Thursday, August 22, 2013

Anadama Bread Recipe

I saw this recipe the other day on and realized I have not made anadama bread in a long time.  This is one of the first breads I ever made when I was still a teenager.  This is very good bread.  It is moist, flavorful and is great for sandwiches or toast.
Bring 2 cups of water to a boil.  Add 1 tsp. of salt and 1/2 C. of cornmeal.  Cook stirring for a few minutes then remove from heat and set aside.

Stir in 1/2 C. of molasses and 2 T. of butter.

Let this cool completely. Mix 1 heaping tablespoon of rapid rise yeast with 1/2 C. of water.  Stir this into the cornmeal mix.  Beat in 5-6 C. of all purpose flour until you have a nice smooth dough.

Let it rise until it doubles.

Butter 2 loaf pans, divide the dough and place it in the pans.  Cover with a towel and let them rise until they crown the pans.

Bake these in a preheated 375 degree oven for 30-40 minutes or until the middle reads 190 on a thermometer.

Brush the tops with melted butter.

This bread makes the best ham sandwiches.  I made some with Double Gloucester cheese and Colemann's mustard.