In article >,
says...
>
> 2 1/2 ounces whole wheat flour
> 2 1/2 ounces rye flour
> 2 1/2 ounces cornmeal
> 1/2 teaspoon baking soda
> 1/2 teaspoon baking powder
> 1/2 teaspoon kosher salt
> 1/2 teaspoon freshly ground allspice
> 6 ounces molasses, by weight
> 8 1/2 ounces buttermilk
> 1 teaspoon vanilla extract
> 1/2 teaspoon orange zest
>
> 1. Move a rack to the bottom third of the oven and heat the oven to
> 325 degrees F.
>
> 2. Spray the insides of the cans with nonstick spray and place set
> a
> deep 3-quart oven-safe pot. Begin heating enough boiling water to
> come halfway up the sides of the cans when poured into the pot.
>
> 3. In a medium mixing bowl, whisk together the wheat flour, rye
> flour, cornmeal, baking soda, baking powder, salt and allspice. Add
> the molasses, buttermilk, vanilla and zest and whisk to combine.
> Divide the mixture evenly between the prepared cans. Cover the top
> with a double thickness of aluminum foil and tie securely with
> string. Pour the boiling water into the pot. Carefully place in the
> oven and bake for 1 hour and 15 minutes or until the edges of the
> bread begin to pull away from the sides of the cans. Remove the cans
> from the pot of water, uncover, place on a cooling rack and cool 1
> hour before removing bread from the cans. Serve with baked beans or
> slice, toast and serve with cream cheese.
>
> 4. Recipe courtesy of Alton Brown, 2009
>
> NOTE: My motaher used to bake this and she often added walnuts in
> addition to the raisins. I lost her recipe, but I think this one
> might be even better.
>
>
I don't recall ever seeing cans that big here, do you think it would
work using a pudding bowl ( like steamed pudding)

Janet UK

Am Montag, 14. August 2017 15:06:14 UTC+2 schrieb Janet:
> In article >,
> says...
> >
> > 2 1/2 ounces whole wheat flour
> > 2 1/2 ounces rye flour
> > 2 1/2 ounces cornmeal
> > 1/2 teaspoon baking soda
> > 1/2 teaspoon baking powder
> > 1/2 teaspoon kosher salt
> > 1/2 teaspoon freshly ground allspice
> > 6 ounces molasses, by weight
> > 8 1/2 ounces buttermilk
> > 1 teaspoon vanilla extract
> > 1/2 teaspoon orange zest
> >
> > 1. Move a rack to the bottom third of the oven and heat the oven to
> > 325 degrees F.
> >
> > 2. Spray the insides of the cans with nonstick spray and place set
> > a
> > deep 3-quart oven-safe pot. Begin heating enough boiling water to
> > come halfway up the sides of the cans when poured into the pot.
> >
> > 3. In a medium mixing bowl, whisk together the wheat flour, rye
> > flour, cornmeal, baking soda, baking powder, salt and allspice. Add
> > the molasses, buttermilk, vanilla and zest and whisk to combine.
> > Divide the mixture evenly between the prepared cans. Cover the top
> > with a double thickness of aluminum foil and tie securely with
> > string. Pour the boiling water into the pot. Carefully place in the
> > oven and bake for 1 hour and 15 minutes or until the edges of the
> > bread begin to pull away from the sides of the cans. Remove the cans
> > from the pot of water, uncover, place on a cooling rack and cool 1
> > hour before removing bread from the cans. Serve with baked beans or
> > slice, toast and serve with cream cheese.
> >
> > 4. Recipe courtesy of Alton Brown, 2009
> >
> > NOTE: My motaher used to bake this and she often added walnuts in
> > addition to the raisins. I lost her recipe, but I think this one
> > might be even better.
> >
> >
> I don't recall ever seeing cans that big here,

Large cans of tomatoes.

> do you think it would
> work using a pudding bowl ( like steamed pudding)

I second that question.

Bye, Sanne.

