretty much sums it up. We got sick of him using the term "brown"
bread when he meant "wheat" bread. Only after I found it in a can did I buy
can and then kept reusing it to show him what brown bread really was.

"sf" > wrote in message
...
>
> Has anyone made a version of BBB that's as close to the "can" as
> possible?. Is rye flour is absolutely necessary? I see recipes that
> list it and recipes that don't. I will use whole wheat, cornmeal,
> molasses and raisins, but not loving the thought of hunting down rye
> flour. It's not impossible to find, I know that. The best of all
> worlds would be to find it in the bulk aisle, but I'm not visualizing
> rye flour at the two grocery stores I shop in with enough bulk bin
> variety to stock it.

I haven't but my current bread might interest you. Wholemeal flour, malted
wheat flakes and seeds.
--
http://www.helpforheroes.org.uk/shop/

On Mon, 20 Jan 2014 10:39:50 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> >
> > Has anyone made a version of BBB that's as close to the "can" as
> > possible?. Is rye flour is absolutely necessary? I see recipes that
> > list it and recipes that don't. I will use whole wheat, cornmeal,
> > molasses and raisins, but not loving the thought of hunting down rye
> > flour. It's not impossible to find, I know that. The best of all
> > worlds would be to find it in the bulk aisle, but I'm not visualizing
> > rye flour at the two grocery stores I shop in with enough bulk bin
> > variety to stock it.
>
> I haven't but my current bread might interest you. Wholemeal flour, malted
> wheat flakes and seeds.

Thanks O, but I'm not looking for sandwich bread. This is a moist
(almost dessert-like) bread that's traditionally eaten with Boston
Baked Beans. The usual form is cylindrical and it is typically
purchased in a can.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Mon, 20 Jan 2014 10:39:50 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > Has anyone made a version of BBB that's as close to the "can" as
>> > possible?. Is rye flour is absolutely necessary? I see recipes that
>> > list it and recipes that don't. I will use whole wheat, cornmeal,
>> > molasses and raisins, but not loving the thought of hunting down rye
>> > flour. It's not impossible to find, I know that. The best of all
>> > worlds would be to find it in the bulk aisle, but I'm not visualizing
>> > rye flour at the two grocery stores I shop in with enough bulk bin
>> > variety to stock it.
>>
>> I haven't but my current bread might interest you. Wholemeal flour,
>> malted
>> wheat flakes and seeds.
>
> Thanks O, but I'm not looking for sandwich bread. This is a moist
> (almost dessert-like) bread that's traditionally eaten with Boston
> Baked Beans. The usual form is cylindrical and it is typically
> purchased in a can.

Ok, I hadn't heard of it

--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
On Monday, January 20, 2014 12:50:20 AM UTC-6, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> >
>
> > Has anyone made a version of BBB that's as close to the "can" as
>
> > possible?. Is rye flour is absolutely necessary? I see recipes that
>
> > list it and recipes that don't. I will use whole wheat, cornmeal,
>
> > molasses and raisins, but not loving the thought of hunting down rye
>
> > flour. It's not impossible to find, I know that. The best of all
>
> > worlds would be to find it in the bulk aisle, but I'm not visualizing
>
> > rye flour at the two grocery stores I shop in with enough bulk bin
>
> > variety to stock it.
>
>
>
> I made it as a kid but don't remember where I got the recipe from or what
>
> went into it. Only reason that I made it was that my dad was always
> saying
>
> that he wanted brown bread. He would always get a confused look by
>
> waitstaff. We knew that what he wanted was wheat bread but we could never
>
> get him to say the right word. So every year or so, I'd make him some
> brown
>
> bread. He never liked and couldn't figure out why I was making it.

Can anyone else make heads or tails of this shit? You father liked wheat
bread but called it brown bread because for some reason he couldn't learn to
call it wheat bread. So then you decided to start a yearly tradition of
making Boston Brown Bread for him, even though he didn't like it.

Yeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee eeeeeeeeeeahhhhhh.....

--------------

and some people still think J.B. is for real.



---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

"Ophelia" wrote:
>
>I haven't but my current bread might interest you. Wholemeal flour, malted
>wheat flakes and seeds.

