This Early American anadama bread recipe features an interesting combination of cornmeal and molasses. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Anadama Bread
Anadama Bread
Prep Time
25 min
Cook Time
35 min
Yield
1 loaf (12 pieces)
Ingredients
- 1/2 cup water
- 1/4 cup cornmeal
- 1/2 cup molasses
- 2 tablespoons butter
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 teaspoon salt
- 2-1/4 to 2-3/4 cups all-purpose flour
Directions
- In a small saucepan, bring water and cornmeal to a boil. Cook and stir until cornmeal absorbs the water and pulls away from the pan, about 30 seconds. Remove from the heat; stir in molasses and butter. Cool to 110°-115°.
- In a large bowl, dissolve yeast in warm water. Add cornmeal mixture, 2 cups flour and salt; beat until smooth. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours.
- Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 1 hour. Preheat oven to 350°.
- Bake until browned, 35-40 minutes (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.
Nutrition Facts
1 piece: 155 calories, 2g fat (1g saturated fat), 5mg cholesterol, 218mg sodium, 31g carbohydrate (10g sugars, 1g fiber), 3g protein.
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