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“This brown bread is easily mixed and fun to make in coffee cans since it is steamed instead of baked.”
2hrs 30mins
2 breads

Ingredients Nutrition


  1. Mix together milk and vinegar.
  2. Let mixture set at room temp for 15 minutes to allow the milk to sour.
  3. In a seperate bowl, spoon mix dry ingredients together.
  4. Add molasses and raisins to the milk.
  5. Add liquid mixture to dry ingredients.
  6. Beat until blended.
  7. Divide batter between 2 well buttered 1 lb coffee cans or other cans of 5 cup capacity.
  8. Cover with dome shaped rounds of aluminum foil, buttered on the down side.
  9. Secure with rubber bands.
  10. Stand cans on a rack in a large kettle.
  11. Add enough water to reach 3/4 of the way up the cans but not enough to float them.
  12. Cover kettle and simmer for 2 hours to steam the bread.
  13. Remove bread from kettle and let stand on a wire rack until cool enough to handle.
  14. Remove bread from the cans and serve warm.
  15. To re-heat bread, wrap in aluminum foil, stand on rack in kettle, add hot water to level below the rack and simmer for 30 minutes.

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