Anadama Batter Bread Recipe
Ingredients
| 1 package active dry yeast or 1 cake compressed yeast | ||
| Water | 1/4 Cup (16 tbs) | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Shortening | 3 Tablespoon | |
| 1/4 cup light molasses | ||
| Salt | 2 Teaspoon | |
| Egg | 1 | |
| All purpose flour | 2 3/4 Cup (16 tbs) | |
Directions
To soften yeast sprinkle dry yeast in very warm water (105°F.to 115° F.) or crumble compressed yeast in lukewarm (80°F.to 90°F.) water.
Let stand for a few minutes; then stir until -dissolved.
In large bowl of electric mixer stir together boiling water, cornmeal, shortening, molasses, and salt.
Cool to lukewarm.
Add yeast, egg, and about half of flour.
Blend at low speed, then beat for 2 minutes at medium speed.
Stir in remaining flour.
Spread in greased loaf pan (9x5x3 inches).
Let rise until batter reaches 1 inch from top of pan.
Bake in preheated moderate oven (375° F.) for 35 minutes.
Let stand for a few minutes; then stir until -dissolved.
In large bowl of electric mixer stir together boiling water, cornmeal, shortening, molasses, and salt.
Cool to lukewarm.
Add yeast, egg, and about half of flour.
Blend at low speed, then beat for 2 minutes at medium speed.
Stir in remaining flour.
Spread in greased loaf pan (9x5x3 inches).
Let rise until batter reaches 1 inch from top of pan.
Bake in preheated moderate oven (375° F.) for 35 minutes.
Chef
