Recipe - Ginger Brown Bread

1 pack Ginger bread mix (14
Ounces)
One fourth cup Yellow corn meal
1 teaspoon Salt
1 One half cup Milk
One half cup Raisins

Combine gingerbread mix with corn meal and salt in large bowl; stir in milk
until mixture is evenly moist. Beat at medium speed with electric mixer
for 2 minutes. Stir in raisins. Pour into greased and floured 6 or 7 cup
mold. Cover with foil; tie. Put trivet or metal rack in slowcooking pot.
Pour 2 cups hot water in pot. Place filled mold on rack or trivet. Cover
pot and cook on high for 3 to 4 hours or until bread is done. Remove from
pot; cool on rack 5 minutes. Loosen edges with knife; turn out on rack and
cool slightly. Serve warm with butter or cream cheese.

Recipe By :

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip