Anadama Bread Recipe
Anadama bread is a special Milanese bread. This anadama bread is prepared with molasses and mixed flour. Baked with a batter of cornmeal and flour with eggs, the anadama bread is yeast leavened and can be used as an accompaniment for meals.
Ingredients
1/2 cup corn meal
3 tablespoons shortening
1/4 cup molasses
2 teaspoons salt
3/4 cup boiling water
1 package active dry yeast or 1 cake compressed
1/4 cup warm water
1 egg, beaten
3 cups sifted all purpose flour
Directions
Combine corn meal, shortening, molasses, salt, and boiling water in a large bowl.
Let stand until lukewarm.
Sprinkle yeast over warm water to dissolve, then stir yeast, egg, and half of the flour into corn meal mixture.
Beat vigorously.
Stir in remaining flour and mix thoroughly until dough forms a soft ball.
Use your hand if it seems easier.
Transfer to a greased loaf pan, cover with a cloth, and set in a warm place until dough reaches 1 inch above the pan.
Sprinkle top with a little corn meal and salt.
Bake in a preheated 350° oven for 50 to 55 minutes.
Cool before slicing.
Let stand until lukewarm.
Sprinkle yeast over warm water to dissolve, then stir yeast, egg, and half of the flour into corn meal mixture.
Beat vigorously.
Stir in remaining flour and mix thoroughly until dough forms a soft ball.
Use your hand if it seems easier.
Transfer to a greased loaf pan, cover with a cloth, and set in a warm place until dough reaches 1 inch above the pan.
Sprinkle top with a little corn meal and salt.
Bake in a preheated 350° oven for 50 to 55 minutes.
Cool before slicing.
