This Early American recipe from New England features an interesting combination of cornmeal and molasses.—Taste of Home Test Kitchen, Greendale, Wisconsin
- 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
- 3 to 3-1/2 cups all-purpose flour
- In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°.
- In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
- Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool. Yield: 1 loaf (12 slices).
Originally published as Anadama Bread in Complete Guide to Baking 2004, p300
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