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Crusty Anadama Bread Recipe
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Active dry yeast||1 Tablespoon (1 Package)|
|Salad oil||2 1⁄2 Tablespoon|
|Light molasses||1⁄3 Cup (5.33 tbs)|
|Warm water||18 Tablespoon (120° To 130°, 1 Cup Plus 2 Tablespoons)|
|All purpose flour||3 Cup (48 tbs)|
|Mashed ripe banana||1⁄2 Cup (8 tbs)|
|Diced pitted dates||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3397 Calories from Fat 401
% Daily Value*
Total Fat 46 g70.5%
Saturated Fat 3.1 g15.4%
Trans Fat 0.7 g
Cholesterol 0 mg
Sodium 2219 mg92.5%
Total Carbohydrates 681 g226.9%
Dietary Fiber 58.5 g234.1%
Sugars 175.6 g
Protein 72 g143.2%
Vitamin A 0.4% Vitamin C 0.07%
Calcium 45.4% Iron 205.9%
*Based on a 2000 Calorie diet
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.