Steamed Brown Bread

February 3, 2009

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When you need something to warm your heart and bones, try my sister’s brown bread. Yes, you can steam it in a soup can, and, yes, it is deliciously rich and wonderfully good for you. Slather on some cream cheese and you’ll have a sumptuous breakfast.

PS Soup-can brown bread makes a delightful gift-from-the-kitchen.

1 ½ cups white cornmeal
1 ½ cups whole wheat flour
1 cup all-purpose white flour
1 teaspoon salt
2 teaspoons baking soda
1 cup dark molasses
2 cups dark raisins
2 cups buttermilk

In a large mixing bowl, mix the cornmeal, whole wheat flour, white flour, salt, and baking soda. Add the molasses, raisins, and buttermilk. Spray one 1-quart mold and two to three 10 ¾-ounce soup cans with cooking spray. Fill all containers two-thirds full of batter. With kitchen twine, tie aluminum foil tightly around the tops. Place the mold and cans on racks in Dutch ovens. Fill the Dutch ovens with water halfway up the sides of the containers. Heat to boiling, reduce heat to medium low, cover, and simmer for 2 hours 30 minutes. Add water as needed.

Carefully remove the mold and cans from the Dutch ovens. Remove the foil tops. If the bread is still wet, bake at 250 degrees F for 15 to 30 minutes. Turn out the bread to cool on a wire rack.
Makes one 1-quart mold and 2 to 3 soup cans.

From All-American Comfort Food