Recipe

Anadama Bread Recipe

	Pdxveg / All my dishes 7 months ago Such a yummy bread that I grew up with in New England, slightly toasted dripping in butter is the best. There are lots of stories about how the bread was named, but my favorite is that the captain of a fishing schooner came home and to his dismay wa... More Prep:90m Cook:45m Servings:2	Pdxveg
	warm yummy bread

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Ingredients

1 1/2 cups boiling water

1/2 cup cornmeal

1/2 cup molasses (I like to mix Grandmas brand, it's a bit sweeter than others that I've tried)

2 tablespoons vegetable shortening

1 level Tbsp of Active Dry Yeast (I use Bob'sRed Mill) or 1 packet other brand

1/8 cup tepid water to desolve yeast

1 teaspoon fine sea salt

4 cups unbleached flour

Directions

In mixing bowl, pour boiling water over cornmeal, mix well, cover and let stand for 20 minutes

Dissolve yeast in tepid water and let stand for 10 or until creamy

Mix salt, molasses and shortening in to cornmeal mixture

Mix in desolved yeast

Slowly add flour and mix thoroughly (I use my KA, but you may need to turn this out on to a lightly floured surface and knead until smooth-about 5-7 minutes)

Place dough in a lightly greased bowl and turn it to coat with oil, cover with damp cloth and let rise until doubled in size (about 1 hour)

Pre-heat your oven to 375 degrees

Punch down dough, cut in half and form into loaves, place into lightly greased pans, cover and let rise until doubled in size again (about 45 minutes)

Bake bread loaves at 375 degrees for about 45 minutes or until top is golden brown and the bottom sounds hollow when you tap it

Cool a bit, cut and drizzle with butter................yum

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