MM: Steamed Brown Bread with Currants and Walnuts
---------- Recipe via Meal-Master (tm) v8.05

Title: Steamed Brown Bread with Currants and Walnuts
Categories: Crockpot, Breads, Low-fat
Yield: 8 Servings

1/2 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Yellow cornmeal
3/4 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1 c Low-fat buttermilk
1/3 c Molasses
1/2 c Dried currants
2 T Chopped walnuts
x Vegetable cooking spray

Combine the first 6 ingredients in a large bowl, and
make a well in center of mixture. Combine buttermilk
and molasses; stir well. Add to flour mixture,
stirring just until moistened. Fold in currants and
walnuts.

Spoon the mixture into a 13-ounce coffee can coated
with cooking spray. Cover with aluminum foil coated
with cooking spray; secure foil with a rubber band.
Place the can in an electric slow cooker; add enough
hot water to cooker to come halfway up sides of can.,br> Cover with lid, and cook on high-heat setting for 2
hours and 50 minutes or until a wooden pick inserted
in center comes out clean. Remove can from water. Let
bread cool, covered, in can on a wire rack for 5
minutes. Remove bread from can and let cool completely
on wire rack.
Yield: 8 servings.

CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g
(sat 0.5g, mono 0.3g, poly 1g); CARB 34.5g; FIBER
2.3g; CHOL 0mg; IRON 1.9mg; SODIUM 252mg; CALC 82mg.

Source: COOKING LIGHT magazine, 9/95.
MealMaster format by iRis gRayson.

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