Brown Bread (graham) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Yellow cornmeal,
1 cup: Rye flour,
1 cup: Whole wheat flour,
2 tsp: Baking soda,
1 tsp: Salt,
1 cup: Currants,
2 cup: Buttermilk,
3/4 cup: Molasses, dark unsulfured
Directions:
Calories per serving: 209 Fat grams per serving: 1 Approx. Cook
Time: 3:30
Mix cornmeal and flours in a large bowl with the baking soda, salt,
and raisins. Beat together liquids in a separate bowl. Vigorously
blend liquids into dry ingredients with a wooden spoon, then pour
into two well-greased or buttered one-pound coffee cans. Butter two
6" squares of foil and tie around the tops of the coffee cans with
string. Place on a rack in a closely covered pot, pour 2" of water
into the pot, and weight down the cover for a tight seal and steam
for three hours. Do not open the pot until at least two hours have
passed. Let cool 20 minutes before unmolding.
-- Linda Graham Submitted By SAM
WARING On
25 AUG 95 000057 ~0600
Source from luhu.jp
Time: 3:30
Mix cornmeal and flours in a large bowl with the baking soda, salt,
and raisins. Beat together liquids in a separate bowl. Vigorously
blend liquids into dry ingredients with a wooden spoon, then pour
into two well-greased or buttered one-pound coffee cans. Butter two
6" squares of foil and tie around the tops of the coffee cans with
string. Place on a rack in a closely covered pot, pour 2" of water
into the pot, and weight down the cover for a tight seal and steam
for three hours. Do not open the pot until at least two hours have
passed. Let cool 20 minutes before unmolding.
-- Linda Graham Submitted By SAM
WARING
25 AUG 95 000057 ~0600
Source from luhu.jp
Tags
: breads