Prep 35 mins
Cook 3 mins
This is a delicious bread especially toasted. I'm sure most of you that make bread know the story of this particular bread, but I will tell it again for those who don't know. The name comes from a New England fisherman whose lazy wife always served him corn meal mush and molasses for dinner. One day he came home and found the same corn meal and molasses. Tired of it, he mixed it with flour and yeast and baked it as bread, saying, "Anna damn her."
- 3 cups water
- 2 teaspoons salt
- 2⁄3 cup cornmeal
- 2⁄3 cup molasses
- 3 tablespoons butter
- 2 (1/4 ounce) packages dry yeast
- 1⁄2 cup warm water
- 8 -8 1⁄2 cups flour
- Dissolve the yeast in warm water and let sit to proof while you are preparing the rest.
- Bring the water and salt to a boil in a saucepan.
- Add the cornmeal slowly stirring all the while so it will not get lumpy.
- Pour into a large bowl.
- Add the molasses and butter; cool to lukewarm.
- Add the yeast mixture and stir well.
- Add the flour gradually to make a good dough that you can knead.
- Knead 100 times.
- Place in greased bowl and let rise till doubled, about 1 1/2 hours.
- Punch down and divide in half and place in two greased pans.
- Let rise till almost double (about 1 hour).
- Bake in 375 degree oven for 40-45 minutes placing foil on top if it starts getting too brown.