For as long as I can remember, my favorite bread, the bread that I still crave above all breads, has come in a can. It's called brown bread, or outside of New England, where it is mostly unheard ...

Traditionally, brown bread was steamed in a 1-pound coffee tin. But most coffee these days is packaged in cardboard, so I used an empty 21/2-pound can of kidney beans instead.

The original recipe uses a standing mixer, but this recipe is totally doable without one — you'll just have to knead the bread by hand. While I was mixing the dry ingredients into the yeast ...

B oston brown bread sets itself apart from other bread brands in a pretty specific way. It's steamed instead of baked and round instead of rectangular, all thanks to the round 16-ounce No. 303 can ...

Cook the bread for 2½ to 3 hours or until it is firm to the touch and cooked through. It is done when it pulls away from the sides, and a tester inserted into the middle comes out clean. Add more ...

Irish brown bread is the whole wheat cousin of Irish soda bread — both quick breads use baking soda so they require no yeast and no rising time. Have a loaf ready in an hour for St. Patrick's ...

Canned brown bread, like many New England traditions, makes no sense to someone who hasn’t witnessed it for at least 20 years. It’s like drinking a “regular” iced coffee in January or ...

In time, Ms. Grant’s recipe made its way to Ireland and into the hands of Myrtle Allen, Darina’s mother-in-law and the chef of Ballymaloe House, an inn and restaurant.Myrtle Allen died in 2018 ...

With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 ...