Crusty Anadama Bread Recipe
Ingredients
| Corn meal | 1/2 Cup (16 tbs) | |
| Shortening | 3 Tablespoon | |
| 1/4 cup dark molasses | ||
| Salt | 2 Teaspoon | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Warm water | 1/4 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| 1 egg, lightly beaten | ||
| Flour | 3 Cup (16 tbs), sifted | |
Directions
Stir corn meal, shortening, molasses, salt, and boiling water in a small bowl until shortening melts; cool to lukewarm.
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.
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.
Chef
