[Penguin]

I’ve been reading Peter Reinhart’s Whole Grain Bread book and was intrigued with his Steamed Boston Brown Bread. The dough is poured into coffee cans, then is cooked on the stove top in a large stock pot partially filled with water making a perfectly round loaf of bread leavened with baking powder and baking soda.

I’ve never heard of this method before but after a few searches online it looks like it's a common technique.


I’m wondering if any sweet bread that is leavened with baking soda and baking powder could be cooked like this (Pumpkin bread for example). Any thoughts on this technique?

Thanks,
Emily