Steamed Harvest Bread
Recipe: #21377
October 18, 2015
Categories: Breads, Slow Cooker, Steam, Low Fat, Vegetarian, Quick Breads, Flour, Sugar, Kosher Dairy, more
"Makes two loaves. Recipe source: Sift (Fall 2015) Use a steamer or a slow cooker. If using a slow cooker it needs to be set on high. There are a lot of options in this recipe - so it's a great way to use up fruits and vegetables."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (61.4 g)
- Calories 159.3
- Total Fat - 1.5 g
- Saturated Fat - 0.4 g
- Cholesterol - 39.3 mg
- Sodium - 147.9 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 1.6 g
- Sugars - 15.3 g
- Protein - 4.7 g
- Calcium - 77.9 mg
- Iron - 0.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl mix together the dry ingredients (flour - spices).
Step 2
In another bowl beat the yogurt (or buttermilk), eggs, sugar and the vegetables for fruit. Stir wet into the dry ingredients.
Step 3
Place the batter a 2 quart pudding mold, or two 1 quart molds or two cleaned coffee cans that can hold 1 quart of liquid. Fill 2/3 full and cover with the mold's lid or use parchment paper with a rubber band.
Step 4
Place mold(s) in a kettle or use your slow cooker on top of something to keep them off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding containers.
Step 5
Fill the kettle or slow cooker with boiling water 2/3 of the way up the mold. Cover; bring the water to a simmer, and steam the pudding(s) for 2 hours; adding water if necessary.
Tips
No special items needed.
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