Sunday, December 11, 2011

Anadama Bread

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.


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