Boston brown bread - butter busters ^

Yield: 24 servings

Measure Ingredient
2 cups Flour or bread flour
2 cups Yellow cornmeal
2 teaspoons Baking soda
½ teaspoon Lite salt, optional
1⅓ cup Skim milk
1⅓ cup Lowfat buttermilk
¾ cup Dark molasses
1 cup Raisins

Spray 2 (1lb) coffee cans with a nonfat cooking spray. In a large bowll, sift together flour, cornmeal, soda and salt. In a small bowl, combine skim milk, buttermilk and molasses. Gradually add milk mixture to flour mixturer and beat with a spoon until well combined.

Stir in raisins. Pour into coffee cans filling about ⅔ full.

Tightly tie pieces of heavy aluminum foil over top of each can. Place cans on rack in deep kettle. Add boiling water to come halfway up sides of cans. Cover kettle; steam 2½-3 hours. Add more boliling water as needed to maintain level around cans. Remove cans to wire rack and cool about 5 minutes. Remove loaves and cut in slices. Serve hot. When serving later: cool bread in cans and store, covered, in refrigerator. To reheat: Place covered cans on rack in large kettle of boiling water and steam about 30 minutes until heated through.

Note: this bread can be baked in the oven iln three small loaf pans at 350 for 40-45 minutes. Per serving: 130 cal., 0.5g fat (3%), 0mg chol., 1g fiber, 3g pro., 29g carb., 101mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-17-95

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