On Mon, 14 Aug 2017 14:06:07 +0100, Janet > wrote:

>In article >,
says...
>>
>> 2 1/2 ounces whole wheat flour
>> 2 1/2 ounces rye flour
>> 2 1/2 ounces cornmeal
>> 1/2 teaspoon baking soda
>> 1/2 teaspoon baking powder
>> 1/2 teaspoon kosher salt
>> 1/2 teaspoon freshly ground allspice
>> 6 ounces molasses, by weight
>> 8 1/2 ounces buttermilk
>> 1 teaspoon vanilla extract
>> 1/2 teaspoon orange zest
>>
>> 1. Move a rack to the bottom third of the oven and heat the oven to
>> 325 degrees F.
>>
>> 2. Spray the insides of the cans with nonstick spray and place set
>> a
>> deep 3-quart oven-safe pot. Begin heating enough boiling water to
>> come halfway up the sides of the cans when poured into the pot.
>>
>> 3. In a medium mixing bowl, whisk together the wheat flour, rye
>> flour, cornmeal, baking soda, baking powder, salt and allspice. Add
>> the molasses, buttermilk, vanilla and zest and whisk to combine.
>> Divide the mixture evenly between the prepared cans. Cover the top
>> with a double thickness of aluminum foil and tie securely with
>> string. Pour the boiling water into the pot. Carefully place in the
>> oven and bake for 1 hour and 15 minutes or until the edges of the
>> bread begin to pull away from the sides of the cans. Remove the cans
>> from the pot of water, uncover, place on a cooling rack and cool 1
>> hour before removing bread from the cans. Serve with baked beans or
>> slice, toast and serve with cream cheese.
>>
>> 4. Recipe courtesy of Alton Brown, 2009
>>
>> NOTE: My motaher used to bake this and she often added walnuts in
>> addition to the raisins. I lost her recipe, but I think this one
>> might be even better.
>>
>>
> I don't recall ever seeing cans that big here, do you think it would
>work using a pudding bowl ( like steamed pudding)
>
> Janet UK

Butting in:
I don't know. My batter climbs a lot. Maybe the batter needs the
support of the tall sides. See here.
http://s1171.photobucket.com/user/ge...a1c3b.jpg.html
and then
http://s1171.photobucket.com/user/ge...b694e.jpg.html
a 28 ounce can here would be some food like canned beans or tomatoes
or soup in a 'family size' can.
My Boston Brown bread just bakes in the oven sans bain-marie. Perhaps
you could put the batter in a couple of those small bread loaf pans,
the ones that we generally use for Christmas bread or gift giving.

Janet US

In article >,
says...
> Subject: Boston Brown Bread
> From: U.S. Janet B. >
> Newsgroups: rec.food.cooking
>
> On Mon, 14 Aug 2017 14:06:07 +0100, Janet > wrote:
>
> > [quoted text muted]
> >>
> > I don't recall ever seeing cans that big here, do you think it would
> >work using a pudding bowl ( like steamed pudding)
> >
> > Janet UK
>
> Butting in:
> I don't know. My batter climbs a lot. Maybe the batter needs the
> support of the tall sides. See here.
> http://s1171.photobucket.com/user/ge...a1c3b.jpg.html
> and then
> http://s1171.photobucket.com/user/ge...b694e.jpg.html

Sorry, neither opens here.

> a 28 ounce can here would be some food like canned beans or tomatoes
> or soup in a 'family size' can.

I've never seen family sized cans of anything in the supermarkets I
shop in. Ours are all a pretty standard size and hold about 400g /14
ounces. Big families buy more cans.


> My Boston Brown bread just bakes in the oven sans bain-marie. Perhaps
> you could put the batter in a couple of those small bread loaf pans,
> the ones that we generally use for Christmas bread or gift giving.

