This is one of the steamed breads Grandma VanHorn made routinely while she was staying in the Shiloh parsonage in the 1980s.
|
|
| Prep Time |
? |
| Cook Time |
minimum 1 hour |
- large kettle with cover and rack
- empty, greased food cans (16-20oz was typical)
- heavy duty rubber bands
Ingredients
|
|
|
| 1/2 |
cup |
flour |
| 1 |
teaspoon |
baking powder |
| 1 |
teaspoon |
baking soda |
| 1 |
cup |
cornmeal |
| 1 |
cup |
whole wheat flour |
| 1 |
cup |
raisins |
| 1/4 |
cup |
vegetable oil |
| 3/4 |
cup |
molasses |
| 2 |
cup |
buttermilk |
Directions
- Sift flour, baking powder, and baking soda together.
- Stir in cornmeal and whole wheat flour.
- Add raisins and mix well.
- In small bowl, combine oil, molasses, and buttermilk. Mix well.
- Combine two mixtures and pour half-way up in well greased cans.
- STEAM:
- Cover cans with aluminum foil and secure with string or rubber bands.
- Place covered cans on rack in large kettle and pour water 1/2 way up on cans.
- Cover Kettle and bring water to boil.
- Turn heat down & simmer until bread is done (16-20 ounce cans for 1 hour)
- To test doneness remove foil & push surface of bread slightly with finger.
- if bread feels firm & surface is moist, but not sticky, bread is done.
- Allow bread to cool some.
- Remove from cans.
Contributor(s)
- Rowena VanHorn (Grandma Ro)