Anadama Bread

This bread is a New England specialty, calling for cornmeal and molasses, both common ingredients in New England cooking. Legend has it that the name came from a Gloucester fisherman, who was tired of his wife's cornmeal mush and molasses meals. He decided to add flour and yeast to the mixture, and threw it in the oven. While the bread baked, he muttered "Anna, damn her."

Details

Difficulty

Beginner

Yield

1 loaf

Prep Time

45 minutes

Bake Time

30 to 35 minutes

Rise Time

1 hour 30 minutes

Nutrition Facts

PER SERVING
Total Fat : grams
Saturated Fat : grams
Cholesterol : milligrams
Sodium : milligrams
Total Carbohydrates : grams
Sugar : grams
Dietary Fiber : grams
Protein : grams
Serving Size :

Ingredients

2/3 cup warm water (100° to 110°F)
1 envelope Fleischmann's® Active Dry Yeast
2-1/2 to 3 cups all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon salt
3 tablespoons butter OR margarine, softened
3 tablespoons light molasses
shortening

Directions

Place water in small bowl. Sprinkle in yeast; stir until dissolved.

Combine 2-1/2 cups flour, cornmeal and salt in large mixer bowl; stir until combined. Add yeast mixture, butter and molasses; stir until well combined. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.

Place dough in greased bowl; grease top of dough. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down. Remove dough to lightly floured surface. Roll to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.

Bake at 375^oF for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack.