Anadama Bread
An old New England favorite
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1/4 c. yellow cornmeal
1/2 c. water
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1/4 c. molasses (I'd add a bit more; 1 recipe added
also 1/4 c. brown sugar
2 T. butter
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2 1/2 c. all-purpose flour (I'd use more like 3 c. ..
dough was VERY sticky .. you want it to form a ball)
1 pkg. yeast
3/4 t. salt
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1/2 c. water (says 120-130F but I'd keep it at 110 .. my notes
say it didn't rise well and that's too hot .. 120-130 I now know
can kill the yeast)
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1) Cook cornmeal in water 1-2 min. in micro, stir once (or over
high heat until thickened).
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2) Remove from heat and stir in butter and molasses. Let cool to 110F.
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3) In food processor, pulse to blend dry ingredients, 3-5 seconds
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4) Add cooked cornmeal to dry ingredients. With processor running,
add water through chute in steady stream until dough forms a loose ball.
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Do not process longer than 30 seconds (another recipe says process 1 minute).
If ball doesn't form, shape into ball, put in sprayed bowl and rotate
to grease surface..
Cover and let rise until doubled, about 1 hour.
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Punch down and shape as you wish .. in loaf pan, long loaf like French
bread, in greased 2 qt. casserole, rolls, etc. Let rise until doubled,
about 1/2 hour..
Bake in preheated 375F oven for about 45 minutes for whole loaves (less
for rolls, of course) (Janet: I cook bread to internal temperature of
200-210F and it's always perfectly cooked).
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I wasn't sure how I liked this until it was cold. I loved it toasted,
for sure. Hope you enjoy it. You can make it with the same ingredients
by your favorite method, of course .. this is just easiest for me.
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Janet