ANADAMA BREAD RECIPE | ALLRECIPES
This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.
Provided by Behr
Categories Yeast Bread
Total Time 2 hours 40 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
- In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
- In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 271.9 calories, CarbohydrateContent 54.4 g, CholesterolContent 7.6 mg, FatContent 3.5 g, FiberContent 1.7 g, ProteinContent 5.5 g, SaturatedFatContent 1.9 g, SodiumContent 322.3 mg, SugarContent 11.5 g
ANADAMA BREAD RECIPE | ALLRECIPES
This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.
Provided by Behr
Categories Yeast Bread
Total Time 2 hours 40 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
- In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
- In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 271.9 calories, CarbohydrateContent 54.4 g, CholesterolContent 7.6 mg, FatContent 3.5 g, FiberContent 1.7 g, ProteinContent 5.5 g, SaturatedFatContent 1.9 g, SodiumContent 322.3 mg, SugarContent 11.5 g
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