Steamed Harvest Bread (A Way To Use Up Leftover Fruits & Vegetables)

16
Servings
10m
Prep Time
2h
Cook Time
2h 10m
Ready In


"Recipe source: Sift (Fall 2015) This uses leftover winter fruits and vegetables -- what you have on hand Makes 2 loaves"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (90.5 g)
  • Calories 191.5
  • Total Fat - 1.5 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 39.3 mg
  • Sodium - 301.3 mg
  • Total Carbohydrate - 40.8 g
  • Dietary Fiber - 2 g
  • Sugars - 21.9 g
  • Protein - 5 g
  • Calcium - 79.5 mg
  • Iron - 1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

In a bowl combine the dry ingredients (flours-spices).

Step 2

In another bowl combine the wet ingredients (yogurt - fruit). Blend the wet mixture into the dry mixture.

Step 3

Place the batter into one 2-quart pudding mold or two 1-quart pudding molds or two cleaned and greased cans that will hold 1 quart of liquid.

Step 4

Place the mold in a kettle or saucepan on top of something to keep them off the bottom of the pan. The kettle should be deep enough so its lid can coffer the pudding containers. A slow cooker will also work well.

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 puddings for 2 hours, adding water if necessary.

Tips & Variations


No special items needed.

Tags : Breads

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