| 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" <Robert-Miles@usa.net> on Oct 07, 98
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