Bake up Winter Warmth with Homemade Herbal Breads: Marion’s Steamed Bread
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December/January 2006
By Susan Belsinger
In a bowl, combine flours, cornmeal, baking soda and salt, and stir. In another bowl, combine molasses and clabbered milk and stir to combine. Pour the liquid ingredients into the dry, along with the thyme and blend together. Stir in the currants and nuts just to mix them in. Pour the batter into the oiled pan.
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Place the pan into the larger pan or kettle with the boiling water. Add enough water to come halfway up the sides of the ring mold or cans. Place a plate or flat pan over top of the ring mold or cover the top of the cans with foil. Put the lid on the pan or kettle and bring to a slow boil. Steam the bread for about 11⁄2 to 2 hours. It is done when it is springy to the touch and no longer sticky. Remove the bread from the hot water and cool for about 10 minutes. Carefully turn the hot bread out of the ring mold or cans and place on a rack to cool. Slice and serve warm, plain or with butter or cream cheese. The bread should keep for about a week, and also freezes very well. ❦
Susan Belsinger is a culinary herbalist who loves playing with food. She delights in kitchen alchemy — the blending of harmonious seasonal foods, herbs and spices.. For more information on recipe conversions, visit www.Baking911/Bread_Machines.htm.
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