Steamed boston brown bread with carrots and dried cranberri

1 servings

Ingredients

Quantity Ingredient
1 cup Dried cranberries
1 cup Yellow cornmeal; preferably
; stone-ground
1 cup Graham or whole wheat flour
1 cup Unbleached white flour
½ cup Light or medium rye flour
2 teaspoons Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2½ cup Buttermilk
½ cup Light molasses; warmed slightly for
; easy pouring
1 large Egg
1 cup Shredded carrots
Cooking spray

Directions

1. in a small bowl, cover cranberries with hot water. Let stand at room temperature ½ hour to plump. Generously spray desired containers or molds, and line the bottoms with a circle of parchment paper. Place a rack in the bottom of a large canning kettle or stockpot. Add a few inches of water, cover, and bring to a boil. 2. In a large bowl, combine cornmeal, flours, baking soda, baking powder, and salt. In a 4-cup measure or medium bowl, stir together buttermilk, molasses, and egg. Pour into the dry ingredients and beat well until evenly moistened. Add drained, plumped cranberries and carrots; stir to distribute evenly 3. Pour batter into prepared molds, filling each no more than two-thirds full. Cover tightly with lids or with foil and thick rubber bands. Set molds on the rack. Add more boiling water, ~f necessary to a depth 0F 1 to 2 inches up the sides of the molds. Cover pot and return to a boil; then lower heat to a simmer.

Steam 2-½ hours, or until ! a cake tester inserted into the center of each loaf comes out clean. Add more boiling water, if necessary to maintain level during steaming. 5. When breads are done, remove lids and let stand for 20 minutes. Slide loaves out of molds, peel off parchment, and cool on a rack. Wrap in plastic and store at room temperature for up to 3 days.

Makes 2 loaves

Not all stovetop breads are fiat. Traditionally made by cooking in tightly covered molds in simmering water to form cylindrical loaves, brown bread is pure Americana. Use 2 1-pound coffee cans, 4 wide-mouth pint canning jars, or glass baking crocks topped with frI. Or, if you have them, European-style metal pudding molds with clamp lids make a more decorative shape. Serve this ultra-moist bread sliced into rounds spread with natural cream cheese or tangy kefir or yogurt cheese. Slices are also great toasted.

LA CT 0 /0 VO

PER 1/12 RECIPE: 154 CAL (7% from fat), Sg PROT, 2g FAT MC-Busted by Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@...> on Apr 16, 1999.

Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.

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