Old-Fashioned Anadama Bread Recipe

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Old-Fashioned Anadama Bread
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Ingredients
10
Count
Nutrition
771
Calories
Total time
47
Minutes
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Ingredients:

Directions:

  1. Mix the cornmeal with the 3/4 cups cold water in a medium saucepan.
  2. Whisk in the boiling water and bring to a boil over medium heat.
  3. When the cornmeal mixture starts to boil, add the butter, molasses and salt.
  4. Cook until the mixture is the consistency of pudding- stirring constantly.
  5. It should take about 7 minutes.
  6. Transfer this mixture to a large bowl and let it cool to lukewarm.
  7. Don't get impatient with the cooling, because if it's too hot (over 115 degrees farenheit), it will kill the yeast.
  8. It will form a skin on the top, but it's no big deal.
  9. Sprinkle the yeast over the warm water in a small bowl and let it sit until the yeast looks foamy.
  10. Stir to dissolve the yeast, then add it to the cornmeal mush.
  11. Just an aside about the warm definition in case you are a beginning bread-maker without a thermometer.
  12. The temperature you want is when you drop water on your wrist, it feels neither cool nor hot- test it the way you would a baby's bottle.
  13. I killed yeast with too-hot water when I was starting out.
  14. Now back to the recipe.
  15. Mix the all-purpose and wheat flours together and start stirring them into the cornmeal mixture, a cup at a time to make a soft, sticky dough.
  16. Turn out onto a lightly floured work service and knead until the dough is smooth and elastic, about 10 minutes.
  17. You can add more flour as needed, but don't get carried away.
  18. Because of the molasses, the dough will stay sticky.
  19. As long as the dough isn't sticking excessively to the board, you have enough flour.
  20. I knead this with my stand mixer, and there's always a little smear of dough around the edges of the bowl.
  21. Form the dough into a ball and put it in a large, lightly oiled bowl.
  22. Turn the dough ball to get a little oil all over it.
  23. Let rise until double in size, about an hour.
  24. Punch the dough down (Really, just pick up the sides and let it collapse on itself. No need to be violent.), cover with a towel, and let rest in the bowl for 10 minutes.
  25. Get two 9-x5-inch loaf pans ready by lightly oiling them.
  26. After the dough's little rest, divide it into two pieces and shape each piece into a loaf.
  27. Put them in the loaf pans, and roll them around so they get a nice little coating of oil.
  28. Cover with a towel and let the loaves rise until they touch the top of the pan.
  29. That takes about half an hour.
  30. While they're rising, preheat the oven to 400 degrees farenheit, and position your rack in the center of the oven.
  31. Slide the loaf pans in and bake for 15 minutes, then turn the oven down to 375 degrees and bake until the loaves are golden brown and sound hollow when tapped on the bottom.
  32. Let cool in the pans for 10 minutes, then remove the loaves from the pan and let cool on a wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 771.21 Kcal (3229 kJ)
Calories from fat 81.73 Kcal
% Daily Value*
Total Fat 9.08g 14%
Cholesterol 18.32mg 6%
Sodium 954.25mg 40%
Potassium 712.35mg 15%
Total Carbs 154.15g 51%
Sugars 25.4g 102%
Dietary Fiber 5.44g 22%
Protein 16.17g 32%
Vitamin A 0.1mg 3%
Iron 6.9mg 38%
Calcium 107.5mg 11%
Amount Per 100 g
Calories 232.35 Kcal (973 kJ)
Calories from fat 24.62 Kcal
% Daily Value*
Total Fat 2.74g 14%
Cholesterol 5.52mg 6%
Sodium 287.49mg 40%
Potassium 214.61mg 15%
Total Carbs 46.44g 51%
Sugars 7.65g 102%
Dietary Fiber 1.64g 22%
Protein 4.87g 32%
Iron 2.1mg 38%
Calcium 32.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 20
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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