Anadama Bread Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Anadama Bread

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :190

Ingrediants

3 1/4 cups plus 1 teaspoon all-purpose flour (3 1/4
to 3 3/4 cups)
1/2 cup cornmeal
1 teaspoon salt
1 package Fleischmann's? Active Dry or Rapid Rise
Yeast*
3 tablespoons butter or margarine
1 cup water
1/4 cup light molasses -- at room temperature

Preparation

In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.

Heat water, butter and molasses to 120? to 130?F. Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on board 20 minutes.

Roll dough to 14 ? 9-inches. Roll up tightly from short end as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 ? 5 ? 3-inch loaf pan. Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.

Sprinkle top of loaf with 1 teaspoon flour. With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf. Bake at 375?F for 45 minutes or until done. Remove from pan and cool on wire rack.