Anadama Raisin Bread
- 1 package active dry yeast
- 1 cup warm water (100u0b0 to 110u0b0)
- 2 3/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup raisins
- 1/4 cup molasses
- 1 1/2 teaspoons salt
- 1 teaspoon caraway seeds
- Cooking spray
- Combine yeast and warm water in a measuring cup; let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 cup flour and next 5 ingredients in a large bowl, stirring well. Add yeast mixture to flour mixture; beat with a mixer at medium speed 2 minutes or until smooth. Gradually add remaining flour to form a soft dough.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 45 minutes or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)
- Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12 x 7-inch rectangle. Roll up dough, starting at short side and pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size.
- Preheat oven to 375u0b0.
- Bake at 375u0b0 for 35 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on a wire rack.
active dry yeast, warm water, flour, yellow cornmeal, raisins, molasses, salt, caraway seeds, cooking spray
Taken from www.myrecipes.com/recipe/anadama-raisin-bread (may not work)