I've got assorted sizes of loaf pans, I'll try that.
Thanks

Janet UK

On Mon, 14 Aug 2017 14:06:07 +0100, Janet > wrote:

>In article >,
says...
>>
>> 2 1/2 ounces whole wheat flour
>> 2 1/2 ounces rye flour
>> 2 1/2 ounces cornmeal
>> 1/2 teaspoon baking soda
>> 1/2 teaspoon baking powder
>> 1/2 teaspoon kosher salt
>> 1/2 teaspoon freshly ground allspice
>> 6 ounces molasses, by weight
>> 8 1/2 ounces buttermilk
>> 1 teaspoon vanilla extract
>> 1/2 teaspoon orange zest
>>
>> 1. Move a rack to the bottom third of the oven and heat the oven to
>> 325 degrees F.
>>
>> 2. Spray the insides of the cans with nonstick spray and place set
>> a
>> deep 3-quart oven-safe pot. Begin heating enough boiling water to
>> come halfway up the sides of the cans when poured into the pot.
>>
>> 3. In a medium mixing bowl, whisk together the wheat flour, rye
>> flour, cornmeal, baking soda, baking powder, salt and allspice. Add
>> the molasses, buttermilk, vanilla and zest and whisk to combine.
>> Divide the mixture evenly between the prepared cans. Cover the top
>> with a double thickness of aluminum foil and tie securely with
>> string. Pour the boiling water into the pot. Carefully place in the
>> oven and bake for 1 hour and 15 minutes or until the edges of the
>> bread begin to pull away from the sides of the cans. Remove the cans
>> from the pot of water, uncover, place on a cooling rack and cool 1
>> hour before removing bread from the cans. Serve with baked beans or
>> slice, toast and serve with cream cheese.
>>
>> 4. Recipe courtesy of Alton Brown, 2009
>>
>> NOTE: My motaher used to bake this and she often added walnuts in
>> addition to the raisins. I lost her recipe, but I think this one
>> might be even better.
>>
> I don't recall ever seeing cans that big here, do you think it would
>work using a pudding bowl ( like steamed pudding)
>
> Janet UK

My mother used to bake date nut loaf in those large coffee cans.

In article >, penmart01
@aol.com says...
>
> On Mon, 14 Aug 2017 14:06:07 +0100, Janet > wrote:
>
> >In article >,
> says...
> >>
> >> 2 1/2 ounces whole wheat flour
> >> 2 1/2 ounces rye flour
> >> 2 1/2 ounces cornmeal
> >> 1/2 teaspoon baking soda
> >> 1/2 teaspoon baking powder
> >> 1/2 teaspoon kosher salt
> >> 1/2 teaspoon freshly ground allspice
> >> 6 ounces molasses, by weight
> >> 8 1/2 ounces buttermilk
> >> 1 teaspoon vanilla extract
> >> 1/2 teaspoon orange zest
> >>
> >> 1. Move a rack to the bottom third of the oven and heat the oven to
> >> 325 degrees F.
> >>
> >> 2. Spray the insides of the cans with nonstick spray and place set
> >> a
> >> deep 3-quart oven-safe pot. Begin heating enough boiling water to
> >> come halfway up the sides of the cans when poured into the pot.
> >>
> >> 3. In a medium mixing bowl, whisk together the wheat flour, rye
> >> flour, cornmeal, baking soda, baking powder, salt and allspice. Add
> >> the molasses, buttermilk, vanilla and zest and whisk to combine.
> >> Divide the mixture evenly between the prepared cans. Cover the top
> >> with a double thickness of aluminum foil and tie securely with
> >> string. Pour the boiling water into the pot. Carefully place in the
> >> oven and bake for 1 hour and 15 minutes or until the edges of the
> >> bread begin to pull away from the sides of the cans. Remove the cans
> >> from the pot of water, uncover, place on a cooling rack and cool 1
> >> hour before removing bread from the cans. Serve with baked beans or
> >> slice, toast and serve with cream cheese.
> >>
> >> 4. Recipe courtesy of Alton Brown, 2009
> >>
> >> NOTE: My motaher used to bake this and she often added walnuts in
> >> addition to the raisins. I lost her recipe, but I think this one
> >> might be even better.
> >>
> > I don't recall ever seeing cans that big here, do you think it would
> >work using a pudding bowl ( like steamed pudding)
> >
> > Janet UK
>
> My mother used to bake date nut loaf in those large coffee cans.

Thanks but I don't see coffee cans here either. Ours comes in a
vacuum pack inside a box.

