Recipe#2428

Title: Anadama 02

Newsgroups: rec.food.recipes 
 From: olson@calvin.cc.macalstr.edu 
 Subject: Anadama Bread 
 Message-ID: <1994Jan13.111101.1@calvin.cc.macalstr.edu> 
 Date: Thu, 13 Jan 1994 11:11:01 -0600 

2 c. water
 1/2 c. corn meal
 2 T. butter
 1/2 c. dark molasses
 2 t. salt
 2 pkg dry granular yeast
 1/2 c. lukewarm water
 1 T. sugar
 6 c. flour
 1/4 c. warm 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 T.
 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.