|Recipe Name:||Anadama Bread #3||Submitted by:||Administrator|
|Number of Servings:||12|
2 Cup(s) Water
1/2 Cup(s) Corn meal
2 Tablespoon(s) Butter
1/2 Cup(s) Dark molasses
2 Teaspoon(s) Salt
2 Dry granular yeast
1/2 Cup(s) Lukewarm water
1 Tablespoon(s) Sugar
6 Cup(s) Flour
1/4 Cup(s) Warm melted butter
From: firstname.lastname@example.org Date: Thu, 13 Jan 1994 11:11:01
-0600 Here's a recipe from The Complete Bread Cookbook by Ted and Jean
Kaufman: 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. REC.FOOD.RECIPES From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 57
Total Fat: 6.6g