Anadama Bread

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1 loaf, 16 servings


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1 package dry yeast
1/4 cup maple syrup
1 cup warm water (105° to 115°)
3 1/4 cups all-purpose flour, divided
1/2 cup yellow cornmeal
1 tablespoon vegetable oil
1 teaspoon salt
Vegetable cooking spray
2 teaspoons water
1 egg white


Dissolve yeast and maple syrup in warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, cornmeal, and next 2 ingredients; beat at medium speed of a mixer until blended. Stir in 3/4 cup flour to form a soft dough, and turn out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and roll into a 14 x 7-inch rectangle on a lightly floured surface. Roll up tightly, starting at short side, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in bulk.

Combine 2 teaspoons water and egg white, and gently brush over dough. Bake at 375° for 35 minutes or until loaf sounds hollow when tapped. Remove from pan; let cool on a wire rack.

Created date

June 2004

Nutritional Information

Calories 125
Caloriesfromfat 9 %
Fat 1.2 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.5 g
Protein 3.2 g
Carbohydrate 24.9 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 152 mg
Calcium 16 mg