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Crusty Anadama Bread Recipe
|Corn meal||1⁄2 Cup (8 tbs)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Warm water||1⁄4 Cup (4 tbs) (At 105 To 115 F)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Egg||1 , lightly beaten|
|Sifted flour||3 Cup (48 tbs)|
Calories 600 Calories from Fat 126
% Daily Value*
Total Fat 14 g21.8%
Saturated Fat 3.4 g16.8%
Trans Fat 1.5 g
Cholesterol 52.9 mg
Sodium 999.3 mg41.6%
Total Carbohydrates 102 g34.1%
Dietary Fiber 4.2 g16.9%
Sugars 10.9 g
Protein 13 g26.5%
Vitamin A 1.2% Vitamin C 0.01%
Calcium 13% Iron 42.6%
*Based on a 2000 Calorie diet
Pour warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Add egg, corn meal mixture, and about half the flour.
Beat 300 strokes by hand or 2 minutes at medium electric mixer speed.
Stir in remaining flour, using hands at the end to mix well.
Spoon into a well-greased 9"x5"x3" loaf pan; flour hands and smooth surface.
Cover and let rise in a warm, draft-free place until dough is within 1" of top of pan.
Toward end of rising, preheat oven to 375° F.
If you like, sprinkle top of loaf with a little corn meal; bake 30-35 minutes until well browned and hollow sounding when tapped.
Turn loaf out on a wire rack and cool before cutting.