Janet UK

On Mon, 14 Aug 2017 13:22:18 -0400, wrote:

>On Mon, 14 Aug 2017 14:06:07 +0100, Janet > wrote:
>
>>In article >,
says...
>>>
>>> 2 1/2 ounces whole wheat flour
>>> 2 1/2 ounces rye flour
>>> 2 1/2 ounces cornmeal
>>> 1/2 teaspoon baking soda
>>> 1/2 teaspoon baking powder
>>> 1/2 teaspoon kosher salt
>>> 1/2 teaspoon freshly ground allspice
>>> 6 ounces molasses, by weight
>>> 8 1/2 ounces buttermilk
>>> 1 teaspoon vanilla extract
>>> 1/2 teaspoon orange zest
>>>
>>> 1. Move a rack to the bottom third of the oven and heat the oven to
>>> 325 degrees F.
>>>
>>> 2. Spray the insides of the cans with nonstick spray and place set
>>> a
>>> deep 3-quart oven-safe pot. Begin heating enough boiling water to
>>> come halfway up the sides of the cans when poured into the pot.
>>>
>>> 3. In a medium mixing bowl, whisk together the wheat flour, rye
>>> flour, cornmeal, baking soda, baking powder, salt and allspice. Add
>>> the molasses, buttermilk, vanilla and zest and whisk to combine.
>>> Divide the mixture evenly between the prepared cans. Cover the top
>>> with a double thickness of aluminum foil and tie securely with
>>> string. Pour the boiling water into the pot. Carefully place in the
>>> oven and bake for 1 hour and 15 minutes or until the edges of the
>>> bread begin to pull away from the sides of the cans. Remove the cans
>>> from the pot of water, uncover, place on a cooling rack and cool 1
>>> hour before removing bread from the cans. Serve with baked beans or
>>> slice, toast and serve with cream cheese.
>>>
>>> 4. Recipe courtesy of Alton Brown, 2009
>>>
>>> NOTE: My motaher used to bake this and she often added walnuts in
>>> addition to the raisins. I lost her recipe, but I think this one
>>> might be even better.
>>>
>> I don't recall ever seeing cans that big here, do you think it would
>>work using a pudding bowl ( like steamed pudding)
>>
>> Janet UK
>
>My mother used to bake date nut loaf in those large coffee cans.

these aren't the large cans, they are the 1# cans. Did she really
bake in the large cans (2 or 3 pound) They must have taken a long
time to bake.
Janet US

On Mon, 14 Aug 2017 18:29:58 +0100, Janet > wrote:

>In article >, penmart01
says...
>>
>> On Mon, 14 Aug 2017 14:06:07 +0100, Janet > wrote:
>>
>> >In article >,
>> says...
>> >>
>> >> 2 1/2 ounces whole wheat flour
>> >> 2 1/2 ounces rye flour
>> >> 2 1/2 ounces cornmeal
>> >> 1/2 teaspoon baking soda
>> >> 1/2 teaspoon baking powder
>> >> 1/2 teaspoon kosher salt
>> >> 1/2 teaspoon freshly ground allspice
>> >> 6 ounces molasses, by weight
>> >> 8 1/2 ounces buttermilk
>> >> 1 teaspoon vanilla extract
>> >> 1/2 teaspoon orange zest
>> >>
>> >> 1. Move a rack to the bottom third of the oven and heat the oven to
>> >> 325 degrees F.
>> >>
>> >> 2. Spray the insides of the cans with nonstick spray and place set
>> >> a
>> >> deep 3-quart oven-safe pot. Begin heating enough boiling water to
>> >> come halfway up the sides of the cans when poured into the pot.
>> >>
>> >> 3. In a medium mixing bowl, whisk together the wheat flour, rye
>> >> flour, cornmeal, baking soda, baking powder, salt and allspice. Add
>> >> the molasses, buttermilk, vanilla and zest and whisk to combine.
>> >> Divide the mixture evenly between the prepared cans. Cover the top
>> >> with a double thickness of aluminum foil and tie securely with
>> >> string. Pour the boiling water into the pot. Carefully place in the
>> >> oven and bake for 1 hour and 15 minutes or until the edges of the
>> >> bread begin to pull away from the sides of the cans. Remove the cans
>> >> from the pot of water, uncover, place on a cooling rack and cool 1
>> >> hour before removing bread from the cans. Serve with baked beans or
>> >> slice, toast and serve with cream cheese.
>> >>
>> >> 4. Recipe courtesy of Alton Brown, 2009
>> >>
>> >> NOTE: My motaher used to bake this and she often added walnuts in
>> >> addition to the raisins. I lost her recipe, but I think this one
>> >> might be even better.
>> >>
>> > I don't recall ever seeing cans that big here, do you think it would
>> >work using a pudding bowl ( like steamed pudding)
>> >
>> > Janet UK
>>
>> My mother used to bake date nut loaf in those large coffee cans.
>
> Thanks but I don't see coffee cans here either. Ours comes in a
>vacuum pack inside a box.
>
> Janet UK

