Anadama Batter Bread Recipe
A good Anadama Batter Bread recipe is rare to find, you are lucky to have hit the right page. If it is an impressive Side Dish that you require, then this dish is the answer. The European Anadama Batter Bread has a way of addicting you to it on the first bite. This delicious awaits you, try it right away!.
Ingredients
3/4 cup boiling water
1/2 cup yellow cornmeal
3 tablespoons shortening
1/4 cup light molasses
2 teaspoons salt
1/4 cup warm water (105 to 115F)
1 pkg active dry yeast
legg
2-3/4 cups sifted* all-purpose flour
1/4 teaspoon salt
1 teaspoon yellow cornmeal
1 teaspoon soft butter or regular margarine
Sift before measuring.
Directions
Lightly grease a 9-by-5-by-3-inch loaf pan.
In large bowl, pour boiling water over cornmeal.
Stir in shortening, molasses, and salt; let cool to lukewarm.
If possible, check temperature of warm water with thermometer.
Sprinkle yeast over warm water in large bowl of electric mixer, stirring until dis- solved.
Stir into cornmeal mixture.
Add egg and half the flour; beat 2 minutes at medium speed, frequently scraping down side of bowl and beaters with rubber scraper.
Add rest of flour; beat 1 minute longer.
Spread batter evenly in prepared pan, using a buttered spatula to smooth top.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk—about 1-1/2 hours.
Then sprinkle top with salt and cornmeal.
Meanwhile, preheat oven to 375F.
Bake loaf 50 to 55 minutes, or until it sounds hol- low when rapped with knuckle.
Remove from pan to wire rack.
Brush top with butter; cool com- pletely.
Makes 1 loaf.
In large bowl, pour boiling water over cornmeal.
Stir in shortening, molasses, and salt; let cool to lukewarm.
If possible, check temperature of warm water with thermometer.
Sprinkle yeast over warm water in large bowl of electric mixer, stirring until dis- solved.
Stir into cornmeal mixture.
Add egg and half the flour; beat 2 minutes at medium speed, frequently scraping down side of bowl and beaters with rubber scraper.
Add rest of flour; beat 1 minute longer.
Spread batter evenly in prepared pan, using a buttered spatula to smooth top.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk—about 1-1/2 hours.
Then sprinkle top with salt and cornmeal.
Meanwhile, preheat oven to 375F.
Bake loaf 50 to 55 minutes, or until it sounds hol- low when rapped with knuckle.
Remove from pan to wire rack.
Brush top with butter; cool com- pletely.
Makes 1 loaf.
