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Anadama Batter Bread

andreaa's picture
  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
  Warm water 1⁄4 Cup (4 tbs)
  Active dry yeast 2 1⁄4 Teaspoon
  Egg 1
  All purpose flour 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Yellow cornmeal 1 Teaspoon
  Soft butter/Regular margarine 1 Teaspoon

Lightly grease a 9-by-5-by-3-inch loaf pan.
In large bowl, pour boiling water over cornmeal.
Stir in shortening, molasses, and salt; let cool to lukewarm.
If possible, check temperature of warm water with thermometer.
Sprinkle yeast over warm water in large bowl of electric mixer, stirring until dis- solved.
Stir into cornmeal mixture.
Add egg and half the flour; beat 2 minutes at medium speed, frequently scraping down side of bowl and beaters with rubber scraper.
Add rest of flour; beat 1 minute longer.
Spread batter evenly in prepared pan, using a buttered spatula to smooth top.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk—about 1-1/2 hours.
Then sprinkle top with salt and cornmeal.
Meanwhile, preheat oven to 375F.
Bake loaf 50 to 55 minutes, or until it sounds hol- low when rapped with knuckle.
Remove from pan to wire rack.
Brush top with butter; cool com- pletely.
Makes 1 loaf.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1433 Calories from Fat 519

% Daily Value*

Total Fat 58 g89.8%

Saturated Fat 15.6 g77.9%

Trans Fat 5.9 g

Cholesterol 222.2 mg74.1%

Sodium 4511.4 mg188%

Total Carbohydrates 204 g67.9%

Dietary Fiber 10.5 g42.1%

Sugars 47.4 g

Protein 26 g51.9%

Vitamin A 7.4% Vitamin C 0.06%

Calcium 23.2% Iron 77.7%

*Based on a 2000 Calorie diet

Anadama Batter Bread Recipe