Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Anadama Raisin Batter Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 2

1 Cup(s) Milk
1 Cup(s) Water
1 Cup(s) Corn meal, preferably yellow
and stone-ground
3 Tablespoon(s) Sweet butter
1/2 Cup(s) MOLASSES
1/2 Cup(s) Warm Water
2 Tablespoon(s) Dry yeast
1/2 Teaspoon(s) Sugar or honey
2 Teaspoon(s) Salt
5 1/2 Cup(s) Unbleached white flour
1 Cup(s) Gold raisins
Makes 2 loaves. IN a good-sized saucepan bring the milk and 1 cup
water to a boil. Turn off the heat and sprinkle in the corn meal,
stirring energetically with a wire whisk or fork. Add the butter and
molasses and stir until evenly mixed. Cool to lukewarm. In a large
mixing bowl dissolve the yeast in the half-cup warm water with the
sugar or honey. When bubbly, add cornmeal mixture, salt, and 2 1/2
cups of the flour. It should be thick but still beatable. Beat 5
minutes with an electric mixer. Stir in the raisins. Gradually add
2/12 to 3 cups more flour, beating with a large spoon until the
battter is too stiff to continue beating and holds together in a mass
in the center of the bowl. Cover the bowl with a damp towel and let it
sit until the dough has risen to twice its original volume. Stir down
with the spoon. If you wish, let it rise a second time. Stir down.
Divide the dough between two buttered large loaf pans. Be sure you
get equal amounts in each pan. Squish it into the corners with your
fingers. Press to smooth the tops a bit; don't worry if they look like
a lava flow. Cover the pans with a towel and let rise until batter
reaches the tops of the pans. Preheat oven to 350F. Bake 40 - 45
minutes, until the loaves are brown but don't quite have a hollow
sound when tapped on the bottoms. Remove them from the pans and put
directly on the oven rack. Bake another 5 minutes to crisp the crust.
Cool on a rack. The Garden Way Bread Book From the collection of Jim
Vorheis From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 2111
Calories From Fat: 119
Total Fat: 14g
Cholesterol: 12.6mg
Sodium: 2464.1mg
Potassium: 2663mg
Carbohydrates: 450.7g
Fiber: 20.8g
Sugar: 113.4g
Protein: 52.5g

Scale this recipe to Servings [?]