Crusty Anadama Bread Recipe
Anadama Bread made using this recipe is an experience by itself. The European Anadama Bread is a delight to serve and enjoy. Treat your near and dear ones with this amazing Anadama Bread as a Side Dish . Once you try preparing this Anadama Bread, I am sure you will be making it again!.
Ingredients
1 1/2 cups whole wheat flour
3/4 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon baking soda
1 package active dry yeast
2 1/2 tablespoons salad oil
1/3 cup light molasses
1 cup plus 2 tablespoons very warm water (120° to 130°)
About 3 cups all-purpose flour
1/2 cup mashed ripe banana
1 cup diced pitted dates
About 1 teaspoon cornmeal
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.
