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Receta Steamed Boston Brown Bread With Carrots And Dried Cranberri
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Ingredientes
- 1 c. dry cranberries
- 1 c. yellow cornmeal, preferably stone-grnd
- 1 c. graham or possibly whole wheat flour
- 1 c. unbleached white flour
- 1/2 c. light or possibly medium rye flour
- 2 tsp baking soda
- 1 tsp baking pwdr
- 1 tsp salt
- 2Â 1/2 c. buttermilk
- 1/2 c. light molasses, warmed slightly for easy pouring
- 1 lrg egg
- 1 c. shredded carrots
- Â Â Cooking spray
Direcciones
- 1. In a small bowl, cover cranberries with warm water. Let stand at room temperature 1/2 hour to plump. Generously spray desired containers or possibly molds, and line the bottoms with a circle of parchment paper. Place a rack in the bottom of a large canning kettle or possibly stockpot. Add in a few inches of water, cover, and bring to a boil.
- 2. In a large bowl, combine cornmeal, flours, baking soda, baking pwdr, and salt. In a 4-c. measure or possibly medium bowl, stir together buttermilk, molasses, and egg. Pour into the dry ingredients and beat well till proportionately moistened. Add in liquid removed, plumped cranberries and carrots; stir to distribute proportionately
- 3. Pour batter into prepared molds, filling each no more than two-thirds full. Cover tightly with lids or possibly with foil and thick rubber bands. Set molds on the rack. Add in more boiling water, f necessary to a depth 0F 1 to 2 inches up the sides of the molds. Cover pot and return to a boil; then lower heat to a simmer. Steam 2-1/2 hrs, or possibly till ! a cake tester inserted into the center of each loaf comes out clean. Add in more boiling water, if necessary to maintain level during steaming. 5. When breads are done, remove lids and let stand for 20 min. Slide loaves out of molds, peel off parchment, and cold on a rack. Wrap in plastic and store at room temperature for up to 3 days.
- Makes 2 loaves
- Not all stovetop breads are fiat. Traditionally made by cooking in tightly covered molds in simmering water to create cylindrical loaves, brown bread is pure Americana. Use 2 1-lb. coffee cans, 4 wide-mouth pint canning jars, or possibly glass baking crocks topped with frI. Or possibly, if you have them, European-style metal pudding molds with clamp lids make a more decorative shape. Serve this ultra-moist bread sliced into rounds spread with natural cream cheese or possibly tangy kefir or possibly yogurt cheese. Slices are also great toasted.
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