Anadama Bread
Source: AllRecipes.com
Click here to read about my experience making this recipe for my state meal challenge!
Yield: 1 loaf
Total time: 2 hours 45 minutes
INGREDIENTS
- ½ cup water
- ⅓ cup cornmeal
- 2 Tbs butter
- ½ cup molasses
- 1 package active dry yeast (2 ¼ tsp)
- ½ cup warm water (110 degrees F)
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 tsp salt
DIRECTIONS
- In a small saucepan, bring the ½ cup water and cornmeal to a boil over medium heat, stirring occasionally. Cook until thickened.
- Remove from heat and stir in the butter and molasses. Set aside to cool.
- In a small bowl, combine the yeast and warm water, and let stand for 10 minutes, until foamy.
- In the bowl of a stand mixer, combine the cornmeal mixture and the yeast mixture until well blended. Add salt, wheat flour, and 1 cup bread flour. Mix well.
- Add the remaining flour, ½ cup at a time, letting the flour incorporate completely before adding more. The dough should pull together, but add a little more flour if too wet.
- On a lightly floured surface, knead the dough until smooth and elastic, about 8 minutes. Then put it in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough and form it into a loaf. Place into a lightly greased 9×5 loaf pan, cover, and let rise until doubled again, about 1 hour more.
- Preheat oven to 350 degrees F.
- Bake 35 minutes, or until the top is golden brown and the internal temperature reaches 190 degrees F.
- Let cool before slicing and serving. (It’s best toasted with butter and honey!)
