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Crusty Anadama Bread

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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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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4357 Calories from Fat 894

% Daily Value*

Total Fat 102 g156.3%

Saturated Fat 24.1 g120.6%

Trans Fat 9 g

Cholesterol 423 mg141%

Sodium 6038.1 mg251.6%

Total Carbohydrates 741 g246.9%

Dietary Fiber 31.5 g126.2%

Sugars 87.9 g

Protein 105 g209.8%

Vitamin A 20.5% Vitamin C 0.17%

Calcium 105.3% Iron 333%

*Based on a 2000 Calorie diet

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Crusty Anadama Bread Recipe