"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Anadama Batter Bread Recipe

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This recipe for Anadama Batter Bread, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 packages active dry yeast
1/2 c very warm tap water (120 - 130 degrees)
1 1/2 c enriched cornmeal
1/4 c butter or margarine
1/3 c molasses
1 T salt
2 c boiling water
4 c unsifted all-purpose flour

Directions:
Directions:
1. Soften yeast in water.
2. In large bowl, combine cornmeal, butter, molasses and salt. Stir in boiling water; cool to lukewarm.
3. Beat in 1 c of flour, stir in softened yeast. Add 2 c of flour, beating 2 minutes at medium speed of electric mixer and scraping bowl occasionally.
4. Beat in remaining 1 c flour with spoon. Batter will be sticky.
5. Spoon into 8 greased 10 1/2 oz soup cans. Spread batter evenly with spatula.
6. Let rise in warm place until batter is 3/4 inch from tops of cans, about 25 minutes.
7. Just before rising time is up, preheat oven to 375 degrees. Bake about 35 - 40 minutes or until tops are deep golden brown and loaves sound hollow when rapped with a knuckle.
8. Loosen loaves fron cans with a long spatual. Let cool. Cut in rounds to serve.

Number Of Servings:
Number Of Servings:
8 minature loaves
Personal Notes:
Personal Notes:
This recipe was clipped from Family Weekly, March 29, 1981. Now we have miniature loaf pans, which would be my choice, but the round slices would be interesting on a bread plate.

 

 

 

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