Grandma's Anadama Bread Recipe
Ingredients
2 cups boiling water
1/2 cup cornmeal
2 tablespoons shortening
1/2 cup light molasses
1 teaspoon salt
1 envelope dry yeast
5 cups (or more) flour
Directions
Pour the boiling water into a large bowl and stir in the cornmeal slowly.
Add the shortening and stir until melted.
Stir in the molasses and salt.
Cool.
Dissolve the yeast in 1/2 cup warm water; stir into the cornmeal mixture.
Add enough flour to make a soft dough.
Knead until soft and elastic.
Let rise, covered, in a warm place for 1 to 1 1/2 hours or until doubled in bulk.
Punch the dough down.
Knead for 5 minutes longer and shape into loaves in greased loaf pans.
Let rise again until doubled in bulk.
Bake at 350 degrees for 30 to 35 minutes or until bread tests done
Add the shortening and stir until melted.
Stir in the molasses and salt.
Cool.
Dissolve the yeast in 1/2 cup warm water; stir into the cornmeal mixture.
Add enough flour to make a soft dough.
Knead until soft and elastic.
Let rise, covered, in a warm place for 1 to 1 1/2 hours or until doubled in bulk.
Punch the dough down.
Knead for 5 minutes longer and shape into loaves in greased loaf pans.
Let rise again until doubled in bulk.
Bake at 350 degrees for 30 to 35 minutes or until bread tests done
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