Boston Cornmeal Brown Bread
|All purpose flour/Bread flour||2 Cup (32 tbs)|
|Yellow cornmeal||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Lite salt||1⁄2 Teaspoon|
|Skim milk||1 1⁄3 Cup (21.33 tbs)|
|Low fat buttermilk||1 1⁄3 Cup (21.33 tbs)|
|Dark molasses||3⁄4 Cup (12 tbs)|
|Raisins||1 Cup (16 tbs)|
Spray 2 (1 lb.) coffee cans with a non-fat cooking spray.
In a large bowl, sift together flour, cornmeal, soda, and salt.
In a small bowl combine skim milk, buttermilk, and molasses.
Gradually add milk mixture to flour mixture and beat with a spoon until well combined.
Stir in raisins.
Pour mixture into coffee cans filling each about 2/3 full.
Tightly tie pieces of heavy aluminum foil over top of each can.
Place cans on rack in deep kettle.
Add boiling water to kettle to come halfway up sides of cans.
Steam 2 1/2 - 3 hours.
Add more boiling water to kettle as needed to maintain level around cans.
Remove cans to a wire rack, and cool about 5 minutes.
Remove loaves and cut in slices.