Whole Grain Recipe
Anadama bread is a chewy, sweet, dense, grainy New England treat. The exact origins of the bread are unclear.
2 cups water
1/2 cup corn meal
2 tablespoons butter
1/2 cup dark molasses
2 teaspoons salt
2 packages dry granular yeast
1/2 cup lukewarm water
1 tablespoon sugar
6 cups flour
1/4 cup 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 tablespoons 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.
Recipe Yields: 12 Servings Anadama Bread.