Crusty Anadama Bread
|Active dry yeast||2 Tablespoon (2 Packages)|
|All purpose flour||5 3⁄4 Cup (92 tbs), sifted|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Melted shortening||1 Tablespoon|
In large mixer bowl combine yeast and 3 cups flour.
Very gradually stir cornmeal into boiling water; add molasses, the 1/3 cup shortening, and salt.
Cool to lukewarm.
Combine cornmeal mixture and flour mixture; add eggs.
Beat at low speed on electric mixer for 1/2 minute, scrape sides of bowl often.
Beat 3 minutes at high speed.
By hand stir in enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth (7 to 10 minutes).
Place in lightly greased bowl, turning dough once.
Cover; let rise till double .
Punch dough down; divide in half.
Cover and let rest 10 minutes.
Shape in loaves and place in 2 greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pans.
Cover; let double (45 to 60 minutes).
Brush with melted shortening.
Bake at 375° for 40 minutes.
Cover with foil after 20 minutes if tops are getting too brown.