Anadama Batter Bread
|Boiling water||3⁄4 Cup (12 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Warm water||1⁄4 Cup (4 tbs)|
|Active dry yeast||2 1⁄4 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|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.