MARIONS STEAMED BREAD

MARIONS STEAMED BREAD image

Number Of Ingredients 10

1 cup unbleached flour or 1⁄2 cup unbleached flour with 1⁄2 cup bran
1 cup rye flour
1 cup cornmeal
3 teaspoons baking soda
1 teaspoon salt
1 cup sorghum molasses
About 2 cups clabbered milk
1 tablespoon fresh minced thyme, or 1 teaspoon dried
1⁄2 cup currants dusted with flour
1⁄2 cup chopped pecans

Steps:

Bring water to a boil and pour it into a pan or kettle large enough to hold the ring mold or coffee cans. Use enough water to fill the pan halfway. Oil the inside of the ring mold or coffee cans. In a bowl, combine flours, cornmeal, baking soda and salt, and stir. In another bowl, combine molasses and clabbered milk and stir to combine. Pour the liquid ingredients into the dry, along with the thyme and blend together. Stir in the currants and nuts just to mix them in. Pour the batter into the oiled pan. Place the pan into the larger pan or kettle with the boiling water. Add enough water to come halfway up the sides of the ring mold or cans. Place a plate or flat pan over top of the ring mold or cover the top of the cans with foil. Put the lid on the pan or kettle and bring to a slow boil. Steam the bread for about 11⁄2 to 2 hours. It is done when it is springy to the touch and no longer sticky. Remove the bread from the hot water and cool for about 10 minutes. Carefully turn the hot bread out of the ring mold or cans and place on a rack to cool. Slice and serve warm, plain or with butter or cream cheese. The bread should keep for about a week, and also freezes very well. Recipe courtesy of Susan Belsinger