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2 c Flour or bread flour 1 1/3 c Skim milk
2 c Yellow cornmeal 1 1/3 c Lowfat buttermilk
2 t Baking soda 3/4 c Dark molasses
1/2 t Lite salt, optional 1 c Raisins
Spray 2 (1lb) coffee cans with a nonfat cooking spray. In a large
bowll, sift together flour, cornmeal, soda and salt. In a small bowl,
combine skim milk, buttermilk and molasses. Gradually add milk
mixture to flour mixturer and beat with a spoon until well combined.
Stir in raisins. Pour into coffee cans filling about 2/3 full.
Tightly tie pieces of heavy aluminum foil over top of each can. Place
cans on rack in deep kettle. Add boiling water to come halfway up
sides of cans. Cover kettle; steam 2 1/2-3 hours. Add more boliling
water as needed to maintain level around cans. Remove cans to wire
rack and cool about 5 minutes. Remove loaves and cut in slices. Serve
hot. When serving later: cool bread in cans and store, covered, in
refrigerator. To reheat: Place covered cans on rack in large kettle
of boiling water and steam about 30 minutes until heated through.
Note: this bread can be baked in the oven iln three small loaf pans
at 350 for 40-45 minutes. Per serving: 130 cal., 0.5g fat (3%), 0mg
chol., 1g fiber, 3g pro., 29g carb., 101mg sod. Butter Busters by Pam
Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Yields
24 servings
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