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ANADAMA BREAD 1 1/2 c. boiling water 1 tsp. salt 1/3 c. yellow cornmeal 1/3 c. molasses 1 1/2 Tbsp. shortening 1 cake/envelope yeast dissolved in 1/4 c. water 4 to 4 1/2 c. sifted flour The name Anadama comes from a New England fisherman whose lazy wife always served him cornmeal mush and molasses for dinner. Tired of the meal, he mixed it with flour and yeast and bake it as bread, saying: "Anna damn her." Stir in cornmeal in boiling water and salt. Stir in molasses and shortening and cool to lukewarm. Blend in yeast mixture. Mix flour in with spoon, then with hand (dough will be sticky). Knead on lightly floured board until dough is smooth, elastic and doesn't stick to board. Place in greased bowl, turning once to bring greased side up. Cover with damp cloth and let rise until double (1 1/2 to 2 hours). Punch down and turn into greased 9 x 5 x 3-inch loaf pan. Pat until rounded shape. Let rise until doubled (1 hour). Bake at 375 degrees for 40 to 45 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |