|½ cup||All-purpose flour|
|½ cup||Whole-wheat flour|
|½ cup||Yellow cornmeal|
|¼ cup||Rye flour|
|¾ teaspoon||Baking powder|
|⅓ cup||Dried cranberries or raisins|
|1 cup||Nonfat buttermilk|
|½ cup||Maple syrup; divided|
|Vegetable cooking spray|
|8 ounces||Neufchatel cheese; (1 package)|
Combine first 6 ingredients in a large bowl; stir well. Stir in dried cranberries. Add buttermilk, molasses, and ⅓ cup maple syrup to dry ingredients, stirring just until moistened.
Pour batter into a 13-ounce coffee can heavily coated with cooking spray.
Cover with aluminum foil; secure foil with a rubber band.
Place can on a shallow rack in a large, deep stockpot; add enough water to pot to come halfway up sides of can, and bring to a boil. Cover pot, and steam bread in boiling water for 2 hours, adding boiling water as needed.
Remove can from water; let bread cool in can on a wire rack for 10 minutes.
Remove bread from can.
Combine Neufchatel cheese and remaining maple syrup; beat well with a mixer. Yield: 9 servings (serving size: 1 slice bread and 1 tablespoon maple cream cheese).
NOTES : Cut bread crosswise into 9 slices, and serve with maple cream cheese.
Recipe by: Cooking Light, March 1995, page 90 Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 28, 1998
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