Brown bread with maple cream
9 Servings
Ingredients
| Quantity | 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) |
Directions
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