Recipe#2427

Title: Anadama

Newsgroups: rec.food.recipes 
 From: christi@meaddata.com (Christi Wilson) 
 Subject: Anadama Bread 
 Message-ID: <2h218a$8t8@meaddata.meaddata.com> 
 Date: 12 Jan 1994 23:31:22 GMT 

1/3 c. cornmeal
 1 tsp. salt
 1 pkg active dry yeast
 3 c. all-purpose flour
 1/4 c. light molasses
 3 T. margarine or butter
 1 large egg
 In large bowl, combine cornmeal, salt, yeast, and 1 cup flour.  In
 1-quart saucepan over low heat, heat molasses, margarine or butter,
 and 1 cup water until very warm (120 degrees to 130 degrees F).
 Margarine or butter does not need to melt completely. Meanwhile,
 grease a 2-quart souffle dish or casserole.
 With mixer at low speed, gradually beat molasses mixture into dry
 ingredients just until blended. Increase speed to medium; beat 2
 minutes, occasionally scraping bowl with rubber spatula. Beat in
 egg and 1 cup flour to make a thick batter; continue beating 2
 minutes, scraping bowl often.  With wooden spoon, stir in remaining
 1 cup flour to make a soft dough.
 Place dough in souffle dish. Cover and let rise in warm place (80-85
 degrees F) until doubled, about 1 hour.
 Preheat oven to 375 degrees F.  Bake bread 30-35 minutes until
 browned and loaf tests done.  Remove loaf from souffle dish.  Cool
 bread on wire rack.
 Makes 1 round loaf, about 10 servings.