coffee cans are a part of history. As far as I know, they don't exist
anymore. Mine are from the 60s when we lived in New Jersey for a bit.
Janet US

On 8/14/2017 1:39 PM, U.S. Janet B. wrote:
> On Mon, 14 Aug 2017 13:22:18 -0400, wrote:
>
>> On Mon, 14 Aug 2017 14:06:07 +0100, Janet > wrote:
>>
>>> In article >,
>>> says...
>>>>
>>>> 2 1/2 ounces whole wheat flour
>>>> 2 1/2 ounces rye flour
>>>> 2 1/2 ounces cornmeal
>>>> 1/2 teaspoon baking soda
>>>> 1/2 teaspoon baking powder
>>>> 1/2 teaspoon kosher salt
>>>> 1/2 teaspoon freshly ground allspice
>>>> 6 ounces molasses, by weight
>>>> 8 1/2 ounces buttermilk
>>>> 1 teaspoon vanilla extract
>>>> 1/2 teaspoon orange zest
>>>>
>>>> 1. Move a rack to the bottom third of the oven and heat the oven to
>>>> 325 degrees F.
>>>>
>>>> 2. Spray the insides of the cans with nonstick spray and place set
>>>> a
>>>> deep 3-quart oven-safe pot. Begin heating enough boiling water to
>>>> come halfway up the sides of the cans when poured into the pot.
>>>>
>>>> 3. In a medium mixing bowl, whisk together the wheat flour, rye
>>>> flour, cornmeal, baking soda, baking powder, salt and allspice. Add
>>>> the molasses, buttermilk, vanilla and zest and whisk to combine.
>>>> Divide the mixture evenly between the prepared cans. Cover the top
>>>> with a double thickness of aluminum foil and tie securely with
>>>> string. Pour the boiling water into the pot. Carefully place in the
>>>> oven and bake for 1 hour and 15 minutes or until the edges of the
>>>> bread begin to pull away from the sides of the cans. Remove the cans
>>>> from the pot of water, uncover, place on a cooling rack and cool 1
>>>> hour before removing bread from the cans. Serve with baked beans or
>>>> slice, toast and serve with cream cheese.
>>>>
>>>> 4. Recipe courtesy of Alton Brown, 2009
>>>>
>>>> NOTE: My motaher used to bake this and she often added walnuts in
>>>> addition to the raisins. I lost her recipe, but I think this one
>>>> might be even better.
>>>>
>>> I don't recall ever seeing cans that big here, do you think it would
>>> work using a pudding bowl ( like steamed pudding)
>>>
>>> Janet UK
>>
>> My mother used to bake date nut loaf in those large coffee cans.
>
> these aren't the large cans, they are the 1# cans. Did she really
> bake in the large cans (2 or 3 pound) They must have taken a long
> time to bake.
> Janet US
>

Most are bags or plastic containers. You can still find the occasional
can. Cafe Bustelo espresso is still available in cans. Most though, are
the larger 2# cans.

