This bread, like the other steamed breads I've made, come out as a super dense loaf. The recipe intended for me to make three smaller loaves and they were to be baked inside of coffee cans. I don't have any coffee cans, nor do I want to drink three cans worth of coffee! So I just made this one like I did the other steamed breads and put it in a pan, wrapped it in aluminum foil, placed that pan in another pan filled with water, and placed all of that in the hot oven. This one I steamed for three hours and it turned out perfectly. Apparently this is an old French recipe and they used to bake it in a cloth sack over a giant kettle of boiling water. That could be a lot of fun, but that sounds like a ton of work. Overall this bread is okay. It tastes just like molasses, so I can't complain too much, but I definitely couldn't eat a lot of this bread.
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