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Anadama Raisin Batter Bread

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Submitted by khandth

YIELD

2 loaves

PREP

30 min

COOK

50 min

READY

2 hrs

Ingredients

1 237
CUP ML MILK
1 237
CUP ML WATER
1 237
CUP ML CORNMEAL
preferably yellow and stone ground
3 45
TABLESPOONS ML BUTTER, UNSALTED
½ 118
CUP ML MOLASSES
½ 118
CUP ML WATER
warm
2 3E+1
TABLESPOONS ML YEAST, ACTIVE DRY
½ 2.5
TEASPOON ML SUGAR
or honey
2 1E+1
TEASPOONS ML SALT
5 ½ 1.3
1 237

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 451g (15.9 oz)
Amount per Serving
Calories 1092 11% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 1305mg 54%
Total Carbohydrate 74g 74%
Dietary Fiber 10g 38%
Sugars g
Protein 52g
Vitamin A 9% Vitamin C 2%
Calcium 21% Iron 71%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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