Quick-and-easy anadama bread

Yield: 10 Servings

Measure Ingredient
⅓ cup Cornmeal
1 teaspoon Salt
1 pack Active dry yeast
3 cups All-purpose flour
¼ cup Light molasses
3 tablespoons Margarine or butter
1 large Egg

From: christi@... (Christi Wilson) Date: 12 Jan 1994 23:31:22 GMT

Good Housekeeping, October 1992. About 3½ hours before serving or day ahead:

1. In large bowl, combine cornmeal, salt, yeast, and 1 cup flour. In 1-quart saucepan over low heat, heat molasses, margarine or butter, and 1 cup water until very warm (120 degrees to 130 degrees F). Margarine or butter does not need to melt completely. Meanwhile, grease a 2-quart souffle dish or casserole.

2. With mixer at low speed, gradually beat molasses mixture into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often.

With wooden spoon, stir in remaining 1 cup flour to make a soft dough.

3. Place dough in souffle dish. Cover and let rise in warm place (80-85 degrees F) until doubled, about 1 hour.

4. Preheat oven to 375 degrees F. Bake bread 30-35 minutes until browned and loaf tests done. Remove loaf from souffle dish. Cool bread on wire rack. Makes 1 round loaf, about 10 servings. Each serving: About 210 calories, 5 g fat 21 mg cholesterol, 270 mg sodium.


From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Similar recipes