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New England Cornmeal Bread Amadama Bread

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Ingredients
  Cold milk 2 Cup (32 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Light molasses 1⁄2 Cup (8 tbs)
  Shortening 3 Tablespoon
  Sugar 1 Teaspoon
  Lukewarm water 1⁄4 Cup (4 tbs)
  Dried yeast granules 1⁄4 Ounce (1 Package)
  Sifted all purpose flour 4 1⁄2 Cup (72 tbs)
Directions

Combine milk, cornmeal and salt in a saucepan; heat to boiling stirring constantly.
Reduce to low heat and continue to stir for 5 more minutes.
Remove from heat.
Add molasses and shortening and blend.
Cool to lukewarm.
Meanwhile stir sugar into water.
Add yeast and let stand for 10 minutes.
Stir yeast mixture to blend and add cooled cornmeal mixture.
Stir well.
Add flour gradually and mix thoroughly.
Turn out onto lightly floured board and knead lightly but thoroughly for 10 minutes.
Place dough in a clean, greased bowl.
Turn once to bring greased side up.
Cover and set in warm place (86° F.) away from drafts until doubled in bulk, about 1 hour.
Turn dough out again onto lightly floured board and divide in half.
Round up each portion, cover and let rest for 10 minutes.
Shape into loaves, and place in greased pans (8 1/4" x 4 1/2" x 2 3/4").
Lightly grease tops of loaves, cover and set in a warm place until doubled in bulk (about 1 1/4 hours).
Bake in a moderately hot oven (400° F.) for 45 to 50 minutes.
Remove from pans, cool on a rack, uncovered and away from drafts.
Makes' 2 loaves.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked

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