What kind of seeds? I have a ton of seeds... and I never have a mouse
problem:
http://i39.tinypic.com/2llilph.jpg
http://i42.tinypic.com/fyigeu.jpg

"Brooklyn1" > wrote in message
...
> "Ophelia" wrote:
>>
>>I haven't but my current bread might interest you. Wholemeal flour,
>>malted
>>wheat flakes and seeds.
>
> What kind of seeds? I have a ton of seeds... and I never have a mouse
> problem:
> http://i39.tinypic.com/2llilph.jpg
> http://i42.tinypic.com/fyigeu.jpg

Couldn't open the first (dunno why not, it often happens with your pics

Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine nuts.


--
http://www.helpforheroes.org.uk/shop/

sf wrote:
>
> > > Has anyone made a version of BBB that's as close to the "can" as
> > > possible?
>
> Thanks O, but I'm not looking for sandwich bread. This is a moist
> (almost dessert-like) bread that's traditionally eaten with Boston
> Baked Beans. The usual form is cylindrical and it is typically
> purchased in a can.

I wouldn't bother to try to duplicate the canned bread exactly. If
that's what you want just look around and find a can of the darn
stuff.

G.

On 1/20/2014 11:01 AM, Brooklyn1 wrote:
> "Ophelia" wrote:
>>
>> I haven't but my current bread might interest you. Wholemeal flour, malted
>> wheat flakes and seeds.
>
> What kind of seeds? I have a ton of seeds... and I never have a mouse
> problem:
> http://i39.tinypic.com/2llilph.jpg

What a cute cat. Who is it?

Are you doing okay since Mooch died?

> http://i42.tinypic.com/fyigeu.jpg
>
Nice snowfall, lots of birds.

I'm sure Ophelia means something other than 'bird seed' in bread.

Ophelia, what kind of seeds?

Jill

"jmcquown" > wrote in message
...
> On 1/20/2014 11:01 AM, Brooklyn1 wrote:
>> "Ophelia" wrote:
>>>
>>> I haven't but my current bread might interest you. Wholemeal flour,
>>> malted
>>> wheat flakes and seeds.
>>
>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>> problem:
>> http://i39.tinypic.com/2llilph.jpg
>
> What a cute cat. Who is it?
>
> Are you doing okay since Mooch died?
>
>> http://i42.tinypic.com/fyigeu.jpg
>>
> Nice snowfall, lots of birds.
>
> I'm sure Ophelia means something other than 'bird seed' in bread.

Very true)


> Ophelia, what kind of seeds?

LOL I thought I had posted: Sunflower seeds, pumpkin seeds and pine nuts

--
http://www.helpforheroes.org.uk/shop/

On 1/20/2014 11:10 AM, Ophelia wrote:
>
>
> "Brooklyn1" > wrote in message
> ...
>> "Ophelia" wrote:
>>>
>>> I haven't but my current bread might interest you. Wholemeal flour,
>>> malted
>>> wheat flakes and seeds.
>>
>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>> problem:
>> http://i39.tinypic.com/2llilph.jpg
>> http://i42.tinypic.com/fyigeu.jpg
>
> Couldn't open the first (dunno why not, it often happens with your pics
>
> Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine nuts.
>
>
Ahhhhh... I wish I could eat bread with seeds. I try not to cheat but
it is difficult. There are so many breads that contain seeds that sound
so appealing! Also other things cooked using seeds and ground nuts.

Another recipe my mom brought back from Thailand, chicken strips coated
with walnuts and sesame seeds. Deep fried. Extremely addictive and
highly fattening! They're supposed to be appetizers but oh my!

I haven't made them in about 30 years. I know I've posted the recipe
here before... h yes! I found this on recipelink, which acknowledges
they copied this from my RFC post in 2001:

Walnut-Sesame Chicken (strips)
rec.food.cooking/Jill McQuown/2001

Mom got this from a Thai cookbook (sorry I don't know the name) when we
lived in Bangkok years ago. It is to die for in terms of flavor. I
haven't prepared this myself in about 18 years. This stuff is great!

2 whole chicken breasts, halved
1 cup finely chopped walnuts
1 cup sesame seeds
2 egg whites
1/4 cup milk
1/4 cup cornstarch
2 tsp. MSG (surely optional, perhaps use salt)
1 tsp. sugar
2 Tbsp. sherry
4 cups vegetable oil

Place the chicken breasts on a foil-lined baking sheet and partially
freeze for 30 minutes. This makes it easier to slice very thin. Slice
crosswise and on the diagonal into paper-thin slices.

