Brown Bread with Maple Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1/2 cup all-purpose flour |
1/2 cup whole-wheat flour |
1/2 cup yellow cornmeal |
1/4 cup rye flour |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
1/3 cup dried cranberries or raisins |
1 cup nonfat buttermilk |
1/3 cup molasses |
1/2 cup maple syrup, divided |
vegetable cooking spray |
1 (8-ounce) package neufchâtel cheese |
Directions:
1. Combine first 6 ingredients in a large bowl; stir well. Stir in dried cranberries. Add buttermilk, molasses, and 1/3 cup maple syrup to dry ingredients, stirring just until moistened. Pour batter into a 13-ounce coffee can heavily coated with cooking spray. Cover with aluminum foil; secure foil with a rubber band.
2. Place can on a shallow rack in a large, deep stockpot; add enough water to pot to come halfway up sides of can, and bring to a boil. Cover pot, and steam bread in boiling water for 2 hours, adding boiling water as needed.
3. Remove can from water; let bread cool in can on a wire rack for 10 minutes. Remove bread from can. Combine Neufchâtel cheese and remaining maple syrup; beat well with a mixer. Cut bread crosswise into 9 slices, and serve with maple cream cheese.
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