"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Anadama Bread Recipe

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This recipe for Anadama Bread, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Kaubris
Added: Thursday, February 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. water
1/4 c. cornmeal
2 T. butter
1/2 c. molasses
.25 oz. active dry yeast (1 package)
3/4 c. warm water (110 F)
1 t. salt
3 c. all-purpose flour

Directions:
Directions:
Place 1/2 c. water & cornmeal in saucepan. Bring to boil over medium heat, stirring constantly. Cook until mixture thickens (about 5 min.). Remove from heat & stir in butter & molasses & cool to lukewarm.
In a small bowl, dissolve yeast in 3/4 warm water. Let sit until creamy (about 10 min)
In a large bowl, combine the cooled cornmeal mixture with the yeast mixture & stir until well blended. Add 2 c. flour & salt & mix well. Add the remaining flour 1/2 c. at a time, stirring well after each addition. When the dough has pulled together, turn it out on a lightly floured surface and knead until smooth & elastic (about 8 min.)
Lightly oil a large mixing bowl, place the dough in it and turn to coat with oil. Cover with a damp cloth & put in a warm place to rise until doubled in volume (about 1 hr).
Preheat over to 375
Deflate the dough & turn it out on a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9'X5' loaf pan. Cover with a damp cloth & let rise until doubled in volume (about 40 min)
Bake at 375 for 30 min.

Personal Notes:
Personal Notes:
I was given this recipe and taught how to make the bread by Robert Fowle when he was 90 years old. It has never failed in the 4 years that I've been making it.

 

 

 

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