Anadama Bread #1
by Tony van Roon

½ cup corn meal
¼ cup molasses
¾ cup boiling water
¼ cup warm water
3 Tbsp shortening
1 egg beaten
2 tsp salt
3 cups sifted all-purpose flour
1 pkg, active dry yeast OR 1 cake compressed

Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt.

Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing.

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