Anadama Bread
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 cup molasses
- 1 1/4 cups warm water (100u0b0 to 110u0b0)
- 2 tablespoons butter or stick margarine, melted
- 3 1/2 cups all-purpose flour, divided
- 3/4 cup stone-ground cornmeal
- 2 teaspoons salt
- Cooking spray
- Dissolve yeast and molasses in warm water in a large bowl, and let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups, and level with a knife. Add 3 cups flour, cornmeal, and salt to yeast mixture; stir until blended. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- 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, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
- Preheat oven to 350u0b0.
- Uncover dough. Bake at 350u0b0 for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
yeast, molasses, warm water, butter, flour, stoneground cornmeal, salt, cooking spray
Taken from www.myrecipes.com/recipe/anadama-bread-1 (may not work)