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Anadama Bread [and honey cornbread var]

List of Ingredients






Bring to boil in a saucepan:
1-1/2 c. water
1 tsp. salt

Stir in:
1/3 c. yellow cornmeal

Stir in and cool to lukewarm:
1/3 c. molasses
1-1/2 tbs. shortening

Crumble:
1 cake compressed yeast into 1/4 c. lukewarm water



Recipe



Blend in the yeast mixture. Mix in with spoon, then with hand 4 to 4-1/2c. flour (dough will be sticky) Knead and let rise until double (1-1/2hr). Punch down and turn into greased 9x5x3 load pan. Pat into rounded shape. Let rise until double (about 1 hr.). Brush top with melted butter, sprinkle with a little corn meal and salt. Bake until
dark brown. Bake at 375 degrees for 40-45 min..

A couple of slight changes will turn this recipe into a wonderful honey corn meal bread......Follow recipe for Anadama Bread....except use honey in place of molasses. Use milk in place of water. Decrease flour to 3 to 3-1/4c.


From the sender:
The recipe has been a family favorite for more than a few
generations. The name ANADAMA comes from a New England fisherman whose lazy wife always served him corn meal mush and molasses for dinner. One day he came home and found the same corn meal and molasses. Tired of it, he mixed it with flour and yeast and baked it as bread, saying, "Anna, damn her."