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Anadama Bread

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Ingredients
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Boiling water 2 Cup (32 tbs)
  Shortening 2 Tablespoon
  Molasses 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄2 Cup (8 tbs)
  All purpose flour 6 Cup (96 tbs)
Directions

Stirring constantly, add the cornmeal to the boiling water in a large bowl.
Stir in the shortening, molasses, and salt.
Set aside to cool to lukewarm.
Meanwhile, soften yeast in the warm water.
Blend 1 cup of the flour into lukewarm corn-meal mixture; beat until very smooth.
Mix in yeast.
Add about half of the remaining flour and beat until very smooth.
Then mix in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface.
Cover and let rest 5 to 10 minutes.
Knead dough until satiny and smooth.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 1 hour.
Punch down dough and turn onto a lightly floured surface.
Divide into halves and form into smooth balls.
Shape into loaves.
Place in 2 greased 9x5x3-inch loaf pans.
Cover; let rise again until doubled, about 1 hour.
Bake at 375°F 40 to 45 minutes, or until bread tests done.
Remove from pans, brush tops with melted butter or margarine and cool on wire racks.

Recipe Summary

Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3796 Calories from Fat 357

% Daily Value*

Total Fat 40 g62.3%

Saturated Fat 8.7 g43.6%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 3045.4 mg126.9%

Total Carbohydrates 762 g253.9%

Dietary Fiber 27 g108.1%

Sugars 95.5 g

Protein 85 g171%

Vitamin A 0% Vitamin C 0.04%

Calcium 48.3% Iron 259%

*Based on a 2000 Calorie diet

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Anadama Bread Recipe