Yield: 1 Servings
|1¾ cup||Graham or whole wheat flour|
|1 cup||Maple syrup|
|2 cups||Buttermilk or sour milk|
|1 cup||Seedless raisins|
Mix the two flours, salt and soda. Add th emaple syrup to the milk and pour all at once over the dry ingredients.
Add the raisins and mix thoroughly. Pour into a well-greased 1½ quart mould, cover loosely with foil. Place in a steamer, or on a trivet in a saucepan large enough to leave a space all around the mould. Fill the pan with water to halfway up the mould. Cover and steam over low heat for 3 ½ hours. Or bake at 325 degrees for 1 hour, using 2 greased 4 X 8" breadpans.
Cool on cake rack. Serve warm or warm up in the oven. It freezes well. Not necessary to thaw out, simple place the frozen loaf in a 350 degree F oven for 30 minutes or until hot.
NOTES : This delicious bread is usually steamed, but it can also be baked.
The baked version is very good, somewhat drier, of course, than the steamed. It should be served hot. Lei's Notes: I'm not sure what Mme Benoit means by cornmeal here as she refers in directions to mixing the two 'flours'. However, I'm assuming she means yellow cornmeal as her other recipes refer to 'all-purpose flour'.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 24, 1997