| 173 | 174 | 175 | 176 | 177 |
| 1 | 47 | 95 | 142 | 189 |
|
Steamed Brown Bread With Currants And Walnuts
•
1
1
1
3
/2 cup All−purpose flour
/2 cup Whole−wheat flour
/2 cup Yellow cornmeal
/4 teaspoon Ground cinnamon
/2 teaspoon Baking soda
/2 teaspoon Salt
cup Low−fat buttermilk
/3 cup Molasses
/2 cup Dried currants
•
•
•
• 1
• 1
• 1
• 1
• 1
• 2
tablespoons Chopped walnuts
Combine the first 6 ingredients in a large bowl,
and make a well in center of mixture. Combine buttermilk and molasses; stir
well. Add to flour mixture, stirring just until moistened. Fold in currants
and walnuts. Spoon the mixture into a 13−ounce coffee can coated with
cooking spray. Cover with aluminum foil coated with cooking spray; secure
foil with a rubber band. Place the can in an electric slow cooker; add
enough hot water to cooker to come halfway up sides of can. Cover with lid,
and cook on high−heat setting for 2 hours and 50 minutes or until a wooden
pick inserted in center comes out clean. Remove can from water. Let bread
cool, covered, in can on a wire rack for 5 minutes. Remove bread from can
and let cool completely on wire rack.
Steamed Brown Bread With Currants And Walnuts
166
Page
Quick Jump
|