In a pie pan, combine nuts with sesame seeds. Combine egg whites,
cornstarch, milk, MSG and sugar in a small bowl. Stir to make a stiff
batter. Add sherry and stir until blended.

Dip chicken slices into batter, then roll in sesame/nut mixture to coat.
Place on baking sheet in single layer until all are done.

Heat oil in deep fryer, deep skillet or a wok to 300 F degrees. Fry
chicken strips 4-5 minutes, until golden brown.

Jill

On Sun, 19 Jan 2014 22:46:54 -0800, sf > wrote:

>
>Has anyone made a version of BBB that's as close to the "can" as
>possible?. Is rye flour is absolutely necessary? I see recipes that
>list it and recipes that don't. I will use whole wheat, cornmeal,
>molasses and raisins, but not loving the thought of hunting down rye
>flour. It's not impossible to find, I know that. The best of all
>worlds would be to find it in the bulk aisle, but I'm not visualizing
>rye flour at the two grocery stores I shop in with enough bulk bin
>variety to stock it.

My store (Winco) does have rye in the bulk section. Do you want a
recipe for 'in the can?' Mine does not use rye nor is it steamed --
been making it since university.
Boston Brown Bread
2 cups graham or whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1/2 cup molasses
1 cup raisins
Combine all ingredients; mix well. Spoon into 2 or 3 well-greased 1
pound coffee cans. Let stand 1/2 hour. Bake at 350F for 45-50
minutes or until a cake tester comes out clean.
(large/tall baked bean cans work)
Janet us

Brooklyn1 wrote:
>
> "Ophelia" wrote:
> >
> >I haven't but my current bread might interest you. Wholemeal flour, malted
> >wheat flakes and seeds.
>
> What kind of seeds? I have a ton of seeds... and I never have a mouse
> problem:
> http://i39.tinypic.com/2llilph.jpg

Nice seeds, nice kitty, and especially a nice desk, Sheldon!

> http://i42.tinypic.com/fyigeu.jpg

" 4 and 20 blackbirds baked in a pie"

G.

"jmcquown" > wrote in message
...
> On 1/20/2014 11:10 AM, Ophelia wrote:
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> "Ophelia" wrote:
>>>>
>>>> I haven't but my current bread might interest you. Wholemeal flour,
>>>> malted
>>>> wheat flakes and seeds.
>>>
>>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>>> problem:
>>> http://i39.tinypic.com/2llilph.jpg
>>> http://i42.tinypic.com/fyigeu.jpg
>>
>> Couldn't open the first (dunno why not, it often happens with your pics
>>
>> Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine
>> nuts.
>>
>>
> Ahhhhh... I wish I could eat bread with seeds. I try not to cheat but it
> is difficult. There are so many breads that contain seeds that sound so
> appealing! Also other things cooked using seeds and ground nuts.

It is very good but not worth it for you to try


> Another recipe my mom brought back from Thailand, chicken strips coated
> with walnuts and sesame seeds. Deep fried. Extremely addictive and
> highly fattening! They're supposed to be appetizers but oh my!
>
> I haven't made them in about 30 years. I know I've posted the recipe here
> before... h yes! I found this on recipelink, which acknowledges they
> copied this from my RFC post in 2001:
>
> Walnut-Sesame Chicken (strips)
> rec.food.cooking/Jill McQuown/2001
>
> Mom got this from a Thai cookbook (sorry I don't know the name) when we
> lived in Bangkok years ago. It is to die for in terms of flavor. I haven't
> prepared this myself in about 18 years. This stuff is great!
>
> 2 whole chicken breasts, halved
> 1 cup finely chopped walnuts
> 1 cup sesame seeds
> 2 egg whites
> 1/4 cup milk
> 1/4 cup cornstarch
> 2 tsp. MSG (surely optional, perhaps use salt)
> 1 tsp. sugar
> 2 Tbsp. sherry
> 4 cups vegetable oil
>
> Place the chicken breasts on a foil-lined baking sheet and partially
> freeze for 30 minutes. This makes it easier to slice very thin. Slice
> crosswise and on the diagonal into paper-thin slices.
>
> In a pie pan, combine nuts with sesame seeds. Combine egg whites,
> cornstarch, milk, MSG and sugar in a small bowl. Stir to make a stiff
> batter. Add sherry and stir until blended.
>
> Dip chicken slices into batter, then roll in sesame/nut mixture to coat.
> Place on baking sheet in single layer until all are done.
>
> Heat oil in deep fryer, deep skillet or a wok to 300 F degrees. Fry
> chicken strips 4-5 minutes, until golden brown.
>

