First, she arranged thusly (above). I said it looks like packman. So she rearranged below.
Here I ask my wife to take over.
This recipe is from a book entitle “Quick Breads” by Beatrice A. Ojakangas
Ingredients:
2 cups All Purpose flour
2 cups cornmeal
2 tsp baking soda
1 tsp salt
3 cups buttermilk
1/3 cup karo syrup + 1/3 cup dark molasses (This combination is what Pa Dutch recipes call “table molasses”. I did this to tone down the molasses flavor to accommodate my husband who is not overly fond of it. If you really like molasses then just use molasses and no Karo for 2/3 cup molasses).
2/3 cup raisins.
In a large mixing bowl stir the flour, cornmeal, baking soda, and salt until blended. Combine the buttermilk and molasses. Add the liquid ingredients to the dry. Mix until well blended. Add the raisins.
This bread is steamed. Generously grease the ramekins as well as the aluminum foil used to cover them. I prepared the large pot we used for sous vide and the Dutch oven by putting egg steaming trivets from the instant pot on the bottom of each and filling with enough water to come half way up the side of the ramekins (see pictures below). I used 2 large ramekins and 4 medium sized ones. The two large ramekins plus an optional smaller one could fit in the large sous vide pot. The 4 smaller ramekins, however, also fit well in the Dutch oven so just the large ramekins could go in the sous vide pot. I spooned the batter into the ramekins until they were 2/3 full. I tightly covered them with aluminum foil held on with a rubber band then put them in the steaming pot, water gently boiling so the water came 1/2 the way up the ramekin. I covered the pot and steamed them for about 45 minutes or until a tooth pick came out clean. I removed the bread from the ramekins and let it cool. I sliced the small round loaves in 1/2 inch slices and slathered them with cream cheese with honey mixed in.
This is a very hearty flavorful bread with a bit of tang from the molasses and the buttermilk. The texture is pleasingly dense but moist. The cream cheese offsets the tang and is a perfect accompaniment.
This is a very hearty flavorful bread with a bit of tang from the molasses and the buttermilk. The texture is pleasingly dense but moist. The cream cheese offsets the tang and is a perfect accompaniment.
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