| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Breads |
9 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Whole-wheat flour |
| 1/2 |
c |
Yellow cornmeal |
| 1/4 |
c |
Rye flour |
| 3/4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Dried cranberries or raisins |
| 1 |
c |
Nonfat buttermilk |
| 1/3 |
c |
Molasses |
| 1/2 |
c |
Maple syrup; divided |
|
|
Vegetable cooking spray |
| 8 |
oz |
Neufchatel cheese; (1 package) |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl; stir well. Stir in dried
cranberries. Add buttermilk, molasses, and 1/3 cup maple syrup to dry
ingredients, stirring just until moistened.
Pour batter into a 13-ounce coffee can heavily coated with cooking spray.
Cover with aluminum foil; secure foil with a rubber band.
Place can on a shallow rack in a large, deep stockpot; add enough water to
pot to come halfway up sides of can, and bring to a boil. Cover pot, and
steam bread in boiling water for 2 hours, adding boiling water as needed.
Remove can from water; let bread cool in can on a wire rack for 10 minutes.
Remove bread from can.
Combine Neufchatel cheese and remaining maple syrup; beat well with a
mixer. Yield: 9 servings (serving size: 1 slice bread and 1 tablespoon
maple cream cheese).
NOTES : Cut bread crosswise into 9 slices, and serve with maple cream
cheese.
Recipe by: Cooking Light, March 1995, page 90
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 28,
1998
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