Anadama Bread
Anadama Bread recipe
Yield
6 servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cornmeal
|
|
| 3 | tablespoons |
vegetable shortening
|
|
| ¼ | cup |
molasses
|
|
| 2 | teaspoons |
salt
|
|
| ¾ | cup |
water
boiling |
|
| 1 | Pkg, |
yeast, active dry
|
*
|
| ¼ | cup |
water
warm |
|
| 1 | each |
eggs
beaten |
|
| 3 | cups |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cornmeal
|
|
| 45 | ml |
vegetable shortening
|
|
| 59 | ml |
molasses
|
|
| 1E+1 | ml |
salt
|
|
| 177 | ml |
water
boiling |
|
| 1 | Pkg, |
yeast, active dry
|
*
|
| 59 | ml |
water
warm |
|
| 1 | each |
eggs
beaten |
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
Directions
Combine cornmeal, shortening, molasses, salt, and boiling water in a large bowl. Let stand until lukewarm.
Sprinkle yeast over warm water to dissolve, stir yeast, egg, and HALF of the flour into the cornmeal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly until dough forms a softball. Use your hand if it seems easier.
Transfer to a greased loaf pan, cover with a cloth and set in a warm place until dough reaches 1 inch above the pan.
Sprinkle top with a little cornmeal and salt. Bake in a preheated 350℉ (180℃) oven for 50 to 55 minutes.
Cool before slicing.
