This is a great tea bread and because it is steamed it is very tender and moist. The traditional way this is made is it is cooked in clean 1 pound coffee cans.
Beautiful when smothered in cream cheese or dairy butter and honey.
If you cannot find them then you may use clean 28oz tomato cans or 14.5 ozs cans just cook them for less time.
MAKES 2 Loaves when cooked in coffee cans
1 1/2 cups whole wheat flour
1/2 cup cornmeal
4 heaped tbsp all purpose flour
1/2 cu molasses
1 cup raisins soaked in 1 cup milk with 1tsp lemon juice added
1 tsp baking soda
1/4 tsp sea salt
Mix all the dry together in a bowl and mix well to blend.
Pour in the soaked raisins and milk and the molasses and mix very well.
Pour into greased can filling 4/5th full.
Seal tops with buttered foil/parchment and secure with kitchen string.
Place in boiling water, (or steamer) cover and steam for 50 mins.
FOR SMALLER CANS:
3 X 28OZ steam for 40 - 50 mins
4 x 14.5oz steam for 35-40 mins
DO NOT LET PAN RUN DRY..TOP UP WITH MORE BOILING WATER BUT DON'T LET THE TOPS OF THE CANS GET COVERED WITH WATER.
When cooked, remove
the cans from boiling water using a cloth, and allow to cool in cans ..keeping them tightly covered.
When cool enough to handle, slide from pans and slice or wrap in waxed paper and foil to be used later.
This bread freezes well..I prefer to freeze mine ready sliced
No comments:
Post a Comment