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Crusty Anadama Bread

Global.Potpourri's picture
Ingredients
  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)
  Salt 1 Tablespoon
  Eggs 2
  Melted shortening 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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