How To make Anadama Bread
1/2 c Corn meal
3 tb Shortening
1/4 c Molasses
2 ts Salt
3/4 c Boiling water
1 Pkg, active dry yeast OR 1
-cake compressed 1/4 c Warm water
1 Egg beaten
3 c Sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing.
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Anadama Bread Recipe from McQueen Family Cookbook - JJ (Archives Alive!)
Anadama Bread - Historic American Bread
Hi! Today we are baking Anadama bread. This is a bread that is thought to have originated in the early 1800's New England. Its a variation of brown bread. It is a bread made from a batter but it's not really a quick bread because it has a yeasted rise. I really enjoy this bread and I hope you do too!
Ingredients
1/2 cup cornmeal
2 cups water
1 package dry yeast
1/2 cup warm water
1/2 cup molasses
2 tsps. salt
1 tbsp. butter
4 1/2 cups flour
This recipe is incredibly easy and doesn't take much time.
Thank you for baking with me today and happy baking!!!
ANADAMA QUICK BREAD | How to Make Recipes | Quick Recipes | How to Make Recipes | Quick Recipes
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Short and Sweet - Episode 4 - Anadama Bread
Welcome to Short and Sweet - a new podcast series from 1623 Studios! In this episode, hosts Kory Curcuru & Heather Atwood talk & taste Anadama Bread with Melissa Abbott. Hear the incredible history behind this very local treat with the peculiar name :)
OBPL Bakes Anadama Bread
Try this simple molasses loaf from New England!
Ingredients
½ cup water
¼ cup cornmeal
2 Tbsp butter
½ cup molasses
1 package of active dry yeast (2 ¼ tsp)
½ cup warm water (~110° F)
3 cups all-purpose flour
1 tsp salt
½ tsp cinnamon (optional)
¼ tsp nutmeg (optional
)
Directions
1. In a large bowl, dissolve yeast in ½ cup of warm (not hot) water. Let sit for 5 to 10 minutes until frothy.
2. In a small saucepan, heat ½ cup water and cornmeal over low heat. Stir until thickened, just a few minutes. Remove from heat and stir in butter and molasses.
3. Combine the cooled cornmeal mixture with the yeast mixture. Add flour, salt, cinnamon, and nutmeg and mix well, until dough comes together and pulls away from the sides of the bowl. Knead with a dough hook attachment or on a floured surface by hand for 5 to 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl and cover with a clean towel. Let rise until doubled in size, about 1 to 1 ½ hours depending on the temperature of the room.
5. Deflate the dough and knead by hand on a floured surface for a minute or two. To form the loaf, pat into a rough rectangle with your hands. Grab a short side of the rectangle and fold halfway down, repeating with the other short side and using the heel of your palm to close the seam. Repeat the process once more before place the loaf in a greased 9x5 inch loaf pan seam side down. Press dough down into the corners of the pan with your hands. Cover with a towel and let rise about 40 minutes.
6. Preheat the oven to 375° F. Bake for 40 to 45 minutes until the top is a deep golden brown. Optionally, a thermometer inserted into the thickest part of the loaf should read between 190° and 200° F when the done. Let cool completely before cutting.