Maine Anadama Bread
|Hot water||2 Cup (32 tbs)|
|Active dry yeast||1 Tablespoon (One Package, 1 Tablespoon)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|All purpose flour||5 Cup (80 tbs)|
Mix water, cornmeal, and salt in 2 quart casserole or bowl.
Cook in Radarange oven 3 minutes, stir well; cook in oven 3 to 4 minutes more.
Stir, cover, let stand 5 minutes.
Stir in molasses and shortening; let cool to lukewarm.
Soften yeast in warm water in a large bowl.
Stir in cooled cornmeal mixture; mix well.
Add flour gradually to make a stiff dough.
Turn out on floured board; knead about 7 to 8 minutes until smooth.
Return the dough to greased bowl, turn to grease all surfaces.
Cover; let rise in warm place (85°) until doubled in bulk, about 1 hour.
Divide dough in half, shape into 2 round loaves; place in 2 well greased or sprayed 8 inch round glass cake pans or casseroles.
Cover; let rise about 1 hour.
Cook 1 loaf at a time in oven for 10 to 12 minutes, turning dish a quarter turn every 2 minutes.
Let stand in pan 5 minutes.
Turn out and cool on rack.
Serving size: Complete recipe
Calories 3609 Calories from Fat 351
% Daily Value*
Total Fat 40 g61.1%
Saturated Fat 8.6 g43%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 2109.1 mg87.9%
Total Carbohydrates 732 g244.1%
Dietary Fiber 25.3 g101.3%
Sugars 141.9 g
Protein 76 g151.2%
Vitamin A 0% Vitamin C 0.07%
Calcium 64.1% Iron 256.1%
*Based on a 2000 Calorie diet