Steamed Brown Bread

Steamed Brown Bread

Ingredients:
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:
You will need 2 empty cans such as the ones in which fruit or tomato sauce come.
Or you can use a mold.
To prepare them, grease and flour generously.
Combine dry ingredients in a medium bowl.
Add buttermilk and molasses while mixing on low.
Stir in raisins and mix only enough to distribute.
Pour into prepared cans or mold.
(Should be about 2/3 full).
Cover with foil and secure with string.
Place cans on a wire rack in the bottom of a large pot.
Pour boiling water into the pot to reach about half way up the cans but not enough to float them.
Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough.
To remove breads from cans, the bottoms of the cans can be "opened" with a can opener and the breads can then be pushed out.
They come out more easily when the bread is still warm.