*  Exported from  MasterCook  *

                         Maple Syrup Brown Bread

Recipe By     : The Canadiana Cookbook by Mme Jehane Benoit
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Maple Syrup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Corn meal
   1 3/4  c             Graham or whole wheat flour
   1      ts            Salt
   1      ts            Soda
   1      c             Maple syrup
   2      c             Buttermilk or sour milk
   1      c             Seedless raisins

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.

Mix the two flours, salt, and soda. Add the maple 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 qt
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 hours. Or bake at 325°F for 1 hour, using two greased
4x8" 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°F oven for 30 minutes or until hot.

Notes:

I'm not sure what Mme Benoit means by corn meal here as she refers in
directions to mixing the two 'flours'. However, I'm assuming she
means yellow corn meal as her other recipes refer to
'all-purpose flour'.


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