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B & M Brown Bread in a can. Anybody ever eat this stuff?

#101
New England staple. Though with the B&M cannery in Portland (not the Portland most of you think of) closing/closed, who knows?

Bad day, exhausted, don't want to cook? Can of beans, can of brown bread, fed.

Blizzard, trees down, road closed? Couple of those in the back of the pantry, keeps you going, don't have to associate with whacky folks for food that keeps a long time past the "best-by" date. Poke a hole in the top and reheat in boiling water on the wood stove, if nothing else is working.

Pretty sure I have two on the can rack at the moment; might be the fancy stuff with raisins. Slap some butter on it and enjoy the oddness of round bread.
 
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#103
StereoPlayer said:
How do you get it out of the can? My mind thinks cut the top of the can off, maybe the bottom too. Slide it out?
Click to expand...
Cut both ends and push like a piston, indeed. If you slice bread poorly, you can use the edge of the can as a cutting guide, but most folks just pop the whole thing out, especially in the "microwave era" (it's better hot than cold.)
 
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#105
An alternate (not steamed, not in cans) brown bread.

"Graham" is code for whole wheat, but you can get whole wheat labeled as graham if it makes you happier.
"Tests done" is code for "toothpick inserted comes out clean," by-the-bye. That, not the time, rules, as your oven may vary.

Philbrook Farm Dark Bread: (from the Philbrook Farm Inn, Shelburne, NH - various other versions with various typos are out there if you want to find them. The one with 12 cups white flour (and everything else the same) was particularly amusing for "whatever will happen if a blindly-follow-the-recipe person tries this" imaginings.)

  • 1-1/2 cups graham flour
  • 2 cups white flour
  • 1/2 cup dark brown sugar
  • 1/2 cup dark molasses
  • 2 cups sour milk or buttermilk
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Pre-heat oven to 350 °F Gas mark 4, 175 °C

Grease one standard (9x5 inch) loaf pan. Combine dry ingredients in a large bowl.

In a small bowl combine milk and molasses.

Add the milk-molasses mixture to the dry ingredients and stir until just combined. Don't overwork it.

Pour into greased loaf pan and bake 1 hour (or until tests done)

Anadama is another molasses bread, with corn meal, and a silly origin story I'll not repeat as you can find it and test your gullibility on it if you have a mind to.
 
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#113
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#114
FilterFunk said:
Really? We're getting all existential in a thread about canned bread?!:eyebrow:

Well...canned bread is pretty unusual...:laugh:
Click to expand...
What does it mean, to be?

Is canned bread?

Is canned bread being in the same sense that we are being? If not,is it because the bread decides not to be? Or does it lack the ability?

If it lacks the ability, do we call it can't bread, or Kant bread?
 
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#117
pie_man_25 said:
What does it mean, to be?

Is canned bread?

Is canned bread being in the same sense that we are being? If not,is it because the bread decides not to be? Or does it lack the ability?

If it lacks the ability, do we call it can't bread, or Kant bread?
Click to expand...

StereoPlayer said:
To bread or not to bread…

I think, therefore I'm bread.
Click to expand...
Oh, cut the philosophical crap and just put it in Descartes already!
 
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