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
|
|
|
| 1/4 |
cup |
butter / oleo |
| 3/4 |
cup |
honey |
| 2 |
|
eggs |
| 1/2 |
teaspoon |
vanilla |
| 1 1/4 |
cup |
evaporated milk |
| 2 1/2 |
cup |
whole wheat flour |
| 2 1/2 |
teaspoon |
baking powder |
| 1/2 |
teaspoon |
cinnamon |
| 1/4 |
teaspoon |
cloves |
| 1/2 |
teaspoon |
nutmeg |
| 3/4 |
cup |
raisins |
| 1/2 |
cup |
nut meats, chopped |
Directions
- In the first bowl: Cream butter, until light and fluffy. Add honey, eggs, and vanilla. Beat one minute. Add milk and beat another minute.
- In a second bowl: Sift flour, baking powder, cinnamon, cloves, nutmeg. Add raisins and nuts. Mix until raisins are flour coated.
- Combine the two mixtures until blended. Pour into greased cans until 1/2 full.
- STEAM:
- Cover cans with aluminum foil and secure with strong 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)