Anadama Bread Recipe
Ingredients
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Boiling water | 2 Cup (16 tbs) | |
| Shortening | 2 Tablespoon | |
| Molasses | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Active dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| All purpose flour | 6 Cup (16 tbs) |
Directions
Stirring constantly, add the cornmeal to the boiling water in a large bowl.
Stir in the shortening, molasses, and salt.
Set aside to cool to lukewarm.
Meanwhile, soften yeast in the warm water.
Blend 1 cup of the flour into lukewarm corn-meal mixture; beat until very smooth.
Mix in yeast.
Add about half of the remaining flour and beat until very smooth.
Then mix in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface.
Cover and let rest 5 to 10 minutes.
Knead dough until satiny and smooth.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 1 hour.
Punch down dough and turn onto a lightly floured surface.
Divide into halves and form into smooth balls.
Shape into loaves.
Place in 2 greased 9x5x3-inch loaf pans.
Cover; let rise again until doubled, about 1 hour.
Bake at 375°F 40 to 45 minutes, or until bread tests done.
Remove from pans, brush tops with melted butter or margarine and cool on wire racks.
Stir in the shortening, molasses, and salt.
Set aside to cool to lukewarm.
Meanwhile, soften yeast in the warm water.
Blend 1 cup of the flour into lukewarm corn-meal mixture; beat until very smooth.
Mix in yeast.
Add about half of the remaining flour and beat until very smooth.
Then mix in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface.
Cover and let rest 5 to 10 minutes.
Knead dough until satiny and smooth.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 1 hour.
Punch down dough and turn onto a lightly floured surface.
Divide into halves and form into smooth balls.
Shape into loaves.
Place in 2 greased 9x5x3-inch loaf pans.
Cover; let rise again until doubled, about 1 hour.
Bake at 375°F 40 to 45 minutes, or until bread tests done.
Remove from pans, brush tops with melted butter or margarine and cool on wire racks.
Chef
