Monday, December 1, 2008

Anadama Bread

This is a traditional bread from New England, sometimes called Colonial Bread. It is  made with molasses and cornmeal which makes it a little sweet. This is a great bread to serve with soup. This recipe makes two loaves.


5 cups flour

½ cup cornmeal

¼ oz yeast (1 pack)

2 ½  cups water

1 tsp salt

2 Tbs butter

½ cup molasses

Stir 1 cup of cold water into the cornmeal. Bring another cup of water to a boil in a saucepan and add the cornmeal mixture. Cook to thick, about 10 minutes. Add salt, butter, molasses and then cool to tepid.

Add ¼ cup warm water to the yeast and then mix that into the cornmeal mixture.

Add 4.5 cups flour and knead to stiff, about 10 minutes. If sticky, add more flour. Shape the dough into a ball and put in a buttered bowl, cover and let rise 1 ½ hour until doubled.

Punch down and divide in two pieces. Shape in loaves and put in buttered loaf pans. Cover and let rise to double.

Bake for 1 hour at 350 degrees.

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