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Anadama Bread Recipe
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs)|
|All purpose flour||6 Cup (96 tbs)|
Serving size: Complete recipe
Calories 3796 Calories from Fat 357
% Daily Value*
Total Fat 40 g62.3%
Saturated Fat 8.7 g43.6%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 3045.4 mg126.9%
Total Carbohydrates 762 g253.9%
Dietary Fiber 27 g108.1%
Sugars 95.5 g
Protein 85 g171%
Vitamin A 0% Vitamin C 0.04%
Calcium 48.3% Iron 259%
*Based on a 2000 Calorie diet
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.