Steamed Harvest Bread - Powerful Handmade site

Steamed Harvest Bread

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Steamed Harvest Bread

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Steamed Harvest Bread Recipe Steamed Harvest Bread Recipe

Steaming is a technique of cooking that was once used for hundreds of years ahead of ovens had been present in each and every house. Although it takes longer to cook dinner breads through steaming, the cooking time is relatively versatile. A steamed bread can cook dinner long gone its completing time with out considerably converting, in contrast to an oven-baked bread which can move from accomplished to scorched in an issue of mins. This is as a result of steamed breads cook dinner on the temperature at which water boils (212°F) quite than the 350°F at which fast breads are recurrently baked.

Here’s a formulation for a steamed bread that may employ apples, pumpkins, squash and different autumn abundance. Eggs apart, it comprises no fats, so if you’re on the lookout for a filling, high-energy, vitamin-rich snack with at least energy, give this a take a look at. Steamed bread makes an ideal, fast breakfast, a day pick-me-up or a delectable accompaniment for supper. The spices can also be numerous to fortify the flavour of the vegetable or fruit used. Cinnamon, allspice and nutmeg are all the time just right and, unusually sufficient, so is slightly of white or black pepper.

At a look

Prep
Total
Yield
one 2-quart loaf

Ingredients

  • 1 half cups King Arthur Unbleached All-Purpose Flour
  • 1 half cups King Arthur Premium 100% Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon (in overall) spice (make a choice and blend from cinnamon, ginger, nutmeg, cloves, allspice, and many others.)
  • 1 cup non-fat yogurt, buttermilk or bitter milk
  • three eggs
  • 1 to at least one half cups brown sugar
  • 1 half cups cooked mashed apple, pumpkin, carrots, squash, cranberries, or cranberry sauce, and many others. or 2 or extra cups grated uncooked carrot, chopped apple, and many others.

  • 6 1/four ounce King Arthur Unbleached All-Purpose Flour
  • 6 oz. King Arthur Premium 100% Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • three/eight ounce (in overall) spice (make a choice and blend from cinnamon, ginger, nutmeg, cloves, allspice, and many others.)
  • eight oz. non-fat yogurt, buttermilk or bitter milk
  • three eggs
  • 7 half to 11 1/four oz. brown sugar
  • 11 1/four oz. cooked mashed apple, pumpkin, carrots, squash, cranberries, or cranberry sauce, and many others. or eight oz. or extra grated uncooked carrot, chopped apple, and many others.

  • 177g King Arthur Unbleached All-Purpose Flour
  • 170g King Arthur Premium 100% Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12g (in overall) spice (make a choice and blend from cinnamon, ginger, nutmeg, cloves, allspice, and many others.)
  • 227g non-fat yogurt, buttermilk or bitter milk
  • three eggs
  • 213g to 319g brown sugar
  • 319g cooked mashed apple, pumpkin, carrots, squash, cranberries, or cranberry sauce, and many others. or 227g or extra grated uncooked carrot, chopped apple, and many others.

Instructions

  1. Grease a 2-quart pudding mildew. Bring a teakettle of water to a boil.
  2. Mix in combination the flours, baking powder, soda, salt and spices.
  3. In some other bowl, beat in combination the yogurt, eggs, sugar and vegetable or fruit. Blend this combination into the dry elements.
  4. Place the batter within the mildew. Fill about two-thirds complete. Place the lid at the pudding mildew.
  5. Place the mildew in a kettle or saucepan on best of one thing (a vegetable steamer or crinkled tin foil will do) to stay them off the ground of the pan. The pan will have to be deep sufficient so its lid can quilt the pudding mildew.
  6. Fill the pan with boiling water two-thirds of the best way up the mildew.
  7. Cover, convey the water again to a boil and decrease the warmth to a simmer. Steam the pudding mildew for approximately 2 hours, including water if important. (See “guidelines,” beneath.)
  8. Store, well-wrapped, for three days within the refrigerator, or freeze for as much as three months.
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