Steamed Boston Brown Bread With Carrots And Dried Cranberri

1. in a small bowl, cover cranberries with hot water. Let stand at room
temperature 1/2 hour to plump. Generously spray desired containers or
molds, and line the bottoms with a circle of parchment paper. Place a rack
in the bottom of a large canning kettle or stockpot. Add a few inches of
water, cover, and bring to a boil. 2. In a large bowl, combine cornmeal,
flours, baking soda, baking powder, and salt. In a 4-cup measure or medium
bowl, stir together buttermilk, molasses, and egg. Pour into the dry
ingredients and beat well until evenly moistened. Add drained, plumped
cranberries and carrots; stir to distribute evenly 3. Pour batter into
prepared molds, filling each no more than two-thirds full. Cover tightly
with lids or with foil and thick rubber bands. Set molds on the rack. Add
more boiling water, ~f necessary to a depth 0F 1 to 2 inches up the sides
of the molds. Cover pot and return to a boil; then lower heat to a simmer.
Steam 2-1/2 hours, or until ! a cake tester inserted into the center of
each loaf comes out clean. Add more boiling water, if necessary to maintain
level during steaming. 5. When breads are done, remove lids and let stand
for 20 minutes. Slide loaves out of molds, peel off parchment, and cool on
a rack. Wrap in plastic and store at room temperature for up to 3 days.

Makes 2 loaves

Not all stovetop breads are fiat. Traditionally made by cooking in tightly
covered molds in simmering water to form cylindrical loaves, brown bread is
pure Americana. Use 2 1-pound coffee cans, 4 wide-mouth pint canning jars,
or glass baking crocks topped with frI. Or, if you have them,
European-style metal pudding molds with clamp lids make a more decorative
shape. Serve this ultra-moist bread sliced into rounds spread with natural
cream cheese or tangy kefir or yogurt cheese. Slices are also great
toasted.

LA CT 0 /0 VO

PER 1/12 RECIPE: 154 CAL (7% from fat), Sg PROT, 2g FAT

MC-Busted by Karen C. Greenlee