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Anadama Bread Recipe

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This recipe for Anadama Bread, by , is from Eric & Ali Towne , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matt and Karen Towne


6 cups white flour, 3 cups wheat
3 packages yeast
pound butter melted
~2-3 cups warm water (not hot!)
1 cup molasses or molasses and honey
cup shortening
2 teaspoons salt

Mix yeast in separate bowl with a cup or so of warm not hot water. Add a sprinkle or two of sugar to start the yeast.

Mix all ingredients in a bowl and form a sticky mass and then once the yeast is active [bubbles] add that in and then add additional flour to make a firm dough.

It will be relatively sticky as you knead into a firm and less sticky . Keep kneading it to a round dough ball that retains its shape when a portion is pulled. It should be elastic.

Put in a bowl that has vegetable oil coating so it will not stick. Let rise in a warm area [over the mantel is a good place watch that it does not begin to cook

It can take to 1 & hours to rise. If you can put two fingers into it and your impressions remain, it is ready to split into two loaves.

Split into two loaves and put into greased bread pans. Let rise again. When the dough is doubled in size, it is ready for the oven at 375 for ~ 40-45 minutes. Stick a sharp knife into the loaf to check if done. It should come out clean.




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