Saturday, March 8, 2014
By Brooke Dojny
(Continued from page 1)
Scrape batter into the prepared can and cover tightly with a double layer of aluminum foil, pinching it tightly to seal well. Place coffee can in a large pot with a lid and pour boiling water to come about halfway up the sides of the can. Cover kettle and steam over low heat until the bread rises and is firm to the touch, and skewer inserted in the center comes out clean, about 1 1/2 hours.
Remove can from the kettle and place on a wire rack until cool enough to handle. Tap bread out of the can or remove the bottom with a can opener, and push the bread out. Serve warm or at room temperature, cut into slices. (The bread can be refrigerated for a day or frozen. Reheat in a steamer or in a microwave before serving.)
NOTE: To sour milk, add 2 teaspoons white distilled vinegar to 3/4 cup whole or low-fat milk and let stand at room temperature for about 15 minutes until curdled.
Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently "Lobster!" (Storey, 2012). She lives on the Blue Hill peninsula, and can be contacted via Facebook at: facebook.com/brookedojny