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Anadama Batter Bread

chef.tim.lee's picture
Ingredients
  Active dry yeast/1 cake compressed yeast 1 Tablespoon (1 Package)
  Water 1⁄4 Cup (4 tbs)
  Boiling water 3⁄4 Cup (12 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Shortening 3 Tablespoon
  Light molasses 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Egg 1
  Sifted all purpose flour 2 3⁄4 Cup (44 tbs)
Directions

To soften yeast sprinkle dry yeast in very warm water (105°F.to 115° F.) or crumble compressed yeast in lukewarm (80°F.to 90°F.) water.
Let stand for a few minutes; then stir until -dissolved.
In large bowl of electric mixer stir together boiling water, cornmeal, shortening, molasses, and salt.
Cool to lukewarm.
Add yeast, egg, and about half of flour.
Blend at low speed, then beat for 2 minutes at medium speed.
Stir in remaining flour.
Spread in greased loaf pan (9x5x3 inches).
Let rise until batter reaches 1 inch from top of pan.
Bake in preheated moderate oven (375° F.) for 35 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
4

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 575 Calories from Fat 126

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 3.4 g16.8%

Trans Fat 1.5 g

Cholesterol 52.9 mg17.6%

Sodium 1007.2 mg42%

Total Carbohydrates 98 g32.7%

Dietary Fiber 4.4 g17.7%

Sugars 12 g

Protein 13 g26.4%

Vitamin A 1.2% Vitamin C 0.02%

Calcium 6.7% Iron 36.2%

*Based on a 2000 Calorie diet

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Anadama Batter Bread Recipe