Anadama Bread

Name: Anadama Bread
Ingredients: 1/2 cups Yellow Cornmeal; 2 cups Water; 1/2 cups Molasses; 3 Tablespoons Unsalted Butter, Room Temperature; 1 Tablespoon Salt; 1/2 cups Warm Water, About 110°F; 2-1/4 teaspoons Active Dry Yeast; 4-1/2 cups Bread Flour

8 ingredients

5 steps

Ingredients

1/2 cups Yellow Cornmeal
2 cups Water
1/2 cups Molasses
3 Tablespoons Unsalted Butter, Room Temperature
1 Tablespoon Salt
1/2 cups Warm Water, About 110°F
2-1/4 teaspoons Active Dry Yeast
4-1/2 cups Bread Flour

Directions

1

Pour cornmeal into a large bowl or bowl of a stand mixer. Bring 2 cups water to a boil, then pour over cornmeal, stirring vigorously until no lumps remain. Let sit 30 minutes.
2

Add molasses, butter and salt to cornmeal mixture; stir until butter is (mostly) melted. In a separate small bowl, whisk together warm water and yeast; let sit 5-10 minutes or until foamy.
3

Pour yeast mixture into bowl; stir to combine. Add flour, 1 cup at a time, stirring after each addition. Stir until a shaggy dough forms (it will be stickier than normal). Divide dough evenly between 2 lightly greased 9-by-5-inch loaf pans, spreading dough to corners as best as you can. Cover pans with lightly greased plastic wrap and let rise in a warm place until doubled, about 2-4 hours.
4

Preheat oven to 350°F. When dough is doubled, remove plastic wrap and bake loaves until golden brown and a toothpick inserted in the center comes out clean, about 45-55 minutes. Remove from oven and cool 5 minutes in pans. Then remove loaves from pans and cool completely on a cooling rack before slicing.
5

Recipe adapted from Simply Recipes.