Anadama Bread Popular Recipes

Saturday, December 1, 2012

Anadama Bread

"This is an antique New England favored with cornmeal and molasses. It's first-class while warm out of the oven or toasted."

Ingredients :

half of cup water
1/4 cup cornmeal
2 tablespoons butter
half cup molasses
1 (.25 ounce) package energetic dry yeast
1/2 cup warm water (110 degrees F)
three cups all-purpose flour, divided
1 teaspoon salt

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H40M

Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium warmth, stirring once in a while. Cook until aggregate thickens; approximately five minutes. Remove from warmness and stir inside the butter or margarine and molasses. Let cool to lukewarm.
In a small blending bowl, dissolve yeast in half of cup heat water. Let take a seat until creamy; approximately 10 mins.
In a large mixing bowl, integrate the cooled cornmeal combination with the yeast mixture; stir till nicely mixed. Add 2 cups of the flour and the salt; blend well. Add the final flour, 1/2 cup at a time, stirring nicely after every addition. When the dough has pulled collectively, turn it out onto a lightly floured surface and knead till easy and elastic, about 8 mins.
Lightly oil a large mixing bowl, vicinity the dough inside the bowl and turn to coat with oil. Cover with a moist fabric and installed a heat region to rise till doubled in extent, approximately 1 hour.
Preheat oven to 375 degrees F (a hundred ninety tiers C).
Deflate the dough and turn it out onto a gently floured floor and shape into a loaf. Place the loaf in a gently greased 9x5 inch loaf pan. Cover with a moist cloth and let rise till doubled in quantity, approximately forty mins.
Bake in preheated oven for about 30 minutes, or until the pinnacle is golden brown and the lowest of the loaf sounds hollow when tapped.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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