Steamed Brown Bread,For Baked Beans

Steamed Brown Bread,For Baked Beans

Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
molasses
raisins, seeded

Directions:
Daub paper towel with butter and rub evenly around sides and bottom of coffe cans or mold.
Set aside.
In bowl, combine flours, cornmeal, baking soda and salt.
Add buttermilk and molasses, blend until smooth.
Add raisins and mix until they are scattered throuhout mixture.
Scrape batter into prepared cans or mold.
Cover tightly with aluminum foil.
Place mold into large pot and fill with hot water, until water reaches 1/2 way up sides of mold.
With help place pot on stove and bring to a boil.
Cover pot.
Reduce heat and simmer for 3 hours.
Replenish water in pot every hour.
When ready, turn heat off.
With help, remove mold from pot and unmold by turning bread upside down.
To cut bread, wrap a piece of string around bread and pull it tight, through loaf.
It will easily cut warm bread into a clean slice.