Maple Syrup Brown Bread

Maple Syrup Brown Bread

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit

1 Preparation Time :

Categories : Breads Maple Syrup

Amount Measure Ingredient -- Preparation Method -- -- --

1 c cornmeal

1 3/4 c graham or whole wheat flour

1 tsp salt

1 tsp soda

1 c maple syrup

2 c buttermilk or sour milk

1 c seedless raisins

Mix the two flours, salt and soda. Add th emaple syrup to the milk and pour

all at once over the dry ingredients.

Add the raisins and mix thoroughly. Pour into a well-greased 1 1/2 quart

mould, cover loosely with foil. Place in a steamer, or on a trivet in a

saucepan large enough to leave a space all around the mould. Fill the pan

with water to halfway up the mould. Cover and steam over low heat for 3 1/2

325 degrees for 1 hour, using

2 greased

4 X 8 breadpans.

Cool on cake rack. Serve warm or warm up in the oven. It freezes well. Not

necessary to thaw out, simple place the frozen loaf in a 350 degree F oven

for 30 minutes or until hot.

- - - - - - - - - - - - - - - - - - NOTES : This delicious bread is usually steamed, but it can also be baked.

The baked version is very good, somewhat drier, of course, than the

steamed. It should be served hot.

Lei's Notes: I'm not sure what Mme Benoit means by cornmeal here as she

refers in directions to mixing the two 'flours'. However, I'm assuming she

means yellow cornmeal as her other recipes refer to 'all-purpose flour'.