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Anadama Bread
Anadama bread is a classic early-American loaf made with cornmeal and molasses. This version uses quick-rise yeast and a batter method to speed up the process. It makes a wonderful side for hearty soups or a base for morning toast. The molasses brings a deep, slightly sweet flavor that pairs perfectly with the rustic texture of the cornmeal.
Ingredients
- 3 cups all-purpose flour
- ⅓ cup cornmeal
- 1 teaspoon salt
- 1 package quick-rise yeast
- 1 cup water
- ¼ cup light (mild) molasses
- 3 tablespoons butter or margarine, softened
- 1 large egg
Instructions
- 1Whisk 1 cup of the flour, the cornmeal, salt, and yeast together in a large bowl. Warm the water and molasses in a small saucepan over low heat until it reaches 120 to 130 degrees Fahrenheit.
- 2Coat a 2-quart souffle dish or a deep casserole dish with grease.
- 3Turn a mixer to low speed and slowly incorporate the warm molasses mixture and the softened butter into the dry ingredients until just combined.
- 4Turn the mixer up to medium speed and beat the mixture for 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- 5Add the egg and another 1 cup of flour, beating to form a thick batter. Continue to beat for 2 more minutes while scraping the bowl. Switch to a wooden spoon and stir in the final 1 cup of flour to create a soft dough.
- 6Transfer the dough into the greased dish. Cover it loosely with plastic wrap and set it in a warm spot, around 80 to 85 degrees Fahrenheit, for about 1 hour until it doubles in size.
- 7Preheat the oven to 375 degrees Fahrenheit. Bake for 30 to 35 minutes until the top is brown and the bottom sounds hollow when tapped. Take the bread out of the dish and let it cool on a wire rack.