Gooey Old Fashioned Steamed Molasses Bread Food

GOOEY OLD-FASHIONED STEAMED MOLASSES BREAD

Steps:

• Layer two 24-in. pieces of foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a coil. Place on bottom of a 5-qt. slow cooker to make a rack., Combine bran, flours, cranberries, baking powder, baking soda, salt and cinnamon. In another bowl, beat egg, buttermilk, molasses and honey. Stir into flour mixture just until blended (do not overbeat). Pour into a greased and floured 2-qt. baking dish. Tightly cover with lightly greased foil. Place in prepared slow cooker. Cook, covered, on high about 3 hours, until a thermometer reads 190-200°., Remove dish to a wire rack; cool 10 minutes before inverting loaf onto the rack. Serve warm or cold.

OLD FASHION MOLASSES BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
• If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
• To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed. Shape into a loaf, and place in a greased 9 x 5 inch loaf pan. Let rise until doubled. Bake at 350 degrees F (175 degrees C) for about 40 minutes.

STEAMED BROWN BREAD

Steps:

• You will need 2 empty cans such as the ones in which fruit or tomato sauce come. Or you can use a mold.
• To prepare them, grease and flour generously.
• Combine dry ingredients in a medium bowl.
• Add buttermilk and molasses while mixing on low.
• Stir in raisins and mix only enough to distribute.
• Pour into prepared cans or mold. (Should be about 2/3 full).
• Cover with foil and secure with string.
• Place cans on a wire rack in the bottom of a large pot.
• Pour boiling water into the pot to reach about half way up the cans but not enough to float them.
• Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough.
• To remove breads from cans, the bottoms of the cans can be "opened" with a can opener and the breads can then be pushed out. They come out more easily when the bread is still warm.