Civil War Era Steamed Brown Bread

From my great-great-grandmother, this version of a Civil War era steamed brown bread is not just delicious but also incredibly versatile. It pairs well with cream soups, serves as a filling base for sandwiches, and can even be used as hamburger buns. Ingredients (fills two 15-ounce coffee cans) 1 cup molasses 1 cup warm/hot water 1 cup sweet milk 1 cup sour milk 1 tsp. baking soda 2 cups cornmeal 3 cups flour pinch of salt Directions Place water in a pan that is large enough to hold a coffee can so that the bread can steam. Turn your oven to 350 degrees and let it warm the water while you mix the bread. Grease a coffee can well with olive or vegetable oil. Pour the mixture into the can. Lightly grease the aluminum foil before covering the can. Cover the can with aluminum foil and seal it tightly. If the dough fills the can completely, you may need to tie the foil to the can because the foil needs to stay in place until the process is complete. Place the can in the steaming water that is already in the oven. Allow the bread to steam in the oven for an hour and 20 minutes, turn the oven off, and leave the bread in the oven for another 40 minutes to complete the steaming. I check the bread at the end of two hours without removing the foil. I use a long skewer to do this. After the can has been out of the oven for about 10 minutes, carefully remove the foil and allow the bread to cool completely for about an hour. Carefully twist the can slightly to remove the bread from the can. Slice and serve.