Boston Brown Bread for Bread Machines 1 5 Pounds
Bring the nostalgic charm of New England to your kitchen with this easy-to-make Boston Brown Bread for Bread Machines, perfectly sized at 1.5 pounds. This delightful recipe combines wholesome whole wheat flour, a touch of cornmeal, and the deep richness of dark molasses for a bread that’s hearty, moist, and subtly sweet. Designed specifically for the convenience of bread machines, this quick bread swaps yeast for baking powder and soda, cutting down prep time while delivering perfect results every time. The optional addition of raisins lends bursts of natural sweetness, making every slice a treat. Serve this classic loaf warm with a pat of butter or alongside your favorite baked beans for an authentic Boston-style meal. Perfect for weeknight dinners or family gatherings, this rustic bread pairs tradition with modern simplicity.
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Recipe Information
Ingredients
- 1.25 cups Whole wheat flour
- 0.75 cups All-purpose flour
- 0.5 cups Cornmeal (fine grind)
- 0.5 cups Dark molasses
- 1.25 cups Buttermilk
- 2 tablespoons Brown sugar
- 2 tablespoons Unsalted butter, softened
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 0.5 cups Raisins (optional)
Instructions
Ensure your bread machine is cleaned and ready to use, with the paddle attached to the bread machine pan.
In the bread machine pan, add the wet ingredients first: buttermilk, molasses, and softened butter.
Layer the dry ingredients on top of the liquids in the following order: whole wheat flour, all-purpose flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Make sure the baking powder and baking soda do not directly contact the liquid.
If using raisins, add them to the dispenser tray (if your bread machine has one) or mix them into the dry ingredients.
Insert the bread pan into the machine and close the lid securely.
Select the ‘Quick Bread’ or ‘Cake’ setting depending on your machine. This setting typically uses paddle mixing without prolonged yeast proofing or rising time.
Set the loaf size to 1.5 pounds and choose your preferred crust color (light works best for Boston Brown Bread).
Start the cycle and periodically check during the first mixing stage to ensure all ingredients are fully incorporated. Use a spatula to scrape down the sides if necessary, then let the machine complete the cycle.
Once the baking cycle finishes, carefully remove the bread pan using oven mitts to avoid burns.
Turn the bread out onto a wire rack to cool for at least 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 18.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
