Anadama bread originated in New England. Traditional ingredients include cornmeal and molasses.
1 package active dry yeast
1 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup raisins
1/4 cup molasses
1 1/2 teaspoons salt
1 teaspoon caraway seeds
How to Make It
Combine yeast and warm water in a measuring cup; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 cup flour and next 5 ingredients in a large bowl, stirring well. Add yeast mixture to flour mixture; beat with a mixer at medium speed 2 minutes or until smooth. Gradually add remaining flour to form a soft dough.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). 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, 45 minutes or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12 x 7-inch rectangle. Roll up dough, starting at short side and pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size.
Preheat oven to 375°.
Bake at 375° for 35 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on a wire rack.
Oxmoor House Healthy Eating Collection
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