steamed bread

i made this yesterday and was pleasantly surprised with the results. i've never heard of steamed bread and just happened to have leftover winter squash in the fridge and i literally put this together in 10 minutes, cooked it for 4 hours and it was awesome. my boys ate about 3 pieces each and they wanted more. here's the recipe from the great "not your mother's slow-cooker cookbook". try it out!

1 large egg
1/2 c honey
3/4 c winter squash or pumpkin puree
1/2 c whole wheat flour
1/2 c white flour
1/3 c cornmeal (yellow)
1 tsp baking soda
1/2 tsp salt
1/2 c chopped nuts (i like pecans, it's a southern thing)
1/4 c pitted dates (i did NOT add these, but I think cranberries might be nice)

1. Grease and flour a 1 1/2 quart (6 c) cooking mold or any heat-proof bowl or a small crock-pot that will fit inside a large crock-pot with an inch or so of clearance all around. (I used a small casserole dish that was oven proof. See picture below.)

2. In a medium size bowl beat the egg and honey well; add squash. In separate bowl, add dry ingredients and mix well. Add the wet and dry and stir until just moistened. Stir in nuts and dried fruit if you want. Pour the batter into the mold and place a cover on the mold or if you are using a bowl, place 2 pieces of foil over the top with a string tied tight around the edges so water doesn't get inside. (I used a rubber band, but water still got in and made the top kinda soggy. So maybe use string like the directions say?)

3. Lower the mold into the crock and carefully add enough hot water to come about 2 inches up the sides of the mold. Cover and cook on HIGH for 2 hours (I did 4 because i don't have the 2 hour option.) To determine if your bread is done, carefully remove the lid or foil and gently touch the center of your bread and it should spring back into place. (This was tricky to do without burning your fingers and not getting your hot-pads soaking wet. Good luck. It might be best to wait until the very last 15 minutes, so you don't have to check so often.)

4. When the bread is done, carefully transfer the mold to a rack and let cool, uncovered for 10 minutes. Run a knife around the edges and invert onto a rack to remover the mold and then turn bread right side up. Cut into wedges and serve with lots of butter.