Anadama Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup cornmeal
2 cups water
1/2 cup molasses
3 Tbsp. butter (at room temperature)
1 Tbsp. salt
1/2 cup warm water
1 package dry yeast
4 1/2 cups bread flour
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Directions: |
Directions:1. Place the cornmeal in a large bowl. Boil the two cups of water and pour the hot water into the cornmeal, stirring constantly to prevent lumps. Let sit for 30 minutes.
2. Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.
3. Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.
4. Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.
5. Butter two 5x9 loaf pans. Spoon the dough mixture into the pans as best you can; it’ll be sticky. Cover with a tea towel and let rise for several hours, until it doubles in size.
6. Heat the oven to 350°F and bake the breads for 45-50 minutes, or until a skewer or knife blade comes out clean. Let the loaves cool for a few minutes, then turn them out onto racks to cool. Makes two loaves.
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Personal
Notes: |
Personal
Notes: This bread, based on cornmeal and molasses, dates back to Cape Ann, Massachusetts, in the early part of the 20th century. It is a dense, dark bread, a little sweet from the molasses, and it is very, very good with butter and cinnamon. Serve it hot, and then later as toast.
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