Anadama Raisin Batter Bread
Submitted by khandth
Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.
YIELD
2 loavesPREP
30 minCOOK
50 minREADY
2 hrsThis is the easier cousin of traditional Anadama bread, skipping the kneading step entirely while keeping all the molasses-cornmeal goodness.
Cornmeal gets mixed with boiling milk and water to soften, then butter and molasses stir in for that classic deep, mellow sweetness. Once cooled, it joins proofed yeast and flour to create a thick, sticky batter that you beat with a mixer instead of kneading by hand. Golden raisins fold in at the end for pops of sweetness. The batter rises right in the loaf pans, then bakes into dense, moist loaves with a crispy crust.
Perfect for toast with butter or alongside a bowl of soup.
Pro Tips
- Cool cornmeal mixture to lukewarm before adding yeast or you’ll kill it
- Beat for a full 5 minutes to develop gluten since you’re not kneading
- Don’t worry about smooth tops when filling pans; rustic is the goal here
- Bake directly on the rack for the last 5 minutes to crisp all sides of the crust
Ingredients
Directions
In a good-sized saucepan bring the milk and 1 cup water to a boil.
Turn off the heat and sprinkle in the corn meal, stirring energetically with a wire whisk or fork.
Add the butter and molasses and stir until evenly mixed.
Cool to lukewarm.
In a large mixing bowl dissolve the yeast in the half-cup warm water with the sugar or honey.
When bubbly, add cornmeal mixture, salt, and 2½ cups of the flour. It should be thick but still beatable.
Beat 5 minutes with an electric mixer.
Stir in the raisins.
Gradually add 2/12 to 3 cups more flour, beating with a large spoon until the battter is too stiff to continue beating and holds together in a mass in the center of the bowl.
Cover the bowl with a damp towel and let it sit until the dough has risen to twice its original volume.
Stir down with the spoon.
If you wish, let it rise a second time.
Stir down.
Divide the dough between two buttered large loaf pans.
Be sure you get equal amounts in each pan.
Squish it into the corners with your fingers.
Press to smooth the tops a bit; don’t worry if they look like a lava flow.
Cover the pans with a towel and let rise until batter reaches the tops of the pans.
Preheat oven to 350℉ (180℃).
Bake 40 to 45 minutes, until the loaves are brown but don’t quite have a hollow sound when tapped on the bottoms.
Remove them from the pans and put directly on the oven rack.
Bake another 5 minutes to crisp the crust.
Cool on a rack.
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