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Crusty Anadama Bread

Western.Chefs's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Anadama_bread_(1).jpg">Image Credit</a></p>
Ingredients
  Corn meal 1⁄2 Cup (8 tbs)
  Shortening 3 Tablespoon
  Dark molasses 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Boiling water 3⁄4 Cup (12 tbs)
  Warm water 1⁄4 Cup (4 tbs) (At 105 To 115 F)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Egg 1 , lightly beaten
  Sifted flour 3 Cup (48 tbs)
Directions

Stir corn meal, shortening, molasses, salt, and boiling water in a small bowl until shortening melts; cool to lukewarm.
Pour warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Add egg, corn meal mixture, and about half the flour.
Beat 300 strokes by hand or 2 minutes at medium electric mixer speed.
Stir in remaining flour, using hands at the end to mix well.
Spoon into a well-greased 9"x5"x3" loaf pan; flour hands and smooth surface.
Cover and let rise in a warm, draft-free place until dough is within 1" of top of pan.
Toward end of rising, preheat oven to 375° F.
If you like, sprinkle top of loaf with a little corn meal; bake 30-35 minutes until well browned and hollow sounding when tapped.
Turn loaf out on a wire rack and cool before cutting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Preparation Time: 
20 Minutes
Servings: 
4

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