Anadama Batter Bread
|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)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||2 3⁄4 Cup (44 tbs)|
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.