HOME > Chowhound > General Topics >
Jan 30, 2011 06:52 PM

b&m brown bread in a can...

i remember eating it with my dad when i was a kid...

and i occasionally eat it now as an adult but all i ever remember doing with it is heating in the oven and then slathering it in butter...

are there any other good ways to eat/use it?

  1. Click to Upload a photo (10 MB limit)
  1. Serve with baked beans qnd hot dogs.

    3 Replies
    1. re: Infomaniac

      Sunday night supper for us during much of my childhood. Leftover bread was toasted and served during breakfast the next day.

      1. re: Infomaniac

        That's the way we always did it!

        1. re: Infomaniac

          thats usually what i remember having it with...

          and if we didnt slice and toast it..we wrapped it in tin foil and baked it in the oven...

          but thats all i ever remember doing with it.....

        2. Always spread with cream cheese. They still make it--still in a can--still the same?

          1 Reply
          1. re: blue room

            they have it at publix here in florida

          2. Yup, me too, except on Saturday nights in New England, hot dogs, baked beans and coleslaw. The bread is good for any savory topping, tuna or salmon salad, grilled ham and cheddar sandwiches, or just peanut butter and jelly.

            I haven't seen canned B & M Brown Bread in years. It's apparently not popular where I now live. Guess I need to follow Gio's lead and make my own.

            1. That's one of the recipes I've bookmarked to make from February's COTM, The Essential New York Times Cookbook. Still made in a can, I'm using a 28 oz tinned Pastene tomatoes can. The recipe seems easy to accomplish with rye and whole wheat flours, cornmeal, molasses, buttermilk and raisins. I remember making Boston brown bread years ago. This time I'll make the Boston baked beans from the same cookbook to go with the brown bread as part of a Super Bowl menu.

              1. I had seen the B&M brown bread can in supermarkets all my life but had never tried it. So at the age of 50, I thought I'd try it. I'm always game to try something new. After all, if they've been selling it all these years, it's probably pretty tasty... Frankly, it was so strong I couldn't eat more than 2 or 3 slices and threw the rest away. I tried it plain and then tried toasting it with butter but it was still pretty bad. Is it supposed to taste that strong? What am I missing?

                10 Replies
                1. re: Ritcheyd

                  It is an acquired taste, I guess. We always steamed it in a double boiler and then spread it with butter. It was served on Sat nt with baked beans and either steak, hamburgers or hot dogs. Or on Fri. nt with fish cakes. Canadians have their poutine and New Yorkers have so many traditional foods. But to address your statement " I couldn't eat more than 2 or 3 slices". I don't think I ever ate more than that at a sitting.

                  1. re: Ritcheyd

                    Strong, as in molasses and rye? yes Maybe that's why it goes well with baked beans.

                    1. re: Ritcheyd

                      Brown bread is a very strong flavor, a bread made with lots of unprocessed grains. It is very filling, in fact, that was its job back in the day.

                      Even my brother, with the fastest metabolism I have personally known, couldn't manage more than two slices in one meal.

                      Sorry you didn't enjoy brown bread. Perhaps it is one of those things you have to grow up with.

                      1. re: Ritcheyd

                        My favorite was two slices with cream cheese in between. That creaminess cut the heartiness and turned it into an almost date bread concoction. Or at least that's how I remember it going back many decades. It was a real treat!

                        1. re: escondido123

                          Over 50 years ago my dad taught me to mix chopped black olives into cream cheese and then spread the mix between two slices of brown bread. Today I use whipped cream cheese because its easier and quicker to stir in the olives and I can store the leftover mix in the cream cheese tub. By cutting both ends off the can, you can use the bottom lid to push the bread through the can and use the top lip to cleanly slice pieces of bread to the desired thickness.

                          1. re: rboijon

                            I never thought of mixing black olives in cream cheese so I will give it a try. My friend's mom introduced me to green olives and cream cheese in the early 50's. Philadelphia brand cream cheese sells or sold at one time, green olives in whipped cream cheese. The almost black date bread mom bought in a can inthe 50's & 60's was sweet, more like a desert. Topped with cream cheese it was a treat in school lunches. Mom is 94 now & I wonder if she remembers the brand of date bread in a can she bought.

                            1. re: Pnheinig

                              My favorite cream cheese mix ever is actually black olives and chopped walnuts... I had it once in a bagel shop many years ago, never saw it again but have been mixing up my own ever since

                        2. re: Ritcheyd

                          i usually only eat 1 or 2 slices at a time also
                          i just remember always having it when i was a kid..so i guess it is an acquired taste

                          1. re: srsone

                            I had it as a kid, as did my little sister and littler brother, so I guess we acquired that taste right away. Had two thin slices each, straight from the can, spread with cream cheese, and then maybe a bowl of soup (something clear, like chicken noodle) and the obligatory glass of milk. It's never tasted "strong" to me, more like a more austere form of fruitcake, which was my very favorite thing to eat. And we were used to the taste of molasses, too.

                            1. re: Will Owen

                              Reading about those liking it toasted just reminded me that ours was put into the fridge midmorning to chill it a bit for lunch. I guess Mom or Grandma thought it was easier to cut that way.

                              Toasted would be nice, though. Or flat-grilled in butter …