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Slow Cooker Boston Brown Bread

2022-02-09
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    87.8
  • Carbohydrates

    19.5 g
  • Cholesterol

    0.5 mg
  • Fat

    0.7 g
  • Fiber

    2.1 g
  • Protein

    2.3 g
  • Saturated Fat

    0.1 g
  • Serving Size

    1
  • Sodium

    284 mg
  • Sugar

    1.1 g
  • Trans Fat

    0.1 g
  • Unsaturated Fat

    0.3 g
  • Potassium

    143.1 mg
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Slow cooker Boston brown bread. Slow cooking softens the crust on these traditional Boston brown breads. Try this recipe with a maple glaze, or make it without cornmeal to use your favorite flour.

What are the benefits of slow cooking?

Slow cooking involves braising, stewing, or pot-roasting meat, poultry, seafood, vegetables, and fruit in a liquid at low temperatures for a long time.

Slow cooking is a great way to prepare your meal and get the most out of your ingredients. There are many benefits of slow cooking such as:

– Saving time because it takes hours to cook rather than minutes

– A lot of nutrients can be retained in the food because it’s cooked at low temperatures

– You can make healthier meals with less fat and calories

What are some tips for making Boston brown bread in your slow cooker?

This recipe is a great way to use up leftover bread. You can also use it as a base for other recipes, such as cinnamon rolls, or make a grilled cheese sandwich with it.

Slow Cooker Boston Brown Bread

Ingredients

  • 2/3 cup whole-wheat flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup seedless raisins
  • 2 tablespoons light brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 (160 ml) 2% reduced-fat milk
  • 1/4 cup light molasses
  • 1 tablespoon freshly squeezed lemon juice

Method

Step 1

In a mixing bowl, combine all ingredients, except milk, molasses, and lemon juice. Mix well.

Step 2

In another mixing bowl, combine milk, lemon juice, and molasses. Mix well.

Step 3

Add milk mixture to cornmeal mixture, mixing well. Spoon mixture into 2 greased and floured 16-oz (480 ml) cans. Cover tops of cans with greased aluminum foil. Secure with rubber bands.

Step 4

Arrange cans, standing, in a slow cooker. Pour in enough boiling water to come halfway upsides of cans (make sure foil does not touch the water).

Step 5

Cover slow cooker and cook on high heat setting for 2 hours. Reduce heat to low and cook until the toothpick inserted in the center comes out clean (for a further 4 hours).

Step 6

Turn off the slow cooker. Carefully uncover cans and allow standing on a wire rack to cool for 10 minutes. Loosen sides of bread by removing bottoms of cans and pushing bread through.

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