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CARROT-APRICOT STEAMED BREAD
2 cups all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs
2/3 cup honey
1 1/3 cup milk
4 tablespoons butter, melted
1 teaspoon grated orange peel
1 cup grated carrots
1 cup B&R Farms dried apricots, chopped
Sift together the all-purpose flour, baking powder and salt. Add the
whole-wheat flour and mix well with a fork.
In a large bowl beat the eggs until they are light and thick. Add the
honey, milk, butter and grated orange peel, beating to mix. Stir in the
grated carrots and chopped apricots. Add the flour mixture and blend thoroughly
but gently with a rubber spatula or wooden spoon.
Divide the batter between two buttered 13 ounce coffee cans with a circle
of buttered wax paper in the bottom. Cover the tops with foil and secure
tightly around cans with string or tape. Place the can on a trivet or
cake rack in a large pot of boiling water, which should reach half-way
up the cans. Cover the pot tightly and let simmer (not boil) for three
hours. Remove the cans from the water and carefully remove their covers.
Place the cans in a preheated 300 F oven for about 10 minutes to dry out
the bread slightly. Then let the cans sit on a rack for five minutes or
so before sliding out the loaves. Let bread cool on the rack. This slices
better the next day.
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