Steamed Bread
From mystic_river1 16 years ago
- 120 minutes to make
- Serves 10
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 most quick breads and are often topped with a rich sauce like a dessert -- in fact, it is more cake or pudding-like than bread-like. Read more Many heritage cookbooks have recipes for steamed bread, but you can experiment with quick bread recipes. Most will work as well steamed as they do baked. See less
Ingredients
- bread shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1/2 cup sugar shopping list
- 1 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1 cup orange juice, mango juice, or apricot nectar from a can, fresh, or from concentrate shopping list
- 1 1/2 to 2 cups chopped dates, raisins, prunes, or other dried fruit shopping list
- 1/2 cup chopped nuts shopping list
- ----------------------------- shopping list
- butterscotch Sauce shopping list
- ----------------------------- shopping list
- 3 tablespoons butter shopping list
- 1/2 cup packed brown sugar shopping list
- 1 tablespoon cornstarch shopping list
- 1/2 cup water shopping list
- 1/3 cup dry milk (or omit the water and dry milk and use 1/2 cup fresh milk) shopping list
- 1/2 teaspoon vanilla shopping list
- OR shopping list
- Pick a muffin or quick bread recipe or mix that does not require the creaming together of sugar and butter or shortening. shopping list
- Mix the dry ingredients together. shopping list
- Add the liquid ingredients and stir until combined. shopping list
How to make it
- 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.
People Who Like This Dish 3
- cheryilyn Salem, OR
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