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Anadama Bread
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Prep Time:
30 minutes
30 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
160 minutes
160 minutes
Deliciously sweet New England-style classic with molasses and cornmeal.
Ingredients:
- 0.5 cup water
- 0.25 cup cornmeal
- 2 tablespoons butter
- 0.5 cup molasses
- 1 (.25 ounce) package active dry yeast
- 0.5 cup warm water (110 degrees F)
- 3 cups all-purpose flour, divided
Instructions:
- In a small saucepan, combine 1/2 cup water and cornmeal. Bring to a gentle boil over medium heat, stirring occasionally, until thickened (about 5 minutes). Remove from heat and mix in butter or margarine and molasses. Allow it to cool to lukewarm temperature.
- In a small mixing bowl, combine yeast with 1/2 cup of warm water. Allow it to rest until creamy, approximately 10 minutes.
- Combine the cooled cornmeal mixture with the yeast mixture in a large mixing bowl and stir until well blended. Mix in 2 cups of flour and the salt until well combined. Gradually add the remaining flour, 1/2 cup at a time, stirring well after each addition. Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
- Oil a large mixing bowl, place the dough inside, and ensure it is evenly coated with oil. Cover the bowl with a damp cloth and let it rise in a warm place until doubled in volume, approximately 1 hour.
- Preheat your oven to 375 degrees F (190 degrees C) for the perfect baking temperature.
- After deflating the dough, shape it into a loaf on a lightly floured surface. Transfer the loaf into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and allow it to double in size, approximately 40 minutes.
- Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 minutes in a preheated oven.