Anadama Bread
From nancerose 16 years agoIngredients
- 2 cups boiling water shopping list
- 1/2 cup cornmeal shopping list
- 3 tbsp butter shopping list
- 1/2 cup mild molasses shopping list
- 2 tsp salt shopping list
- 1/2 cup warm water shopping list
- 1 tsp granulated sugar shopping list
- 1 x 1/4 oz active dry yeast shopping list
- 2 cups unbleached flour shopping list
- 4 1/2 cups unbleached flour (approx) shopping list
- 2 tsp butter, melted shopping list
- 1 tbsp cornmeal shopping list
How to make it
- Gradually stir boiling water into first amount of cornmeal in large bowl in large bowl Add butter, molasses and salt. Stir well. Set aside to cool to lukewarm.
- Stir warm water and sugar together in small bowl. Sprinkle yeast over top. Let stand 10 mintues. Add to cornmeal mixture. Stir.
- Add first amount of flour. Beat on low to moisten. Beat on medium about 2 minutes.
- Work in enough remaining flour until dough pulls away from sides of bowl. Turn out onto floured surface. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let rise in warm place for 1 to 1 1/2 hours until doubled in bulk. Turn out onto floured surface. Divide into 2 equal 2 loaves. Sprinkle bottoms of 2 greased 9 x 5 x 3 inch loaf pans with second amount of cornmeal. Cover with tea towel. Let rise again for 30 to 45 minutes until doubled bulk.
- Gently brush tops with melted butter. Sprinkle with third amount of cornmeal. Bake in 375 degrees F oven for 30 to 45 minutes until bread sounds hollow when tapped on bottom of loaf. Turn out onto racks to cool.
- Makes 2 loaves.
People Who Like This Dish 3
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