They sound *good* )

--
http://www.helpforheroes.org.uk/shop/

On 1/20/2014 11:23 AM, Gary wrote:
> sf wrote:
>>
>>>> Has anyone made a version of BBB that's as close to the "can" as
>>>> possible?
>>
>> Thanks O, but I'm not looking for sandwich bread. This is a moist
>> (almost dessert-like) bread that's traditionally eaten with Boston
>> Baked Beans. The usual form is cylindrical and it is typically
>> purchased in a can.
>
> I wouldn't bother to try to duplicate the canned bread exactly. If
> that's what you want just look around and find a can of the darn
> stuff.
>
> G.
>
Who would want to do this?

http://www.foodnetwork.com/recipes/a...ipe/index.html

"Special equipment: 2 empty (26.5-ounce) metal cans"

Okeaaaay... good luck finding the cans to bake the bread in.

I've never tasted this but I've read recipes over the years. Seems to
be a good way to use molasses. Don't "Boston Baked Beans" also contain
molasses? Neither one is something likely to crave or cook. It is
interesting, though.

Jill

On Mon, 20 Jan 2014 12:34:20 -0500, jmcquown >
wrote:

>On 1/20/2014 11:23 AM, Gary wrote:
>> sf wrote:
>>>
>>>>> Has anyone made a version of BBB that's as close to the "can" as
>>>>> possible?
>>>
>>> Thanks O, but I'm not looking for sandwich bread. This is a moist
>>> (almost dessert-like) bread that's traditionally eaten with Boston
>>> Baked Beans. The usual form is cylindrical and it is typically
>>> purchased in a can.
>>
>> I wouldn't bother to try to duplicate the canned bread exactly. If
>> that's what you want just look around and find a can of the darn
>> stuff.
>>
>> G.
>>
>Who would want to do this?
>
>http://www.foodnetwork.com/recipes/a...ipe/index.html
>
>"Special equipment: 2 empty (26.5-ounce) metal cans"
>
>Okeaaaay... good luck finding the cans to bake the bread in.
>
>I've never tasted this but I've read recipes over the years. Seems to
>be a good way to use molasses. Don't "Boston Baked Beans" also contain
>molasses? Neither one is something likely to crave or cook. It is
>interesting, though.
>
>Jill
The canned beans will provide the cans.
Janet US

On 2014-01-20, jmcquown > wrote:

> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
> "Special equipment: 2 empty (26.5-ounce) metal cans"
>
> Okeaaaay... good luck finding the cans to bake the bread in.

.....and the wheat flour and non-stick spray. Fergetabowdit!

I'd do this recipe:

http://www.simplyrecipes.com/recipes...n_brown_bread/

That whole can thing is absurd. Best brn brd I ever tasted was from a
little mkt bakery in Murphreesboro TN and they weren't made in a can.
Plus, ABs recipe got no raisins. Bah! ...humbug.

nb

On Mon, 20 Jan 2014 05:46:15 -0800, sf > wrote:

>On Mon, 20 Jan 2014 10:39:50 -0000, "Ophelia"
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > Has anyone made a version of BBB that's as close to the "can" as
>> > possible?. Is rye flour is absolutely necessary? I see recipes that
>> > list it and recipes that don't. I will use whole wheat, cornmeal,
>> > molasses and raisins, but not loving the thought of hunting down rye
>> > flour. It's not impossible to find, I know that. The best of all
>> > worlds would be to find it in the bulk aisle, but I'm not visualizing
>> > rye flour at the two grocery stores I shop in with enough bulk bin
>> > variety to stock it.
>>
>> I haven't but my current bread might interest you. Wholemeal flour, malted
>> wheat flakes and seeds.
>
>Thanks O, but I'm not looking for sandwich bread. This is a moist
>(almost dessert-like) bread that's traditionally eaten with Boston
>Baked Beans. The usual form is cylindrical and it is typically
>purchased in a can.


