Food recipes
Anadama Bread
Anadama Bread Ingredients: cornmeal, degermed, unenriched, yellow water, bottled, generic molasses butter, without salt salt, table water, bottled, generic leavening agents, yeast, baker's, active dry wheat flours, br...
Anadama Bread
Ingredients:
cornmeal, degermed, unenriched, yellow
water, bottled, generic
molasses
butter, without salt
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
Directions:
Pour cornmeal into a large bowl or bowl of a stand mixer.
Bring 2 cups water to a boil, then pour over cornmeal, stirring vigorously until no lumps remain.
Let sit 30 minutes.
Add molasses, butter and salt to cornmeal mixture; stir until butter is (mostly) melted.
In a separate small bowl, whisk together warm water and yeast; let sit 5-10 minutes or until foamy.
Pour yeast mixture into bowl; stir to combine.
Add flour, 1 cup at a time, stirring after each addition.
Stir until a shaggy dough forms (it will be stickier than normal).
Divide dough evenly between 2 lightly greased 9-by-5-inch loaf pans, spreading dough to corners as best as you can.
Cover pans with lightly greased plastic wrap and let rise in a warm place until doubled, about 2-4 hours.
Preheat oven to 350 degrees F. When dough is doubled, remove plastic wrap and bake loaves until golden brown and a toothpick inserted in the center comes out clean, about 45-55 minutes.
Remove from oven and cool 5 minutes in pans.
Then remove loaves from pans and cool completely on a cooling rack before slicing.
Recipe adapted from Simply Recipes.
Ingredients:
cornmeal, degermed, unenriched, yellow
water, bottled, generic
molasses
butter, without salt
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
Directions:
Pour cornmeal into a large bowl or bowl of a stand mixer.
Bring 2 cups water to a boil, then pour over cornmeal, stirring vigorously until no lumps remain.
Let sit 30 minutes.
Add molasses, butter and salt to cornmeal mixture; stir until butter is (mostly) melted.
In a separate small bowl, whisk together warm water and yeast; let sit 5-10 minutes or until foamy.
Pour yeast mixture into bowl; stir to combine.
Add flour, 1 cup at a time, stirring after each addition.
Stir until a shaggy dough forms (it will be stickier than normal).
Divide dough evenly between 2 lightly greased 9-by-5-inch loaf pans, spreading dough to corners as best as you can.
Cover pans with lightly greased plastic wrap and let rise in a warm place until doubled, about 2-4 hours.
Preheat oven to 350 degrees F. When dough is doubled, remove plastic wrap and bake loaves until golden brown and a toothpick inserted in the center comes out clean, about 45-55 minutes.
Remove from oven and cool 5 minutes in pans.
Then remove loaves from pans and cool completely on a cooling rack before slicing.
Recipe adapted from Simply Recipes.