This is the bread that comes in a can. It goes with baked beans.
Ingredients
1 tablespoon dry yeast
1 cup warm water
1/3 cup molasses
1/2 teaspoon salt
3 tablespoons skim milk powder
1/2 cup cornmeal
4-4 1/2 cups wholewheat flour
Directions
In a large mixing bowl, combine the yeast and warm water and allow the yeast to dissolve, about 5 minutes. Add the molasses, salt, milk powder and cornmeal. Slowly add the flour until the dough just begins to pull away from the side of the bowl. The dough should be fairly soft and not as stiff as bread dough that is baked. Turn the dough out on a floured board, and knead until it is smooth and elastic. Shape the dough and place it in a greased large loaf pan (9x5x2 3/4) or divide the dough into two parts, shape and place in two #303 cans (16 ounces) or in two small bread pans. (I always use small bread pans because they fit well in my Corningware dutch oven.) Heat the water in a steamer with a tight lid. At the start, the water should be almost as high as the steaming rack, but not touching the rack. Bring the water to a rolling boil. Carefully place the bread pan or cans on the steaming rack. The dough should not be allowed to double in bulk, although it may be allowed to rest for about 15 minutes prior to steaming. Cover the steamer and steam for about 40 minutes over water at a medium boil.
This bread is traditional in New England and served with baked beans and usually buttered. You can buy cans of it in grocery stores in New England but not usually in other regions and this recipe is a perfect substitute for the canned bread for the needy expatriot New Englander living in Texas, California or other foreign parts. In fact I think it is better because you get it absolutely fresh. It would be even better with raisins or date pieces added to the recipe.
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