On Mon, 14 Aug 2017 11:41:23 -0600, U.S. Janet B. >
wrote:

>On Mon, 14 Aug 2017 18:29:58 +0100, Janet > wrote:
>
>>In article >, penmart01
says...
>>>
>>> On Mon, 14 Aug 2017 14:06:07 +0100, Janet > wrote:
>>>
>>> >In article >,
>>> says...
>>> >>
>>> >> 2 1/2 ounces whole wheat flour
>>> >> 2 1/2 ounces rye flour
>>> >> 2 1/2 ounces cornmeal
>>> >> 1/2 teaspoon baking soda
>>> >> 1/2 teaspoon baking powder
>>> >> 1/2 teaspoon kosher salt
>>> >> 1/2 teaspoon freshly ground allspice
>>> >> 6 ounces molasses, by weight
>>> >> 8 1/2 ounces buttermilk
>>> >> 1 teaspoon vanilla extract
>>> >> 1/2 teaspoon orange zest
>>> >>
>>> >> 1. Move a rack to the bottom third of the oven and heat the oven to
>>> >> 325 degrees F.
>>> >>
>>> >> 2. Spray the insides of the cans with nonstick spray and place set
>>> >> a
>>> >> deep 3-quart oven-safe pot. Begin heating enough boiling water to
>>> >> come halfway up the sides of the cans when poured into the pot.
>>> >>
>>> >> 3. In a medium mixing bowl, whisk together the wheat flour, rye
>>> >> flour, cornmeal, baking soda, baking powder, salt and allspice. Add
>>> >> the molasses, buttermilk, vanilla and zest and whisk to combine.
>>> >> Divide the mixture evenly between the prepared cans. Cover the top
>>> >> with a double thickness of aluminum foil and tie securely with
>>> >> string. Pour the boiling water into the pot. Carefully place in the
>>> >> oven and bake for 1 hour and 15 minutes or until the edges of the
>>> >> bread begin to pull away from the sides of the cans. Remove the cans
>>> >> from the pot of water, uncover, place on a cooling rack and cool 1
>>> >> hour before removing bread from the cans. Serve with baked beans or
>>> >> slice, toast and serve with cream cheese.
>>> >>
>>> >> 4. Recipe courtesy of Alton Brown, 2009
>>> >>
>>> >> NOTE: My motaher used to bake this and she often added walnuts in
>>> >> addition to the raisins. I lost her recipe, but I think this one
>>> >> might be even better.
>>> >>
>>> > I don't recall ever seeing cans that big here, do you think it would
>>> >work using a pudding bowl ( like steamed pudding)
>>> >
>>> > Janet UK
>>>
>>> My mother used to bake date nut loaf in those large coffee cans.
>>
>> Thanks but I don't see coffee cans here either. Ours comes in a
>>vacuum pack inside a box.
>>
>> Janet UK
>
>coffee cans are a part of history. As far as I know, they don't exist
>anymore. Mine are from the 60s when we lived in New Jersey for a bit.
>Janet US

I buy coffee in large cans all the time and right now I have four in
the basement fridge. They are 48 ounces.
https://www.walmart.com/ip/Great-Val...48-oz/43177566

On Mon, 14 Aug 2017 18:29:58 +0100, Janet > wrote:

>In article >, penmart01
says...
>>
>> On Mon, 14 Aug 2017 14:06:07 +0100, Janet > wrote:
>>
>> >In article >,
>> says...
>> >>
>> >> 2 1/2 ounces whole wheat flour
>> >> 2 1/2 ounces rye flour
>> >> 2 1/2 ounces cornmeal
>> >> 1/2 teaspoon baking soda
>> >> 1/2 teaspoon baking powder
>> >> 1/2 teaspoon kosher salt
>> >> 1/2 teaspoon freshly ground allspice
>> >> 6 ounces molasses, by weight
>> >> 8 1/2 ounces buttermilk
>> >> 1 teaspoon vanilla extract
>> >> 1/2 teaspoon orange zest
>> >>
>> >> 1. Move a rack to the bottom third of the oven and heat the oven to
>> >> 325 degrees F.
>> >>
>> >> 2. Spray the insides of the cans with nonstick spray and place set
>> >> a
>> >> deep 3-quart oven-safe pot. Begin heating enough boiling water to
>> >> come halfway up the sides of the cans when poured into the pot.
>> >>
>> >> 3. In a medium mixing bowl, whisk together the wheat flour, rye
>> >> flour, cornmeal, baking soda, baking powder, salt and allspice. Add
>> >> the molasses, buttermilk, vanilla and zest and whisk to combine.
>> >> Divide the mixture evenly between the prepared cans. Cover the top
>> >> with a double thickness of aluminum foil and tie securely with
>> >> string. Pour the boiling water into the pot. Carefully place in the
>> >> oven and bake for 1 hour and 15 minutes or until the edges of the
>> >> bread begin to pull away from the sides of the cans. Remove the cans
>> >> from the pot of water, uncover, place on a cooling rack and cool 1
>> >> hour before removing bread from the cans. Serve with baked beans or
>> >> slice, toast and serve with cream cheese.
>> >>
>> >> 4. Recipe courtesy of Alton Brown, 2009
>> >>
>> >> NOTE: My motaher used to bake this and she often added walnuts in
>> >> addition to the raisins. I lost her recipe, but I think this one
>> >> might be even better.
>> >>
>> > I don't recall ever seeing cans that big here, do you think it would
>> >work using a pudding bowl ( like steamed pudding)
>> >
>> > Janet UK
>>
>> My mother used to bake date nut loaf in those large coffee cans.
>
> Thanks but I don't see coffee cans here either. Ours comes in a
>vacuum pack inside a box.
>
> Janet UK

