STEAMED BROWN BREAD
1/2 CUP LIGHT RYE FLOUR MAKES 1 LOAF
1/2 CUP CORNMEAL
1/2 TEASPOON BAKING SODA
1/2 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1 1/2 CUPS LOW-FAT BUTTER MILK
1/2 CUP RAISINS
1/2 CUP MOLASSES
Boil 3" of water in a pot with a lid. Make sure pot isn't so wide that a one pound coffee can tip over.
Spray the inside of the coffee can with a non stick oil.
In a large mixing bowl, stir together all ingredients in order listed.
Put batter in coffee can. Cover can with tin foil and tie tightly, then place in boiling water.
Cover pot and steam for 3 hours, replenishing water as needed.
Remove tin foil from can, and place in a preheated 300 degree oven for 7 minutes.
Remove bread from can by using a can opener and opening the other end and pushing thru. Serve warm.
recipe taken from the
Coastal New England Fall Harvest Cooking
SWEET CINNAMON STICKY BUNS
MAKES 24 ROLLS
3/4 CUP 105* - 115* WATER
1 PKG. ACTIVE DRY YEAST
2 TEASPOONS VANILLA
6 TABLESPOONS OIL
4 CUP ALL PURPOSE FLOUR
1 TEASPOON SALT
1 CUP SUGAR
3 TABLESPOONS MELTED BUTTER
2 TABLESPOONS CINNAMON
6 TABLESPOONS SUGAR
1/4 CUP CHOPPED NUTS
1/2 CUP RAISINS
1 CUP POWDERED SUGAR
1/3 CUP HONEY
2 TEASPOONS MELTED BUTTER
2 TABLESPOONS WATER
1 TEASPOON VANILLA
Beat eggs, water, yeast,2 tsp vanilla and oil. Rest in refrigerator 15 minutes. In a separate bowl, blend flour, salt, and sugar.
Make a well in the center of the flour mixture. pour in the liquid mixture. Work mixtures together, knead 2 minutes. Roll into a ball, cover and refrigerate for 2 1/2 hours.
Divide balls in half. On a lightly floured surface roll halves in to 1/2 inch by 12 inch rectangles. Brush with 3 tblsp melted butter ,, cover with cinnamon, sugar, nuts and raisins.
Roll into 12 inch long rolls, like a jelly roll.
Cut into 1 inch buns and lay flat in baking dish, sprayed with non stick oil.
Set in a warm location to rise until doubled in bulk.
Bake at 350* for 20 minutes, then cool for 10 minutes.
Combine remaining ingredients, and spoon over each bun.
recipe taken for the
COSTAL NEW ENGLAND FALL HARVEST COOK BOOK