Anadama bread #3

Yield: 12 Servings

Measure Ingredient
2 cups Water
½ cup Corn meal
2 tablespoons Butter
½ cup Dark molasses
2 teaspoons Salt
2 packs Dry granular yeast
½ cup Lukewarm water
1 tablespoon Sugar
6 cups Flour
¼ cup Warm melted butter

From: olson@...

Date: Thu, 13 Jan 1994 11:11:01 -0600 Here's a recipe from _The Complete Bread Cookbook_ by Ted and Jean Kaufman: Boil the 2 cups water and gradually add the corn meal in a slow stream, stirring constantly until the mixture is smooth. Add 2 T. butter, the molasses and salt; let stand until lukewarm. Add the yeast to the ½ cup lukewarm water, sprinkle with sugar, cover and let stand until foaming and doubled in volume. Add to corn meal mixture. Stir in the flour, gradually, just enough to make a stiff dough. Knead well for 10 minutes. Place in a warm greased bowl, cover and let rise until doubled in bulk. Cut through dough several times with a knife. Cover and let rise again for 45 minutes until doubled in bulk. Toss lightly on a floured board. Knead and mold into two loaves. Place in greased and lightly floured bread pans. Cover and let rise again until doubled in bulk. Bake in a 400 degree oven for 20 minutes; reduce heat to 375 degrees and continue to bake until the loaves are golden brown. Brush bread with warm melted butter and turn on sides on a cooling rack to cool.


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