Aaktay
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Aaktay
  Star trek    Bread  
Last updated 6/12/2012 12:41:43 AM. Recipe ID 552. Report a problem with this recipe.
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      Title: Aaktay
 Categories: Breads
      Yield: 2 Servings

------------------------KLINGON STEAMED BREAD------------------------
      1 c  White cornmeal
      1 c  Whole wheat flour
    1/2 c  All-bran cereal
      1 ts Cinnamon
    1/2 ts Ginger
    3/4 ts Salt
  1 1/2 ts Baking soda
    1/2 c  Walnuts, chopped
    1/2 c  Dates, chopped
    2/3 c  Powdered skim milk
  1 1/2 c  Buttermilk
    1/2 c  Honey
    1/2    Orange; unpeeled
      1 c  Rhubarb; chopped
           Margarine; to grease cans
      2    37 oz empty cans
 
   Mix together in a bowl all the dry ingredients including dates and
  walnuts (leave out only the buttermilk, honey, orange half and
  rhubarb). Put the buttermilk and the honey in the blender. Wash an
  orange, cut off any price or brand marks and cut it in half. Cut the
  orange half into chunks and add it to the blender, being sure that
  you have removed all the seeds. Run the blender until the orange
  chunks are chopped into little bits. Now add the buttermilk mixture,
  along with the rhubarb chunks, to the dry ingredients and mix well.
   Pour immediately into greased cans, filling each can no more than
  two-thirds full. Cover the filled cans with aluminum foil, and secure
  the foil with a rubber bands. Place them in a large pot, on some kind
  of a rack so they are not touching the bottom of the pot. Pour in hot
  water until the bottom 2 inches of the cans are covered. Bring to a
  boil and keep the water boiling gently for about 1 1/2 hours.
   The pot should be covered and there should be a little steam
  escaping at all times. Check the pot occasionally to make sure that
  there is enough water left.
   At the end of 1 1/2 hours, check with a skewer, right through the
  foil. If it does not come out clean, cook for another half hour and
  recheck. When the loaves are done, take the "hot" cans out of the
  pot. When you are ready to serve, uncover a mold, shake the loaf out
  onto a breadboard and slice it. Serve warm with butter or cream
  cheese.
 




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Recipe ID 552 (Apr 03, 2005)

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