Janet, I did some looking around and found that some of the recipes
were baked with dry heat, some with bain marie, some in crock pot,
some in bread pans either with or without a covering of foil. Some
had all the batter put into an angel food cake pan, some into coffee
cans, some divided the batter between whatever cans they had. I would
estimate that if filling cans, max fill would be 3/4 full. Some had
the cans covered with foil and some not. This is a bread developed
by American colonists using hearth heat so therefore it is pretty darn
forgiving.
Janet US

In article >,
says...
> > I've never seen family sized cans of anything in the
> > supermarkets I
> > shop in. Ours are all a pretty standard size and hold about 400g
> > /14 ounces. Big families buy more cans.
> >
> >
> >> My Boston Brown bread just bakes in the oven sans bain-marie.
> >> Perhaps you could put the batter in a couple of those small bread
> >> loaf pans, the ones that we generally use for Christmas bread or
> >> gift giving.
> >
> > I've got assorted sizes of loaf pans, I'll try that.
> > Thanks
> >
> > Janet UK
> >
>
> Our typical can sizes are 14 or 15 oz. The comercially produced
> Boston Brown Bread is sold in a 16 oz. can. You could certainly
> divide the recipe into 14 oz. cans.
>
> They do need to be sealed and seamed, just you would a steamed
> pudding. I've never seen a recipe for this particular bread that
> wasn't steamed.
>
> Personally, I would avoid using loaf pans, as the shape is meant to
> be taller than wide and should be cylindrical.

HM. I have a straight sided SS jug.
>
> Here is an example of what you should expect to find:
>
> http://www.bmbeans.com/products/bm-b...-with-raisins/

That pic is really helpful; I reckon your Boston Brown Bread must be a
close relative of the clootie dumpling :-)

> I'd be interested to know how make out with this.


Janet UK

On Mon, 14 Aug 2017 17:59:54 -0400, wrote:

