Recipe

Steamed Bread Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 8 months ago This is from Dennis Weaver (no not that one) who owns a business that makes pre-prepared mixes. If you like quick breads -- think banana nut, cranberry nut, and date nut breads -- you'll love steamed breads. Steamed breads are moister and denser than... More Prep:20m Cook:120m Servings:10	Mystic_rive
	a wonderful way to make bread

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Ingredients

Bread

1 1/2 cups all-purpose flour

1/2 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup orange juice, mango juice, or apricot nectar from a can, fresh, or from concentrate

1 1/2 to 2 cups chopped dates, raisins, prunes, or other dried fruit

1/2 cup chopped nuts

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Butterscotch Sauce

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3 tablespoons butter

1/2 cup packed brown sugar

1 tablespoon cornstarch

1/2 cup water

1/3 cup dry milk (or omit the water and dry milk and use 1/2 cup fresh milk)

1/2 teaspoon vanilla

Pick a muffin or quick bread recipe or mix that does not require the creaming together of sugar and butter or shortening.

Mix the dry ingredients together.

Add the liquid ingredients and stir until combined.

Directions

Scrape the batter into a well-greased pan or vertical can that will fit inside a larger pan.Place several inches of water in the larger pan.

Place some stones or other items in the bottom of the pan to elevate the smaller pan.

Put heavy duty aluminum foil over the smaller pan or can. Tie a string tightly around the pan to hold the foil in place.

Place the smaller pan on the stones in the larger pan and set the water to boiling.

Let 'er simmer. It will take about two hours to cook completely.

You will have to add water to the outer pan a couple times to keep it from boiling dry.

Once it is done, loosen the dessert and invert the can or pan onto a serving plate.

You can serve it without a sauce but a sauce is easy and makes your bread simply decadent.

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Why it Works

Heat sets the bread/cake by coagulating the proteins in any egg you may add or gelatinizing the starches in the flour. Placing the pan or can on stones in a larger pan is simply a make-shift double boiler. The double boiler controls the temperature, submersing the bread in boiling water without concentrating heat on the bottom of the pan that would scorch the product. The tied foil over the pan contains the steam. As long as water remains in the pan, it is hard to burn the bread.

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