Check out Alton Brown's recipe.
http://www.foodnetwork.com/recipes/a...ipe/index.html

Looks pretty good to me. I may try it myself when I get the urge and
time to make baked beans.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 1/20/2014 12:26 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 1/20/2014 11:10 AM, Ophelia wrote:
>>>
>>>
>> Another recipe my mom brought back from Thailand, chicken strips coated
>> with walnuts and sesame seeds. Deep fried. Extremely addictive and
>> highly fattening! They're supposed to be appetizers but oh my!
>>
>>
>> Walnut-Sesame Chicken (strips)
>> rec.food.cooking/Jill McQuown/2001
>>
>> Mom got this from a Thai cookbook (sorry I don't know the name) when we
>> lived in Bangkok years ago. It is to die for in terms of flavor. I
>> haven't
>> prepared this myself in about 18 years. This stuff is great!
>>
>> 2 whole chicken breasts, halved
>> 1 cup finely chopped walnuts
>> 1 cup sesame seeds
>> 2 egg whites
>> 1/4 cup milk
>> 1/4 cup cornstarch
>> 2 tsp. MSG (surely optional, perhaps use salt)
>> 1 tsp. sugar
>> 2 Tbsp. sherry
>> 4 cups vegetable oil
>>
>> Place the chicken breasts on a foil-lined baking sheet and partially
>> freeze for 30 minutes. This makes it easier to slice very thin. Slice
>> crosswise and on the diagonal into paper-thin slices.
>>
>> In a pie pan, combine nuts with sesame seeds. Combine egg whites,
>> cornstarch, milk, MSG and sugar in a small bowl. Stir to make a stiff
>> batter. Add sherry and stir until blended.
>>
>> Dip chicken slices into batter, then roll in sesame/nut mixture to coat.
>> Place on baking sheet in single layer until all are done.
>>
>> Heat oil in deep fryer, deep skillet or a wok to 300 F degrees. Fry
>> chicken strips 4-5 minutes, until golden brown.
>>
>
> They sound *good* )
>
Yes, they are! Very tasty. They also take a bit of work and time to
prepare. (i.e. partially freezing the chicken so as to more easily cut
into strips.) BTDT.

I believe these chicken strips were supposed to be served as appetizers.
I can attest to the fact they taste very rich. Hard to resist.

Jill

On 20 Jan 2014 17:55:20 GMT, notbob > wrote:

>On 2014-01-20, jmcquown > wrote:
>
>> http://www.foodnetwork.com/recipes/a...ipe/index.html
>>
>> "Special equipment: 2 empty (26.5-ounce) metal cans"
>>
>> Okeaaaay... good luck finding the cans to bake the bread in.
>
>....and the wheat flour and non-stick spray. Fergetabowdit!
>
>I'd do this recipe:
>
>http://www.simplyrecipes.com/recipes...n_brown_bread/
>
>That whole can thing is absurd. Best brn brd I ever tasted was from a
>little mkt bakery in Murphreesboro TN and they weren't made in a can.
>Plus, ABs recipe got no raisins. Bah! ...humbug.
>
>nb

The tradition is to prepare the bread in a cylindrical container. I
believe that it started as a New England tradition. Being made in a
can has nothing to do with the fact that one can buy a commercial
product today that is in a can. Brown bread originally referred
(Europe, maybe Irish?) to a bread made with dark flour and grains.
There is no reason to not make use of small loaf pans to prepare the
bread.
Janet US

On Mon, 20 Jan 2014 12:35:34 -0600, Sqwertz >
wrote:

snip
let it be known that "brown
>bread" is a perfectly acceptable term for wheat bread (or any whole
>grain dark bread).
>
>http://en.wikipedia.org/wiki/Brown_bread
>
snip
>-sw
yep. That's so
Janet US

On Mon, 20 Jan 2014 12:35:34 -0600, Sqwertz wrote:

> Sounds like your father needed to be the ones beating it into your
> stuffy family's heads

Damn you are one sick mofo.

On Mon, 20 Jan 2014 12:56:42 -0500, The Cook >
wrote:

> On Mon, 20 Jan 2014 05:46:15 -0800, sf > wrote:
>
> >On Mon, 20 Jan 2014 10:39:50 -0000, "Ophelia"
> > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> >
> >> > Has anyone made a version of BBB that's as close to the "can" as
> >> > possible?. Is rye flour is absolutely necessary? I see recipes that
> >> > list it and recipes that don't. I will use whole wheat, cornmeal,
> >> > molasses and raisins, but not loving the thought of hunting down rye
> >> > flour. It's not impossible to find, I know that. The best of all
> >> > worlds would be to find it in the bulk aisle, but I'm not visualizing
> >> > rye flour at the two grocery stores I shop in with enough bulk bin
> >> > variety to stock it.
> >>
> >> I haven't but my current bread might interest you. Wholemeal flour, malted
> >> wheat flakes and seeds.
> >
> >Thanks O, but I'm not looking for sandwich bread. This is a moist
> >(almost dessert-like) bread that's traditionally eaten with Boston
> >Baked Beans. The usual form is cylindrical and it is typically
> >purchased in a can.
>
>
> Check out Alton Brown's recipe.
> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
> Looks pretty good to me. I may try it myself when I get the urge and
> time to make baked beans.

