Slow Cooker Boston Brown Bread2021-02-09
- Cuisine: American
- Course: Dessert
- Skill Level: Advanced, Child Friendly
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(4.3 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat0.1 g
Trans Fat0.1 g
Unsaturated Fat0.3 g
Slow cooker Boston brown bread. Slow cooking softens the crust on these traditional Boston brown bread. Try out 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 is a cooking technique that involves braising, stewing, or pot roasting meat, poultry, seafood, vegetables, and/or 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
- 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
In a mixing bowl, combine all ingredients, except milk, molasses, and lemon juice. Mix well.
In another mixing bowl, combine milk, lemon juice, and molasses. Mix well.
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.
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).
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).
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.