The Dish: New England brown bread

NEW ENGLAND BROWN BREAD

- 2 C whole wheat flour

- 1/2 C cornmeal (Teff or yellow cornmeal)

- 2 tsp baking soda

- 2 tsp salt

- 1/2 tsp ea cumin, turmeric, coriander, ginger, paprika

- 1/4 tsp ea cayenne and cinnamon

- 2 C milk

- 1 C pumpkin puree

- ¾ C molasses

- 1 C golden raisins

Grease 2 loaf pans or coffee cans with butter.

Pre-heat oven to 400 degrees.

Measure and put dry ingredients into a large bowl.

In a separate bowl, whisk together wet ingredients.

Add wet to dry and stir until incorporated.

Divide the batter between the loaf pans or coffee cans .

Cover the tops of cans tightly with tin foil.

Set pans into a 6" deep half hotel pan and pour boiling water to fill the pan ¾ of the way.

Place another piece of tin foil over the hotel pan and place in over.

Bake for 45-60 minutes until cake tester comes out clean.

Allow bread to stay in can for 20-30 minutes before unmolding.

Bread can be enjoyed warm right out of the oven, used as delicious toast points for charcuterie plates, savory or sweet bread puddings, croutons in salads or use in a stuffing for poultry dishes.

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