One bowl anadama bread

Yield: 2 Loaves

Measure Ingredient
5½ cup Unsifted flour (up to 6-1/2)
2½ teaspoon Salt
1 cup Yellow corn meal
2 packs Active dry yeast
¼ cup Margarine or butter
2 cups Very hot tap water
½ cup Molasses (at room temperature)

from "Fleiscmann's New Treasury of Yeast Baking" published about 1970 Combine 2½ cups flour, salt, corn meal, and yeast in bowl. Add softened margarine. Gradually add very hot tap water and molasses and beat for 2 minutes at medium speed of electric mixer, scraping bowl as needed. Add ½ cup flour or enough to make a thick batter. Beat at high speed for 2 more minutes. Stir in enough additional flour to make a soft dough. Turn out on floured board, and knead for about 8 to 10 minutes, until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise until doubled, about an hour. Punch down, shape into two loaves, place in greased 8 ½ by 4 ½ by 2 ½ inch loaf pans. Let rise again, about 45 minutes. Bake at 375 F 35 to 40 minutes or until done. Cool on wire racks.

Posted to Digest bread-bakers.v097.n006 by Patt Bromberger <patt@...> on Jan 20, 1997.

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