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1995-09-27
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Newsgroups: rec.food.recipes
From: olson@calvin.cc.macalstr.edu
Subject: Anadama Bread
Message-ID: <1994Jan13.111101.1@calvin.cc.macalstr.edu>
Organization: Macalester College
Date: Thu, 13 Jan 1994 11:11:01 -0600
Here's a recipe from _The Complete Bread Cookbook_ by Ted and
Jean Kaufman:
ANADAMA BREAD
2 c. water
1/2 c. corn meal
2 T. butter
1/2 c. dark molasses
2 t. salt
2 pkg dry granular yeast
1/2 c. lukewarm water
1 T. sugar
6 c. flour
1/4 c. warm melted butter
Boil the 2 cups water and gradually add the corn meal in a slow stream,
stirring constantly until the mixture is smooth. Add 2 T. butter, the
molasses and salt; let stand until lukewarm. Add the yeast to the 1/2
cup lukewarm water, sprinkle with sugar, cover and let stand until
foaming and doubled in volume. Add to corn meal mixture. Stir in the
flour, gradually, just enough to make a stiff dough. Knead well for
10 minutes. Place in a warm greased bowl, cover and let rise until
doubled in bulk. Cut through dough several times with a knife. Cover
and let rise again for 45 minutes until doubled in bulk. Toss lightly
on a floured board. Knead and mold into two loaves. Place in greased
and lightly floured bread pans. Cover and let rise again until
doubled in bulk. Bake in a 400 degree oven for 20 minutes; reduce
heat to 375 degrees and continue to bake until the loaves are golden
brown. Brush bread with warm melted butter and turn on sides on a
cooling rack to cool.