Anadama Bread Recipe

Ingredients
<br>- 1/2 cup water
<br>- 1/4 cup cornmeal
<br>- 2 tablespoons butter
<br>- 1/2 cup molasses
<br>- 1 (.25 ounce) package active dry yeast
<br>- 1/2 cup warm water (110 degrees F)
<br>- 3 cups all-purpose flour, divided
<br>- 1 teaspoon salt
<br><p></p>Directions
<br>step 1: Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
<br>step 2: In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
<br>step 3: In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well.  Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
<br>step 4: Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
<br>step 5: Preheat oven to 375 degrees F (190 degrees C).
<br>step 6: Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
<br>step 7: Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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Ingredients
- 1/2 cup water
- 1/4 cup cornmeal
- 2 tablespoons butter
- 1/2 cup molasses
- 1 (.25 ounce) package active dry yeast
- 1/2 cup warm water (110 degrees F)
- 3 cups all-purpose flour, divided
- 1 teaspoon salt

Directions
step 1: Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
step 2: In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
step 3: In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
step 4: Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
step 5: Preheat oven to 375 degrees F (190 degrees C).
step 6: Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
step 7: Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

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