Steamed Date and Honey Bread

Name: Steamed Date and Honey Bread
Yield: 2 large or 3 small loaves
Cuisine: United States
Ingredients: 1 cup yellow cornmeal; 1 cup rye flour; 1 cup all-purpose flour; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ cup light molasses; 1 teaspoon baking soda; 1½ cups buttermilk, or 1½ cups milk mixed with 1½ tablespoons vinegar or lemon juice; ½ cup honey; 1½ cups buttermilk, or 1½ cups milk mixed with 1½ tablespoons vinegar or lemon juice; 1½ cups buttermilk, or 1½ cups milk mixed with 1½ tablespoons vinegar or lemon juice; 1 cup pitted dates, quartered; 1½ cups buttermilk, or 1½ cups milk mixed with 1½ tablespoons vinegar or lemon juice

Preparation info

2
large or 3 loaves

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 cup yellow cornmeal
1 cup rye flour
1 cup

Americas
United States
New York
Bread
Vegetarian

Method

Combine the cornmeal, rye flour, all-purpose flour, salt, cinnamon and baking soda in a mixing bowl. Stir in the molasses, honey and buttermilk. Fold in the dates.
Generously grease two coffee cans or three No. 303 cans fitted with covers (shelled nuts come in these cans). Spoon the batter into the cans, cover tightly with aluminum foil or the can cov