Am Montag, 14. August 2017 15:06:14 UTC+2 schrieb Janet:
> In article >,
> says...
> >
> > 2 1/2 ounces whole wheat flour
> > 2 1/2 ounces rye flour
> > 2 1/2 ounces cornmeal
> > 1/2 teaspoon baking soda
> > 1/2 teaspoon baking powder
> > 1/2 teaspoon kosher salt
> > 1/2 teaspoon freshly ground allspice
> > 6 ounces molasses, by weight
> > 8 1/2 ounces buttermilk
> > 1 teaspoon vanilla extract
> > 1/2 teaspoon orange zest
> >
> > 1. Move a rack to the bottom third of the oven and heat the oven to
> > 325 degrees F.
> >
> > 2. Spray the insides of the cans with nonstick spray and place set
> > a
> > deep 3-quart oven-safe pot. Begin heating enough boiling water to
> > come halfway up the sides of the cans when poured into the pot.
> >
> > 3. In a medium mixing bowl, whisk together the wheat flour, rye
> > flour, cornmeal, baking soda, baking powder, salt and allspice. Add
> > the molasses, buttermilk, vanilla and zest and whisk to combine.
> > Divide the mixture evenly between the prepared cans. Cover the top
> > with a double thickness of aluminum foil and tie securely with
> > string. Pour the boiling water into the pot. Carefully place in the
> > oven and bake for 1 hour and 15 minutes or until the edges of the
> > bread begin to pull away from the sides of the cans. Remove the cans
> > from the pot of water, uncover, place on a cooling rack and cool 1
> > hour before removing bread from the cans. Serve with baked beans or
> > slice, toast and serve with cream cheese.
> >
> > 4. Recipe courtesy of Alton Brown, 2009
> >
> > NOTE: My motaher used to bake this and she often added walnuts in
> > addition to the raisins. I lost her recipe, but I think this one
> > might be even better.
> >
> >
> I don't recall ever seeing cans that big here,

Large cans of tomatoes.

> do you think it would
> work using a pudding bowl ( like steamed pudding)

I second that question.

Bye, Sanne.