anadamacorner

ANADAMA BREAD
This is a no-knead, batter type version of this bread that hails from pioneer times.

1/2 cup yellow cornmeal
1 cup boiling water
2 Tbsp. butter
1/4 cup molasses
1 tsp. salt

1/4 cup warm water
1 tsp. sugar
2 tsp. yeast (or 1 pkg)

1 egg
2 3/4 cups all-purpose flour

Measure cornmeal into a bowl or large pyrex measuring cup. Pour 1 cup boiling water over and stir. Add butter, molasses and salt and stir until butter is melted. Allow mixture to cool to lukewarm.

Dissolve sugar in 1/4 cup warm water (warm to back of arm or wrist). Stir in yeast. Stir into cornmeal mixture.

Beat in egg. Add flour and stir until thoroughly combined.

Cover bowl with lid, greased waxed paper or plastic wrap and allow to rise about 1 1/4 hours until doubled. Round up with floured hands and place in greased loaf pan. Cover again with greased wax paper or plastic wrap and let rise about 45 minutes until doubled in size again.

Preheat oven and bake at 375*F for about 35 minutes until browned and hollow sounding when tapped.

Turn out of pan. Butter top and allow to cool.

anadama_sliced