Anadama Bread Recipe

How to make it

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• In a medium bowl stir together the cornmeal, brown sugar, and salt. Stir in the boiling water and oil. Cool mixture till warm (120° to 130°), stirring occasionally. (Allow mixture to cool 15 to 20 minutes.)
• In a large mixing bowl stir together 1 cup of the flour and the yeast. Add cornmeal mixture and corn. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hour).
• Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two 1-quart casseroles or a large baking sheet.
• Shape each half of the dough into a round loaf. Place loaves in prepared casseroles or 3 inches apart on the baking sheet. Cover and let rise in a warm place till nearly double (about 40 minutes). Bake in a 375°F oven about 40 minutes or till bread sounds hollow when lightly tapped. In necessary, loosely cover the bread with foil the last 20 minutes to prevent overbrowning. Remove from casseroles or baking sheet immediately. Cool on wire racks.
• Contributor: "Country Homes - Stay for Supper" 1993