Brown bread with maple cream

Yield: 9 Servings

Measure Ingredient
½ cup All-purpose flour
½ cup Whole-wheat flour
½ cup Yellow cornmeal
¼ cup Rye flour
¾ teaspoon Baking powder
½ teaspoon Salt
⅓ cup Dried cranberries or raisins
1 cup Nonfat buttermilk
⅓ cup Molasses
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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