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Anadama Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 05 Dec 2011 08:00:36 -0800
v111.n048.2
* Exported from MasterCook *

                                Bread. Anadama

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2           packages  yeast
    2               cups  lukewarm water
    3        tablespoons  blackstrap molasses
    2        tablespoons  canola oil
    1                cup  yellow cornmeal
       3/4      teaspoon  nutmeg
    3 1/2           cups  unbleached white flour -- to 4C
    1 3/4           cups  whole-wheat flour -- to 2C
    2          teaspoons  salt

1. Combine yeast, warm water and molasses in a large bowl. Let stand 
until the yeast dissolves and bubbles, about 10 minutes.

2. Stir in oil, cornmeal, nutmeg, 3 1/2 cups white flour and 1 3/4 
cups whole wheat flour.

3. Beat with a wooden spoon until dough is sticky. Knead dough 
thoroughly on a clean, floured surface, for about 5 minutes, adding 
more flour if needed, but not too much as this should be a somewhat 
sticky dough. Place dough in an oiled bowl, cover with a clean cloth, 
and let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.

4. Punch down and allow dough to rise a second time, about 45 to 50 
minutes, again until doubled.

5. Punch dough down a third time and divide it in half. Form into 
loaves and place in sprayed 9 x 5 x 2 1/2" loaf pans. Let rise a 
third time, covered, for 30 to 35 minutes or until almost doubled in 
bulk. Towards the end of this rising, preheat oven to 350F.

6. Bake loaves about 45 to 55 minutes or until brown and crusty on 
both tops and bottoms. Remove loaves from pans and let cool on a rack.

Makes two loaves, 12 slices per loaf.

Per slice: 120 calories, 2g fat, 4g prot., 25g carbs., 2g fiber, 200mg sodium.

Description:
    "An American original dating from the Colonial era"
Source:
    "Return of a Native Bread by Crescent Dragonwagon,
original recipe Diane Kellner, owner of Gap Mountain Bakery & Cafe in 
Keene, N.H."
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 2g Fat (10.8% 
calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 181mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.