This week’s recipe for FOFF (Fusion of Food and Friends) was quite unique in that the bread is STEAMED in COFFEE CANS.  I’m not sure about you but Ted and I haven’t seen a coffee can in this house in years.

What I did have was the Crock-Pot Bread/Cake Pan.

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Since the bread is steamed fully enclosed and my pan had vents, it had to be covered with foil.  Not a problem but you have to take extra care if lifting the foil while the pan is still hot.

This is an easy recipe that produces a sweet, moist corn based bread.

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*I cut the recipe in half for one loaf that would easily serve 8 people.  The ingredients listed below makes 2 loaves.

  • 2 cups corn meal
  • 2 cups flour
  • 1 tsp salt
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 2 cups sour milk (simply add 1 tsp of vinegar to milk)
  • 1 TBS baking soda
  • 2 coffee cans with lids (*or if you have a Crock Pot Bread/Cake pan, use that).

Stir the corn meal, flour, salt and sugar together.

Add the molasses.

Dissolve baking soda in the soured milk and add to the flour-molasses mix.

Pour the batter into GREASED cans and place the covers on.

In a large stock pot, add 2 inches of water  and place the cans into the water.  Cover and bring to a slow rolling boil. *You can also seal with foil if you don’t have a cover just be VERY CAREFUL upon removing the foil as you can get a very nasty steam burn.

Steam for 2 hours or until a knife inserted in middle comes out clean.

Remove the cans from the water and allow to cool until you can handle them.

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Simply tip the bread from the cans and allow to dry on a cooling rack.

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These will freeze up to 6 months but you’ll probably end up eating it right away. Moist, rich with molasses flavor, and a perfect crumb.

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Have you ever made steamed bread or pudding before? 

Next week:  We’ve got POTATO MUFFINS!

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