Anadama Bread Recipe
- 40 minutes
- 50 minutes
The dough is very sticky and is not kneadable; just spoon it
into the loaf pans. It will also take some time to rise properly –
sometimes 3-4 hours. Just give it time, it’ll rise.
Ingredients
- 1/2 cup cornmeal
- 2 cups water
- 1/2 cup molasses
- 3 Tbsp butter (at room temperature)
- 1 Tbsp salt
- 1/2 cup warm water
- 1 package dry yeast
- 4 1/2 cups bread flour
Method
1 Place the cornmeal in a large bowl. Boil the two
cups of water and pour the hot water into the cornmeal, stirring
constantly to prevent lumps. Let sit for 30 minutes.
2 Add the molasses, salt and butter and stir to combine. The
cornmeal water should still be warm enough to melt the room temperature
butter.
3 Put 1/2 cup of warm water (slightly warmer than body
temperature) into a small bowl. Sprinkle the yeast over the water and
let sit for a few minutes. Then stir it to gently combine. Let sit for
another 5 minutes.
4 Add the yeast and the water to the bowl with the cornmeal
and everything else, and mix to combine. Add the bread flour, a cup at a
time, stirring after each addition. You will end up with something of a
gloopy mess.
5 Butter a couple of 5x9 loaf pans. Spoon the dough mixture
into the pans as best you can; it’ll be sticky. Cover with a tea towel
and let rise for several hours, until it doubles in size.
6 Heat the oven to 350°F and bake the breads for 45-50
minutes, or until a skewer or knife blade comes out clean. Let the
loaves cool for a few minutes, then turn them out onto racks to continue
cooling.
source : Hank Shaw
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