Steamed Molasses Brown Bread
This is a quick and easy bread to make, great for breakfast with cream cheese and butter, or any time.
Calories per serving: 143kcal
Ingredients
- ½ cup *all-purpose flour, plus 2 tablespoons
- ½ cup rye flour, plus 2 tablespoons
- ½ cup cornmeal, (must be finely ground)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon allspice
- ½ cup molasses
- ¼ cup sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup raisins
- 1 teaspoon unsalted butter
Instructions
- Get your mise en place together.
- Put the dry ingredients in a bowl and whisk them together.
- In a separate bowl, mix together the buttermilk, vanilla, molasses, and sugar. Carefully add the dry ingredients to the wet ingredients. Mix together thoroughly.
- If your coffee can has a rim, remove it with the can opener. You have to remove it to be able to get the bread out.
- Butter the inside of the coffee can well.
- Spoon the batter into the coffee can and fill it only 2/3 full. The extra room is needed for expansion.
- Cut a piece of foil large enough to completely cover the can with about an inch over the sides. Take a piece of butchers' twine and secure the foil.
- Put the can in the pasta insert and but enough water to come up to 1/3 the height of the can.
- Put the top on the pot and heat it on high. Let it boil for about 2 1/2 hours. Check at 1 1/2 hours to make sure there is still enough water, if not add some more.
- At the end of cooking time, turn off the heat and let the bread cool in the pan for about 15 minutes. Then remove the can to a rack and let it sit in the can for another 15 minutes.
- Finally, remove the bread from the coffee can and let it cool completely.
- Slice it and serve it with butter or cream cheese. Enjoy!
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