| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Quick bread | 3 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 | ts | Salt |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 1/2 | c | Whole wheat flour |
| 1/2 | c | Cornmeal |
| 3/4 | c | Molasses |
| 2 | c | Buttermilk |
| 1 | c | Raisins |
INSTRUCTIONS
Recipe by: The Doubleday Cookbook Grease 3 clean 14-ounce cans and line bottoms with circles of greased wax paper. Sift together white flour, salt, baking powder, and soda into a large bowl, stir in whole wheat flour and corn meal, them mix in molasses and buttermilk. Stir in raisins. Spoon into cans, filling no more than two thirds, cover with a greased double thickness of foil, and tie or tape securely. Place on a rack in a large kettle, pour in enough boiling water come halfway up cans, and steam about 1 hour until well risen and a metal skewer inserted in the center comes out clean. Lift cans from water, cool upright 1-2 minutes on a wire rack, then invert and ease the loaves out. C slightly on racks before cutting or cool to room temperature. Slice 1/4 in thick. Posted by Allison Meyer Posted to MM-Recipes Digest by "Rfm" <[email protected]> on Oct 07, 98
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