I found a recipe I like, I'm just asking because some recipes call for
rye and others don't - so I was hoping someone here has actually made
it and could tell me if it's absolutely necessary.


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On Mon, 20 Jan 2014 13:01:15 -0500, jmcquown >
wrote:

> I believe these chicken strips were supposed to be served as appetizers.
> I can attest to the fact they taste very rich. Hard to resist.

I made a version that was whole boneless skinless thighs, no batter,
coated in chopped walnuts and baked in the oven. Sesame seeds would
be worth a try sometime.


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On Mon, 20 Jan 2014 10:04:17 -0700, Janet Bostwick
> wrote:

> My store (Winco) does have rye in the bulk section. Do you want a
> recipe for 'in the can?' Mine does not use rye nor is it steamed --
> been making it since university.
> Boston Brown Bread
> 2 cups graham or whole wheat flour
> 1/2 cup all purpose flour
> 2 teaspoons baking soda
> 1 teaspoon salt
> 2 cups buttermilk
> 1/2 cup molasses
> 1 cup raisins
> Combine all ingredients; mix well. Spoon into 2 or 3 well-greased 1
> pound coffee cans. Let stand 1/2 hour. Bake at 350F for 45-50
> minutes or until a cake tester comes out clean.
> (large/tall baked bean cans work)
> Janet us

Thanks Janet! I dug around in my saved recipes and found yours from
2011. A couple of other saved recipes call for "brown bread flour"
with an asterisk after it. Apparently Brown Bread Flour was a
commercial mixture of (probably equal parts) wheat flours, rye and
cornmeal.

I'm not interested in buying a whole package of rye just to use a
little bit, so I'll use your recipe with whole wheat and substitute
cornmeal for the white. I have 28 oz cans that I planned to use for
the molds - or do you think I should go smaller? I think most
standard cans are 14 oz now.


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On Mon, 20 Jan 2014 11:57:43 -0700, Janet Bostwick
> wrote:

> On Mon, 20 Jan 2014 12:35:34 -0600, Sqwertz >
> wrote:
>
> snip
> let it be known that "brown
> >bread" is a perfectly acceptable term for wheat bread (or any whole
> >grain dark bread).
> >
> >http://en.wikipedia.org/wiki/Brown_bread
> >
> snip
> >-sw
> yep. That's so
> Janet US

Except I was asking specifically about BOSTON Brown Bread.


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Good Friends.
Good Memories.

On Mon, 20 Jan 2014 12:30:20 -0800, sf > wrote:

>On Mon, 20 Jan 2014 10:04:17 -0700, Janet Bostwick
> wrote:
>
>> My store (Winco) does have rye in the bulk section. Do you want a
>> recipe for 'in the can?' Mine does not use rye nor is it steamed --
>> been making it since university.
>> Boston Brown Bread
>> 2 cups graham or whole wheat flour
>> 1/2 cup all purpose flour
>> 2 teaspoons baking soda
>> 1 teaspoon salt
>> 2 cups buttermilk
>> 1/2 cup molasses
>> 1 cup raisins
>> Combine all ingredients; mix well. Spoon into 2 or 3 well-greased 1
>> pound coffee cans. Let stand 1/2 hour. Bake at 350F for 45-50
>> minutes or until a cake tester comes out clean.
>> (large/tall baked bean cans work)
>> Janet us
>
>Thanks Janet! I dug around in my saved recipes and found yours from
>2011. A couple of other saved recipes call for "brown bread flour"
>with an asterisk after it. Apparently Brown Bread Flour was a
>commercial mixture of (probably equal parts) wheat flours, rye and
>cornmeal.
>
>I'm not interested in buying a whole package of rye just to use a
>little bit, so I'll use your recipe with whole wheat and substitute
>cornmeal for the white. I have 28 oz cans that I planned to use for
>the molds - or do you think I should go smaller? I think most
>standard cans are 14 oz now.

