Anadama Bread Recipe

Printable version

This American bread recipe with cornmeal and molasses is excellent.

Makes Two Loaves
7 1/2 - 8 1/2 cups	1.8 - 2 liters	all-purpose flour
1 1/4 cups	0.3 liters	yellow cornmeal
2 teaspoons	10 ccs	salt
2 1/4 teaspoons	11 ccs	dry active yeast
1/2 cup (1 stick)	118 ccs	butter
2 1/4 cups	0.5 liters	warm/hot water
3/4 cup	177 ccs	molasses (at room temperature)

Directions

1. Combine 2 1/2 cups (0.6 liters) of the flour with the cornmeal, salt, and yeast in a large bowl and mix thoroughly.
2. Stir in the butter. I cut it up into 1 tablespoon slices and add one at a time.
3. Dissolve the molasses into the water and add to the mixture, a little at a time, blending well. I put cold water and the molasses and microwave it on high for 1 minute.
4. Beat this mixture with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
5. Stir in 1/2 cup (118 ccs) flour and beat at high speed for 2 minutes more, scraping the bowl occasionally.
6. Stir in enough additional flour to form a stiff dough. I usually try to add an additional 5 cups of flour to get to 8 cups.
7. Turn out onto a lightly floured board. Knead the dough until it is smooth and elastic (about 8 to 10 minutes). I push the dough down and away from me and then take the back edge and fold it towards me. Then rotate it a quarter of the way to the left and repeat. Make sure to collect any bits that fall out and put them back into the knead.
8. Place the dough in a large greased bowl, turning over once to grease the top. Cover the bowl with a dishtowel, and allow the dough to rise in a warm, draft-free place until it doubles in bulk (approximately 1 hour to 1:15). I use the stove top above the hot oven.
9. Punch the dough down and divide in two equal parts.
10. To shape the loaves, roll each piece into a 14x9 inch rectangle (35x20 cm). Roll the dough up from its short side end and seal the sides with the fingers by pinching, fold the sealed ends under so they lie along the seam.
11. Place the loaves, with seam sides down, in two greased 1 1/2-pound (680 gram) loaf pans.
12. Cover the pans with a dishtowel, and allow the dough to rise again in a warm, draft-free place until double in bulk (about 45 minutes).
13. Preheat oven to 375 degrees fahrenheit (190 celsius) and bake the bread 45 minutes.
14. Remove from pans immediately and cool on a wire rack.

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