| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Crockpot, Breads | 8 | Servings | |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 1/2 | c | Whole-wheat flour |
| 1/2 | c | Yellow cornmeal |
| 3/4 | ts | Ground cinnamon |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Low-fat buttermilk |
| 1/3 | c | Molasses |
| 1/2 | c | Dried currants |
| 2 | tb | Chopped walnuts |
| x | Vegetable cooking spray |
INSTRUCTIONS
Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts. Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack. Yield: 8 servings. CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono 0.3g, poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM 252mg; CALC 82mg. Source: COOKING LIGHT magazine, 9/95. MealMaster format by iRis gRayson.
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