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ANADAMA BREAD

Source of Recipe


Friend - May






List of Ingredients



• 5-1/2 to 6-1/2 cups unsifted flour
  
• 2-1/2 teaspoons salt
  
• 1 cup corn meal
  
• 2 packages Fleishmann’s active dry yeast
  
• 1/4 cup softened margarine
  
• 2 cups very hot tap water
  
• 1/2 cup molasses at room temperature
  






Instructions



1. In a large bowl, thoroughly mix 2-1/2 cups flour, salt, corn meal and undissolved yeast. Add margarine. Gradually add very hot tap water and molasses. Beat 2 minutes on maximum, scraping the bowl. Add 1/2 cup flour or enough to mate a thick batter. Beat at high speed for 2 minutes. Stir in enough flour to make a soft dough. Turn out onto floured board. Knead until elastic (8-10 minutes). Place in a greased bowl; turn to grease top. Cover and let rise in a warm place until doubled in size – about 1 hour. Punch dough down, turn onto floured board. Divide in half and shape into laoves. Place in 2 greased bread pans. Cover and let rise in a warm place until doubled in bulk, about 45 minutes. Bake at 375 degrees about 35 minutes or until done. Remove from pans and cool.