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Ingredients
| cornmeal: 1 cup |
| cornmeal: 2 Tbl |
| salt: 2 tsp |
| water: 2 1/2 cups (boiling) |
| active dry yeast: 1 Tbl |
| water: 1/2 cup (warm) |
| molasses: 1/2 cup |
| vegetable oil: 1/4 cup |
| all-purpose flour (unsifted): 6 cups |
Anadama Bread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
55 min -
Servings
2 serving(s)
Tags
- Lightly grease two ovenproof bowls. Coat easch with 2tsp cornmeal, shake out excess.
- In separate bowl stir 1cup cornmeal and salt into boiled water. Let stand 10-15 minutes or until thick and lukewarm.
- In a large bowl sprinkle yeast over warm water, let rest 10min. Stir in molasses, oil and the cornmeal mixture. Beat in 5 cups flour with a mixer. Add 1cup with spoon.
- Divide batter into prepared bowls. Sprinkle tops with 2tsp cornmeal.
- Let rise uncovered 1hour 15min. or til doubled.
- Bake loaves 55-60 min at 375*.