Crusty Anadama Bread
|Corn meal||1⁄2 Cup (8 tbs)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|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)|
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.