I don't have anything in the house to eyeball . . . I have used the
pork and beans cans that are tall and probably one size up from the
standard can. I also regularly use the old 1-pound coffee cans and
the batter goes 3/4 +or- up "2" coffee cans. The batter rises quite a
bit during that half hour standing. Maybe this time around, grease up
3 cans and then decide if 2 are enough. The 14, 16 ounce cans aren't
big enough for above recipe. (I've bee using Professional Bak-Klene'
blue and orange spray can that I get at Cash and Carry) This stuff
rocks. It's a no stick spray specifically for baking and nothing
sticks in any nooks or crannys. Regarding the rye. I'm thinking that
since rye is able to be grown in cooler climes, that maybe the recipes
calling for rye flour originate in growing regions in northern middle
Europe or Scandinavian countries? If you read around a bit, it seems
that either whole wheat or rye may be used. Baker's choice. Maybe
I'll bake up a batch today and take some pictures. It will be later.
Janet US

"Sqwertz" > wrote in message
...
> On Mon, 20 Jan 2014 12:31:45 -0800, sf wrote:
>
>> On Mon, 20 Jan 2014 11:57:43 -0700, Janet Bostwick
>> > wrote:
>>
>>> On Mon, 20 Jan 2014 12:35:34 -0600, Sqwertz >
>>> wrote:
>>>
>>> snip
>>> let it be known that "brown
>>>>bread" is a perfectly acceptable term for wheat bread (or any whole
>>>>grain dark bread).
>>>>
>>>>http://en.wikipedia.org/wiki/Brown_bread
>>>>
>>> snip
>>>>-sw
>>> yep. That's so
>>> Janet US
>>
>> Except I was asking specifically about BOSTON Brown Bread.
>
> Oh that's right. We are not allowed to have tangent discussions in
> Barbara's threads. Everybody remember that, OK!
>

it is easier to remember to just avoid her threads all together.



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On Mon, 20 Jan 2014 13:08:28 -0800, "Pico Rico"
> wrote:

>
> "Sqwertz" > wrote in message
> ...
> > On Mon, 20 Jan 2014 12:31:45 -0800, sf wrote:
> >
> >> On Mon, 20 Jan 2014 11:57:43 -0700, Janet Bostwick
> >> > wrote:
> >>
> >>> On Mon, 20 Jan 2014 12:35:34 -0600, Sqwertz >
> >>> wrote:
> >>>
> >>> snip
> >>> let it be known that "brown
> >>>>bread" is a perfectly acceptable term for wheat bread (or any whole
> >>>>grain dark bread).
> >>>>
> >>>>http://en.wikipedia.org/wiki/Brown_bread
> >>>>
> >>> snip
> >>>>-sw
> >>> yep. That's so
> >>> Janet US
> >>
> >> Except I was asking specifically about BOSTON Brown Bread.
> >
> > Oh that's right. We are not allowed to have tangent discussions in
> > Barbara's threads. Everybody remember that, OK!
> >
>
> it is easier to remember to just avoid her threads all together.
>
>
Go right ahead and do that. I can't remember the last time any reply
of yours was useful or the last time I read one of Spins posts first
hand.


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On Mon, 20 Jan 2014 16:10:47 -0000, "Ophelia"
> wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> "Ophelia" wrote:
>>>
>>>I haven't but my current bread might interest you. Wholemeal flour,
>>>malted
>>>wheat flakes and seeds.
>>
>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>> problem:
>> http://i39.tinypic.com/2llilph.jpg
>> http://i42.tinypic.com/fyigeu.jpg
>
>Couldn't open the first (dunno why not, it often happens with your pics
>
>Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine nuts.

Hmm, I always check to make sure my pictures open... it opens for
me... try again... try pasting it into your browser. You'll like that
picture.

"Brooklyn1" > wrote in message
...
> On Mon, 20 Jan 2014 16:10:47 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> "Ophelia" wrote:
>>>>
>>>>I haven't but my current bread might interest you. Wholemeal flour,
>>>>malted
>>>>wheat flakes and seeds.
>>>
>>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>>> problem:
>>> http://i39.tinypic.com/2llilph.jpg
>>> http://i42.tinypic.com/fyigeu.jpg
>>
>>Couldn't open the first (dunno why not, it often happens with your pics
>>
>>Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine nuts.
>
> Hmm, I always check to make sure my pictures open... it opens for
> me... try again... try pasting it into your browser. You'll like that
> picture.

