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    Anadama Bread

    By Better Homes and Gardens – Tue, Nov 3, 2009 12:51 AM EST
    servings:2
    cook time:40min
    recipe source:Better Homes and Gardens

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    Anadama bread is a yeast bread sweetened and enriched with cornmeal, molasses, shortening, and butter. It makes a fantastic breakfast bread when spread with apricot jam, orange marmalade, or sweet creamy butter. You might also try it as the base for your next turkey sandwich. Spread on a little cranberry chutney and reminisce about Thanksgiving leftovers.

    Ingredients

    • 4-1/2 to 5 cups all-purpose flour
    • 2 packages active dry yeast
    • 2 cups cold water
    • 1 cup yellow cornmeal
    • 1/2 cup molasses
    • 1/3 cup shortening
    • 2 teaspoons salt
    • 2 eggs
    • 2 tablespoons butter, melted

    Directions

    1. 1In a large bowl, stir together 1 cup of the flour and the yeast. In a medium saucepan, combine water and cornmeal. Cook and stir until thickened and bubbly. Remove from heat. Stir in molasses, shortening, and salt. Cool just until warm (115 degree F to 120 degree F).
    2. 2Add molasses mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
    3. 3Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (about 1 hour).
    4. 4Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes.
    5. 5Lightly grease two 8x4x2-inch loaf pans. Shape each dough portion into a loaf. Place in pans. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
    6. 6Brush with butter. Bake in a 375 degree F oven about 40 minutes or until bread sounds hollow when lightly tapped, covering loosely with foil for the last 20 minutes of baking. Immediately remove from pans. Cool on wire racks. Makes 2 loaves.

    Recipe Source

    More great recipes, menus and cooking tips at Better Homes and Gardens

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