Anadama Bread Recipe
Ingredients:
1 pkg of yeast (active dry)
1/4 c of water (lukewarm)
1/2 c of cornmeal
3/4 c of water (cold)
1-1/2 c of water (or milk, boiling)
3 Tbsps of butter (unsalted)
1/2 c of molasses (dark)
2 Tbsps of salt
3 c of flour (whole wheat)
3 c of flour (unbleached, white)
Instructions:
Dissolve the yeast on (warm) water, at about five mins. Soak cornmeal in (cold) water then pour onto (boiling) water; stir above gentle heat till boiling. Turn off heat then add salt, butter, and molasses. Let it cool (95-105 degrees F).
Combine corneal mix and dissolved yeast inside large bowl; stir in (whole wheat) flour then mix to make batter smooth, about 3-5 mins. Slowly add unbleached flour; beat then knead till elastic, smooth, and make sure it’s not sticky then cover the dough; allow to rest, about two mins.
Knead then form to ball then place onto a buttered bowl; cover plastic wrapper and towel. Allow to slowly rise, about three hours till volume has doubled. Punch the dough down then turn to slightly floured board, divide equally into two. Cover then allow to rest at about a minute.
Pat each dough to 2-3/4 inch-thick rectangle. Fold into three, turn then pat again on (opposite) direction and roll to firm cylinders and seal by pinching the ends and seam. Roll them back & forth till cylinders and (loaf) pans are of same length.
Place the dough on 2 buttered (loaf) pans, with seam facing down. Cover then allow to rise at about 1.5 hours till doughs have filled their pans all the way above its edges. Heat the oven at (400 degrees F).
Bake inside the preheated oven for fifteen mins. If dough is browning quickly, tent with aluminum foil and reduce the heat (350 degrees F) then bake them for another forty-five mins.
Remove bread from their pans then place them back inside the oven (turned off) keeping the door half-closed for fifteen mins, letting crust set then let it cool.
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