Ginger Brown Bread Recipe
Summary
Preparation Time30 MinDifficulty LevelEasy
Ingredients
| Mix package | 1 | |
| 1/4 cup yellow corn meal | ||
| Salt | 1 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
Directions
Combine gingerbread mix with corn meal and salt in large bowl; stir in milk until mixture is evenly moist.
Beat at medium speed with electric mixer for 2 minutes.
Stir in raisins.
Pour into greased and floured 6 or 7-cup mold.
Cover with foil; tie.
Put trivet or metal rack in slow-cooking pot.
Pour 2 cups hot water in pot.
Place filled mold on rack or trivet.
Cover pot and cook on high for 3 to 4 hours or until bread is done.
Remove from pot; cool on rack 5 minutes.
Loosen edges with knife; turn out on rack and cool slightly.
Serve warm with butter or cream cheese.
Beat at medium speed with electric mixer for 2 minutes.
Stir in raisins.
Pour into greased and floured 6 or 7-cup mold.
Cover with foil; tie.
Put trivet or metal rack in slow-cooking pot.
Pour 2 cups hot water in pot.
Place filled mold on rack or trivet.
Cover pot and cook on high for 3 to 4 hours or until bread is done.
Remove from pot; cool on rack 5 minutes.
Loosen edges with knife; turn out on rack and cool slightly.
Serve warm with butter or cream cheese.
Chef
