 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
|
This is the steamed brown bread that my grandmother always made to serve with her baked beans. Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
1 cup cornmeal |
2 tablespoons baking soda |
1 teaspoon salt |
2 cups buttermilk |
3/4 cup molasses |
1 cup raisins |
Directions:
1. You will need 2 empty cans such as the ones in which fruit or tomato sauce come. Or you can use a mold.
2. To prepare them, grease and flour generously.
3. Combine dry ingredients in a medium bowl.
4. Add buttermilk and molasses while mixing on low.
5. Stir in raisins and mix only enough to distribute.
6. Pour into prepared cans or mold. (Should be about 2/3 full).
7. Cover with foil and secure with string.
8. Place cans on a wire rack in the bottom of a large pot.
9. Pour boiling water into the pot to reach about half way up the cans but not enough to float them.
10. Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough.
11. To remove breads from cans, the bottoms of the cans can be opened with a can opener and the breads can then be pushed out. They come out more easily when the bread is still warm.
|
|