Anadama Bread


1 package dry yeast
2 cups warm water
1 teaspoon salt
1/2 cup cornmeal
1/2 cup molasses
2 tablespoons butter or bacon fat
4 to 5 cups flour
Melted butter


Dissolve yeast in ¼ cup warm water and set aside. Pour remaining water into large saucepan, add salt, and bring to a boil. Stir in cornmeal, bring to a boil, remove from heat, and add molasses and butter. Stir until butter melts and mixture cools. Pour into bread bowl. Add yeast and beat in flour, 1 cup at a time, to form a stiff dough. Turn out onto floured board and knead until smooth. Shape into a ball. Place in buttered bowl, turn to grease top, cover, and let rise until doubled. Punch down, knead, divide in half, and place in 2 greased 9-inch loaf pans. Cover and let rise until doubled . Bake in preheated 375 degree oven 40 to 50 minutes or until brown. Remove loaves from pans and brush with melted butter.


Makes 2 loaves

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