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Crusty Anadama Bread Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Light molasses||1⁄2 Cup (8 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Envelopes)|
|Warm water||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||6 Cup (96 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Topping)|
Calories 1121 Calories from Fat 190
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 12.1 g60.4%
Trans Fat 0 g
Cholesterol 48.4 mg
Sodium 1008 mg42%
Total Carbohydrates 207 g68.9%
Dietary Fiber 8.7 g34.9%
Sugars 24.1 g
Protein 24 g48.3%
Vitamin A 11.3% Vitamin C 0.02%
Calcium 12.6% Iron 70.4%
*Based on a 2000 Calorie diet
2. Sprinkle yeast into 1/2 cup very warm water in a cup. ("Very warm water" should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then blend into cooled cornmeal mixture.
3. Beat in 2 cups of the flour until smooth. Stir in 3 more cups of flour, 1 cup at a time, until dough is very stiff.
4. Turn out onto a lightly floured surface. Knead until elastic, about 10 minutes, using remaining cup of flour, as needed, to keep dough from sticking.
5. Place dough in a greased large bowl; turn to coat all over with shortening; cover with a towel. Let rise in a warm place, away from drafts, about 1 1/2 hours, or until double in bulk.
6. Punch dough down; knead in bowl a few times. Shape into a ball. Press into a greased 10-cup baking dish. Brush top with soft shortening; sprinkle with cornmeal.
7. Let rise again, in a warm place, away from drafts, 1 hour, or until double in bulk.
8. Bake in a moderate oven (375°) 50 minutes, or until loaf is golden brown, and sounds hollow when tapped. Remove from pan to a wire rack; cool.