1/1 Photo of Old-Fashioned Anadama Bread
2 hrs 15 mins
This recipe is from a wonderful cookbook called "From the Cook's Garden." It makes a sturdy homestyle bread with a hint of sweetness. I like mine spread with herbed cream cheese and topped with garden-fresh sliced tomatoes.
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Units: US | Metric
- 3/4 cup cold water
- 1/2 cup yellow cornmeal or 1/2 cup polenta
- 1 1/2 cups boiling water
- 1/2 cup molasses
- 3 tablespoons unsalted butter, cut up
- 2 teaspoons fine sea salt
- 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
- 1/4 cup warm water (105-115 degrees farenheit)
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 1Mix the cornmeal with the 3/4 cups cold water in a medium saucepan.
- 2Whisk in the boiling water and bring to a boil over medium heat.
- 3When the cornmeal mixture starts to boil, add the butter, molasses and salt.
- 4Cook until the mixture is the consistency of pudding-- stirring constantly.
- 5It should take about 7 minutes.
- 6Transfer this mixture to a large bowl and let it cool to lukewarm.
- 7Don't get impatient with the cooling, because if it's too hot (over 115 degrees farenheit), it will kill the yeast.
- 8It will form a skin on the top, but it's no big deal.
- 9Sprinkle the yeast over the warm water in a small bowl and let it sit until the yeast looks foamy.
- 10Stir to dissolve the yeast, then add it to the cornmeal mush.
- 11Just an aside about the"warm" definition in case you are a beginning bread-maker without a thermometer.
- 12The temperature you want is when you drop water on your wrist, it feels neither cool nor hot-- test it the way you would a baby's bottle.
- 13I killed yeast with too-hot water when I was starting out.
- 14Now back to the recipe.
- 15Mix the all-purpose and wheat flours together and start stirring them into the cornmeal mixture, a cup at a time to make a soft, sticky dough.
- 16Turn out onto a lightly floured work service and knead until the dough is smooth and elastic, about 10 minutes.
- 17You can add more flour as needed, but don't get carried away.
- 18Because of the molasses, the dough will stay sticky.
- 19As long as the dough isn't sticking excessively to the board, you have enough flour.
- 20I knead this with my stand mixer, and there's always a little"smear" of dough around the edges of the bowl.
- 21Form the dough into a ball and put it in a large, lightly oiled bowl.
- 22Turn the dough ball to get a little oil all over it.
- 23Let rise until double in size, about an hour.
- 24Punch the dough down (Really, just pick up the sides and let it collapse on itself. No need to be violent.), cover with a towel, and let rest in the bowl for 10 minutes.
- 25Get two 9-x5-inch loaf pans ready by lightly oiling them.
- 26After the dough's little rest, divide it into two pieces and shape each piece into a loaf.
- 27Put them in the loaf pans, and roll them around so they get a nice little coating of oil.
- 28Cover with a towel and let the loaves rise until they touch the top of the pan.
- 29That takes about half an hour.
- 30While they're rising, preheat the oven to 400 degrees farenheit, and position your rack in the center of the oven.
- 31Slide the loaf pans in and bake for 15 minutes, then turn the oven down to 375 degrees and bake until the loaves are golden brown and sound hollow when tapped on the bottom.
- 32Let cool in the pans for 10 minutes, then remove the loaves from the pan and let cool on a wire rack.
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Nutritional Facts for Old-Fashioned Anadama Bread
Serving Size: 1 (1624 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1834.7
- Calories from Fat 209
- Total Fat 23.3 g
- Saturated Fat 11.9 g
- Cholesterol 45.8 mg
- Sodium 2388.3 mg
- Total Carbohydrate 365.6 g
- Dietary Fiber 24.3 g
- Sugars 48.1 g
- Protein 46.2 g