Anadama Bread is a great hearty bread made with molasses. It has a nice crust and we like it with chili on a cold day. It also makes great toast for breakfast. I havent made it in a long time until this week, but as I made it I remember how much I enjoyed the old fashioned bread making process. Not that a bread machine is not wonderful, but this is fun to make. xoxo
½ cup milk ½ cup warm water (110 degrees F)
¼ cup cornmeal 3 cups all purpose flour
3 tablespoons butter 1 tsp salt
½ cup molasses
1 package active dry yeast
Place ½ cup milk and cornmeal in small saucepan. Bring just to boil and cook about 3 minutes or until thick. Remove from heat and stir in butter and molasses. Let cool to lukewarm.
In a small mixing bowl, dissolve yeast in ½ cup water. I sometimes add ½ tsp sugar to get the yeast started. Let sit till creamy and frothy.
In large mixing bowl, combine cooled cornmeal mixture with the yeast mixture; stir till well blended. Add 2 cups of flour and the salt and mix well. Add the remaining flour ¼ cup at a time, and turn out onto lightly floured board to knead.
Knead about 5 minutes or until elastic.
Lightly oil a large mixing bowl, place down in bowl and turn to coat with oil. Cover with damp cloth and put in warm place to rise until double, usually about an 1.5 hours.
Preheat oven to 375 degrees F.
Deflate dough and turn it onto a lightly floured board and form into loaf. Place loaf in lightly greased loaf pan. Over with damp cloth and let rise again about 45 minutes.
Bake a 375 degrees for about 30 minutes or until tapped a sounds hollow.
Let cool on wire rack.