I don't know what the problem is. I use tinypic myself but sometimes (not
just yours) for some reason one won't open and it is infuriating
And yes, I did paste it into my browser. (9 out of 10 will open and then
the last one ....)


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On 1/20/2014 1:48 PM, sf wrote:

>>
>> Check out Alton Brown's recipe.
>> http://www.foodnetwork.com/recipes/a...ipe/index.html
>>
>> Looks pretty good to me. I may try it myself when I get the urge and
>> time to make baked beans.
>
> I found a recipe I like, I'm just asking because some recipes call for
> rye and others don't - so I was hoping someone here has actually made
> it and could tell me if it's absolutely necessary.


When I was a kid, I worked in a Howard Johnson's restaurant and they had
their own Boston Brown Bread. Came in a can and we sliced it and served
it with baked beans.

http://officiallysecret.wordpress.co...n-brown-bread/

George L

On Mon, 20 Jan 2014 14:46:36 -0600, Sqwertz wrote:

> Oh that's right. We are not allowed to have tangent discussions in
> Barbara's threads. Everybody remember that, OK!
>
> -sw

Have another cancer-stick, dwarf.

On Mon, 20 Jan 2014 16:19:08 -0600, George Leppla
> wrote:

> On 1/20/2014 1:48 PM, sf wrote:
>
> >>
> >> Check out Alton Brown's recipe.
> >> http://www.foodnetwork.com/recipes/a...ipe/index.html
> >>
> >> Looks pretty good to me. I may try it myself when I get the urge and
> >> time to make baked beans.
> >
> > I found a recipe I like, I'm just asking because some recipes call for
> > rye and others don't - so I was hoping someone here has actually made
> > it and could tell me if it's absolutely necessary.
>
>
> When I was a kid, I worked in a Howard Johnson's restaurant and they had
> their own Boston Brown Bread. Came in a can and we sliced it and served
> it with baked beans.
>
> http://officiallysecret.wordpress.co...n-brown-bread/
>
Thanks George!


--

Good Food.
Good Friends.
Good Memories.

On Mon, 20 Jan 2014 14:04:59 -0700, Janet Bostwick
> wrote:

snip Maybe
>I'll bake up a batch today and take some pictures. It will be later.
>Janet US
Sorry, no raisins and no Boston brown bread.
Janet US

On Mon, 20 Jan 2014 22:14:56 -0000, "Ophelia"
> wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> On Mon, 20 Jan 2014 16:10:47 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Brooklyn1" > wrote in message
...
>>>> "Ophelia" wrote:
>>>>>
>>>>>I haven't but my current bread might interest you. Wholemeal flour,
>>>>>malted
>>>>>wheat flakes and seeds.
>>>>
>>>> What kind of seeds? I have a ton of seeds... and I never have a mouse
>>>> problem:
>>>> http://i39.tinypic.com/2llilph.jpg
>>>> http://i42.tinypic.com/fyigeu.jpg
>>>
>>>Couldn't open the first (dunno why not, it often happens with your pics
>>>
>>>Anyway my mix is 55% sunflower seeds, 40% pumpkin seeds and 5% pine nuts.
>>
>> Hmm, I always check to make sure my pictures open... it opens for
>> me... try again... try pasting it into your browser. You'll like that
>> picture.
>
>I don't know what the problem is. I use tinypic myself but sometimes (not
>just yours) for some reason one won't open and it is infuriating
>And yes, I did paste it into my browser. (9 out of 10 will open and then
>the last one ....)

If I had your email adress I'd send it to you directly.

"Sqwertz" > wrote in message
...
> On Mon, 20 Jan 2014 22:14:56 -0000, Ophelia wrote:
>
>> I don't know what the problem is. I use tinypic myself but sometimes (not
>> just yours) for some reason one won't open and it is infuriating
>> And yes, I did paste it into my browser. (9 out of 10 will open and then
>> the last one ....)
>
> Tinypic has been obnoxiously slow displaying pictures the last few
> weeks. I can submit pictures just fine, but trying to click a link to
> display a picture takes 20-30 seconds. Let it sit a minute or two and
> see if it appears.

Thanks! I'll try that. I can never open Cheryl's pics at all, not even
one I will sit it out though
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