Anadama Bread
a.. Prep time: 40 minutes
b.. Cook time: 50 minutes
The dough is very sticky and is not kneadable; just spoon it into the loaf
pans. It will also take some time to rise properly - sometimes 3-4 hours. Just
give it time, it'll rise.
a.. 1/2 cup cornmeal
b.. 2 cups water
c.. 1/2 cup molasses
d.. 3 Tbsp butter (at room temperature)
e.. 1 Tbsp salt
f.. 1/2 cup warm water
g.. 1 package dry yeast
h.. 4 1/2 cups bread flour
Method
1 Place the cornmeal in a large bowl. Boil the two cups of water and pour the
hot water into the cornmeal, stirring constantly to prevent lumps. Let sit for
30 minutes.
2 Add the molasses, salt and butter and stir to combine. The cornmeal water
should still be warm enough to melt the room temperature butter.
3 Put 1/2 cup of warm water (slightly warmer than body temperature) into a
small bowl. Sprinkle the yeast over the water and let sit for a few minutes.
Then stir it to gently combine. Let sit for another 5 minutes.
4 Add the yeast and the water to the bowl with the cornmeal and everything
else, and mix to combine. Add the bread flour, a cup at a time, stirring after
each addition. You will end up with something of a gloopy mess.
5 Butter a couple of 5x9 loaf pans. Spoon the dough mixture into the pans as
best you can; it'll be sticky. Cover with a tea towel and let rise for several
hours, until it doubles in size.
6 Heat the oven to 350°F and bake the breads for 45-50 minutes, or until a
skewer or knife blade comes out clean. Let the loaves cool for a few minutes,
then turn them out onto racks to continue cooling.
Yield: Makes 2 loaves
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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