Anadama Bread

Ingredients

Cornmeal Mixture:

Ingredients To Be Heated:

Molasses:

Yeast Mixture:

Flour:

Optional Raisins:

Oil For Bowl:

Cornmeal For Pans:

Butter For Tops of Baked Loaves:

Instructions

  1. In a medium bowl, whisk 1 cup cornmeal and salt; set aside.
  2. In a medium saucepan, combine water, buttermilk, and ¼ cup butter.
  3. Bring water, milk, and butter mixture to a simmer and then immediately remove saucepan from heat.
  4. Pour water, milk, and butter mixture over cornmeal mixture, whisking constantly until smooth.
  5. Whisk molasses into the cornmeal mixture; set aside to cool.
  6. In heavy-duty mixer work bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes.
  7. Add cornmeal mixture and 2½ cups all purpose flour to yeast mixture.
  8. Using a electric mixer or the paddle attachment for a stand mixer, beat on medium speed for 2 minutes.
  9. Remove the paddle attachment from the stand mixer.
  10. Insert a dough hook into the stand mixer.
  11. Stir in enough of the remaining all purpose flour to make a soft dough. NOTE: If you are adding the optional raisins add them in with the flour and mix until a soft dough is achieved.
  12. Grease a large glass or ceramic bowl with vegetable oil; set aside.
  13. Turn out dough onto a lightly floured surface.
  14. Knead dough 10 to 12 minutes or until smooth and elastic.
  15. Place dough in prepared oiled bowl, turning to coat all sides with the oil.
  16. Cover the bowl with a slightly damp towel (flour sack towels are great for this).
  17. Let the dough rise in a warm place, free from drafts, until doubled in bulk, about 1 to 1½ hours.
  18. To test the rise, poke 2 fingers about ½-inch deep into the dough. If the indentations stay after your fingers are removed the dough is ready.
  19. Generously grease 2 standard loaf pans. Sprinkle 1½ teaspoons cornmeal over bottom of each pan; set aside.
  20. Punch down dough.
  21. Turn dough out onto a floured surface.
  22. Knead dough for 30 seconds.
  23. Cover and let dough rest for 10 minutes.
  24. Divide dough in half; shape into loaves.
  25. Place in prepared pans.
  26. Cover pans with a dry towel.
  27. Let rise until doubled in bulk, about 45 to 60 minutes.
  28. Preheat oven to 375°.
  29. Make 3 diagonal slashes on the top of each loaf with a sharp knife. Slashes should be ¼ to ½-inch deep. You can also use pointed kitchen scissors to clip the tops of the loaves.
  30. Slashing the loaves will allow excess gas to escape during baking, preventing ragged splitting on top of the loaves.
  31. Bake 35 to 40 minutes or until bread sounds hollow when tapped with fingertip.
  32. Brush melted butter over the tops of the loaves.
  33. Remove the loaves from the pans to a cooling rack.
  34. After the loaves have cooled, slice and serve.

Comments

Makes 2 loaves.

This classic early American bread has a lovely molasses flavor and a light crumb enhanced by the addition of cornmeal. Whether eaten warm from the oven or toasted for breakfast you will love it!

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