Sunday, December 11, 2011
Homemade bread? Yes please! And make mine anadama!
This recipe is from the old Joy of Cooking - not the new updated one. A word to the wise, keep your grandmother's cookbooks even if you have the same one because sometimes they take recipes out! I added the tablespoon of honey, I like this bread to be a little bit sweater.
1 1/4 cups of milk
1/2 cup yellow corn meal
1/4 cup of molasses
2 tbls. shortening (I used canola oil)
1 tbls. honey
2 1/2 tsp. salt
2 tsp. dry active yeast
3 1/2 to 4 cups all purpose flour
Have all ingredients at room temperature. In a large bowl combine the cornmeal, molasses, canola oil, honey and salt. Scald the milk. Pour 1 cup of it over the cornmeal mixture. Reserve 1/4 cup and when it reaches 85 degrees pour it over the yeast. Let it dissolve for ten minutes. While you are waiting for the yeast to dissolve SIFT then MEASURE 4 cups of all purpose flour.
Combine the yeast and milk/cornmeal mixtures. Add enough of the sifted flour to make a dough that will knead well (ie - not sticky!), I used 3 and then added in the other cup and a half while I was kneading the dough. Turn the dough out on a floured board and knead for ten minutes, adding flour as necessary to keep it from sticking.
Place dough in an oiled bowl, cover and leave in a warm place until doubled in bulk. This will take about an hour. If you keep your house on the cool side like I do find a warm spot - on top of the running dryer is always a good spot. I happen to be very lucky and my oven has a proofing option so I select "standard proofing" and leave the dough covered with a damp kitchen towel until it has doubled.
Punch down and shape into a greased loaf pan, either 5x9 or 4 1/2x8 1/2. Cover with a damp towel and let rise until almost doubled.
Bake in the center of a preheated 375 degree oven for about 40 minutes. The bread will sound hollow when tapped when it is done. Cool on a wire rack.
THEN EAT IT! WITH BUTTER! DO IT, YOU KNOW YOU WANT TO!