Jeanette> Slowcooker Brood Boston Brown Bread The slow cooker is perfect for steamed breads! 2 loaves (6–8 servings each) 2/3 cup whole-wheat flour 1/3 cup each: yellow cornmeal, chopped walnuts, raisins 2 tablespoons light brown sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 2/3 cup 2% reduced-fat milk 1/4 cup light molasses 1 tablespoon lemon juice 1. Combine all ingredients, except milk, molasses, and lemon juice, in bowl. Add combined milk, molasses, and lemon juice, mixing well; spoon mixture into two greased and floured 16-ounce cans. Cover tops of cans with greased aluminum foil, securing with rubber bands. 2. Stand cans in slow cooker; add enough boiling water to come halfway up sides of cans, making sure foil does not touch water. Cover and cook on high 2 hours; turn heat to low and cook until wooden skewer inserted in breads comes out clean, about 4 hours. Uncover cans and stand on wire rack to cool 10 minutes. Loosen sides of bread by gently rolling cans on counter, or remove bottoms of cans and push breads through
Posted on: Sat, 08 Jun 2013 07:38:15 +0000