Anadama Bread Recipe
Anadama Bread is a tasty and unique bread from New England. You can serve this tasty bread at home for brunch or breakfast. I made this for my in laws last time they came over. Needless to say, they loved it! Try the Anadama Bread and you will understand why!
Ingredients
3/4 cup boiling water
1/2 cup yellow corn meal
3 tbsp. shortening
1/4 cup molasses
2 tsp. salt
1 pkg. active dry yeast
1/4 cup warm water (not hot€”110 to 115°)
2 3/4 cups Gold Medal Flour
1 egg
Directions
In large mixing bowl, stir boiling water, corn meal, shortening, molasses, and salt.
Cool to lukewarm.
Dissolve yeast in warm water.
Measure flour by dipping method or by sifting.
Add yeast, egg, and half the flour to lukewarm mixture.
Beat 2 min. medium speed on mixer or 300 vigorous strokes by hand.
Scrape sides and bottom of bowl frequently.
Add rest of flour and mix with spoon until thoroughly blended into dough.
Spread batter evenly in greased loaf pan, 8 1/2X 4 1/2x2 3/4" or 9x5x3".
Batter will be sticky.
Smooth out top of loaf by flouring hand and patting into shape.
Let rise in warm place (85°) until batter reaches top of 8 1/2" pan or 1" from top of 9" pan (about 1 1/2 hr.).
Sprinkle top with a little corn meal and salt.
Heat oven to 375° (quick mod.).
Bake 50 to 55 min.
To test loaf, tap the top crust; it should sound hollow.
Crust will be dark brown.
Immediately remove bread from pan.
Place on cooling rack or across edges of bread pan.
Brush top with melted butter or shortening.
Do not place in direct draft.
Cool before cutting.
Cool to lukewarm.
Dissolve yeast in warm water.
Measure flour by dipping method or by sifting.
Add yeast, egg, and half the flour to lukewarm mixture.
Beat 2 min. medium speed on mixer or 300 vigorous strokes by hand.
Scrape sides and bottom of bowl frequently.
Add rest of flour and mix with spoon until thoroughly blended into dough.
Spread batter evenly in greased loaf pan, 8 1/2X 4 1/2x2 3/4" or 9x5x3".
Batter will be sticky.
Smooth out top of loaf by flouring hand and patting into shape.
Let rise in warm place (85°) until batter reaches top of 8 1/2" pan or 1" from top of 9" pan (about 1 1/2 hr.).
Sprinkle top with a little corn meal and salt.
Heat oven to 375° (quick mod.).
Bake 50 to 55 min.
To test loaf, tap the top crust; it should sound hollow.
Crust will be dark brown.
Immediately remove bread from pan.
Place on cooling rack or across edges of bread pan.
Brush top with melted butter or shortening.
Do not place in direct draft.
Cool before cutting.
