Recipe - Brown Bread With Maple Cream

One half cup Allpurpose flour
One half cup Wholewheat flour
One half cup Yellow cornmeal
One fourth cup Rye flour
Three fourths teaspoon Baking powder
One half teaspoon Salt
1/3 cup Dried cranberries or raisins
1 cup Nonfat buttermilk
1/3 cup Molasses
One half cup Maple syrup; divided
Vegetable cooking spray
8 ounce Neufchatel cheese; (1
package)

Combine first 6 ingredients in a large bowl; stir well. Stir in dried
cranberries. Add buttermilk, molasses, and 1/3 cup maple syrup to dry
ingredients, stirring just until moistened.

Pour batter into a 13ounce coffee can heavily coated with cooking spray.
Cover with aluminum foil; secure foil with a rubber band.

Place can on a shallow rack in a large, deep stockpot; add enough water to
pot to come halfway up sides of can, and bring to a boil. Cover pot, and
steam bread in boiling water for 2 hours, adding boiling water as needed.

Remove can from water; let bread cool in can on a wire rack for 10 minutes.
Remove bread from can.

Combine Neufchatel cheese and remaining maple syrup; beat well with a
mixer. Yield: 9 servings (serving size: 1 slice bread and 1 tablespoon
maple cream cheese).

NOTES : Cut bread crosswise into 9 slices, and serve with maple cream
cheese.

Recipe by: Cooking Light, March 1995, page 90

Posted to recipeludigest by RecipeLu recipelu@geocities.com on Feb 28,
1998