Crusty Anadama Bread Recipe
Ingredients
| Whole wheat flour | 1 1/2 Cup (16 tbs) | |
| Cornmeal | 3/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Active dry yeast | 1 | |
| Salad oil | 2 1/2 Tablespoon | |
| 1/3 cup light molasses | ||
| Warm water | 1 Cup (16 tbs) | |
| All purpose flour | 3 Cup (16 tbs) | |
| Ripe banana | 1/2 Cup (16 tbs), mashed | |
| Pitted dates | 1 Cup (16 tbs), diced | |
| Cornmeal | 1 Teaspoon | |
Directions
In a large bowl, mix together whole wheat flour, the 3/4 cup cornmeal, salt, baking soda, and yeast.
Stir in oil, molasses, and the warm water; beat (at medium speed for 2 minutes if using electric mixer).
Add 1/4 cup of the all-purpose flour and beat (at high speed for 2 minutes with electric mixer).
With a heavy duty mixer or wooden spoon, stir in the banana and about 2 1/2 cups of the all-purpose flour—enough to make a stiff dough.
Turn dough out onto a floured board and knead until smooth, adding all-purpose flour as necessary to prevent sticking.
Knead dates into dough, a portion at a time.
Turn dough over in a greased bowl.
Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Grease a 9-inch pie pan and sprinkle with the 1 teaspoon cornmeal.
Punch down dough, knead a few times, then shape into a smooth ball.
Place in pie pan; cover and let rise in a warm place until almost doubled (about 45 minutes).
Bake in a 375° oven until browned (35 to 40 minutes).
Turn out onto a rack to cool.
Stir in oil, molasses, and the warm water; beat (at medium speed for 2 minutes if using electric mixer).
Add 1/4 cup of the all-purpose flour and beat (at high speed for 2 minutes with electric mixer).
With a heavy duty mixer or wooden spoon, stir in the banana and about 2 1/2 cups of the all-purpose flour—enough to make a stiff dough.
Turn dough out onto a floured board and knead until smooth, adding all-purpose flour as necessary to prevent sticking.
Knead dates into dough, a portion at a time.
Turn dough over in a greased bowl.
Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Grease a 9-inch pie pan and sprinkle with the 1 teaspoon cornmeal.
Punch down dough, knead a few times, then shape into a smooth ball.
Place in pie pan; cover and let rise in a warm place until almost doubled (about 45 minutes).
Bake in a 375° oven until browned (35 to 40 minutes).
Turn out onto a rack to cool.
Chef