>On Mon, 14 Aug 2017 11:41:23 -0600, U.S. Janet B. >
>wrote:
>
>>On Mon, 14 Aug 2017 18:29:58 +0100, Janet > wrote:
>>
>>>In article >, penmart01
says...
>>>>
>>>> On Mon, 14 Aug 2017 14:06:07 +0100, Janet > wrote:
>>>>
>>>> >In article >,
>>>> says...
>>>> >>
>>>> >> 2 1/2 ounces whole wheat flour
>>>> >> 2 1/2 ounces rye flour
>>>> >> 2 1/2 ounces cornmeal
>>>> >> 1/2 teaspoon baking soda
>>>> >> 1/2 teaspoon baking powder
>>>> >> 1/2 teaspoon kosher salt
>>>> >> 1/2 teaspoon freshly ground allspice
>>>> >> 6 ounces molasses, by weight
>>>> >> 8 1/2 ounces buttermilk
>>>> >> 1 teaspoon vanilla extract
>>>> >> 1/2 teaspoon orange zest
>>>> >>
>>>> >> 1. Move a rack to the bottom third of the oven and heat the oven to
>>>> >> 325 degrees F.
>>>> >>
>>>> >> 2. Spray the insides of the cans with nonstick spray and place set
>>>> >> a
>>>> >> deep 3-quart oven-safe pot. Begin heating enough boiling water to
>>>> >> come halfway up the sides of the cans when poured into the pot.
>>>> >>
>>>> >> 3. In a medium mixing bowl, whisk together the wheat flour, rye
>>>> >> flour, cornmeal, baking soda, baking powder, salt and allspice. Add
>>>> >> the molasses, buttermilk, vanilla and zest and whisk to combine.
>>>> >> Divide the mixture evenly between the prepared cans. Cover the top
>>>> >> with a double thickness of aluminum foil and tie securely with
>>>> >> string. Pour the boiling water into the pot. Carefully place in the
>>>> >> oven and bake for 1 hour and 15 minutes or until the edges of the
>>>> >> bread begin to pull away from the sides of the cans. Remove the cans
>>>> >> from the pot of water, uncover, place on a cooling rack and cool 1
>>>> >> hour before removing bread from the cans. Serve with baked beans or
>>>> >> slice, toast and serve with cream cheese.
>>>> >>
>>>> >> 4. Recipe courtesy of Alton Brown, 2009
>>>> >>
>>>> >> NOTE: My motaher used to bake this and she often added walnuts in
>>>> >> addition to the raisins. I lost her recipe, but I think this one
>>>> >> might be even better.
>>>> >>
>>>> > I don't recall ever seeing cans that big here, do you think it would
>>>> >work using a pudding bowl ( like steamed pudding)
>>>> >
>>>> > Janet UK
>>>>
>>>> My mother used to bake date nut loaf in those large coffee cans.
>>>
>>> Thanks but I don't see coffee cans here either. Ours comes in a
>>>vacuum pack inside a box.
>>>
>>> Janet UK
>>
>>coffee cans are a part of history. As far as I know, they don't exist
>>anymore. Mine are from the 60s when we lived in New Jersey for a bit.
>>Janet US
>
>I buy coffee in large cans all the time and right now I have four in
>the basement fridge. They are 48 ounces.
>https://www.walmart.com/ip/Great-Val...48-oz/43177566

I haven't seen a coffee can in ages. It's nice to know that they
exist somewhere. How'd you like my Chock Full O Nuts cans?
Janet US

Those large cans often contain the volume required by restaurants....maybe local restaurants
would hold some empties for you.

A pudding pan would work fine if the sides were fairly tall. As I recall, my Christmas pudding
really doesn't rise much.

N.

"U.S. Janet B." wrote:
>
> coffee cans are a part of history. As far as I know, they don't exist
> anymore. Mine are from the 60s when we lived in New Jersey for a bit.

Still around, Janet. I buy my coffee in cans...just bought a new
one today.

On Tue, 15 Aug 2017 10:22:11 -0400, Gary > wrote:

>"U.S. Janet B." wrote:
>>
>> coffee cans are a part of history. As far as I know, they don't exist
>> anymore. Mine are from the 60s when we lived in New Jersey for a bit.
>
>Still around, Janet. I buy my coffee in cans...just bought a new
>one today.

I'm surprised. When I look at the shelves all I see are the vacuum
pack bags. I'm only in that area when I'm looking for coffee filters
because I buy whole bean coffee.
Janet US

"U.S. Janet B." > wrote in message
...
> On Tue, 15 Aug 2017 10:22:11 -0400, Gary > wrote:
>
>>"U.S. Janet B." wrote:
>>>
>>> coffee cans are a part of history. As far as I know, they don't exist
>>> anymore. Mine are from the 60s when we lived in New Jersey for a bit.
>>
>>Still around, Janet. I buy my coffee in cans...just bought a new
>>one today.
>
> I'm surprised. When I look at the shelves all I see are the vacuum
> pack bags. I'm only in that area when I'm looking for coffee filters
> because I buy whole bean coffee.
> Janet US

Plenty of cans available here.