Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Oven
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PHILLY.INQUIRER-----
2 tb Butter
1 c Whole wheat flour
1 c All purpose flour
1 c Yellow cornmeal
2 ts Baking soda
1 t Salt
2 c Buttermilk
2/3 c Molasses
1 c Raisins
-----IRWIN E.SOLOMON-----
Daub paper towel with butter and rub evenly around
sides and bottom of coffee cans or mold. Set aside.
In bowl, combine flours, cornmeal, baking soda and
salt. Add buttermilk and molasses, blend until
smooth. Add raisins and mix until they are scattered
throughout mixture.
Scrape batter into prepared cans or mold. Cover
tightly with aluminum foil. Place mold into large pot
and fill with hot water, until water reaches 1/2 way up
sides of mold. With help place pot on stove and bring
to a boil. Cover pot. Reduce heat and simmer for 3
hours. Replenish water in pot every hour.
When ready, turn heat off. With help, remove mold from
pot and unmold by turning bread upside down.
To cut bread, wrap a piece of string around bread and
pull it tight, through loaf. It will easily cut warm
bread into a clean slice.
