In response to Dave's request here are two recipes from my archives,
for Anadama brad:
OK, here are two versions of the recipe. The first is from "Fleiscmann's
New Treasury of Yeast Baking" published about 1970, the second from the
"KitchenAid Cookbook" distributed by Whirlpool's KitchenAid Division.
One Bowl Anadama Bread (makes 2 loaves)
5 1/2 to 6 1/2 cups unsifted flour
2 1/2 teaspoons salt
1 cup yellow corn meal
2 packages active dry yeast
1/4 cup margarine or butter
2 cups very hot tap water
1/2 cup molasses (at room temperature)
Combine 2 1/2 cups flour, salt, corn meal, and yeast in bowl. Add softened
margarine. Gradually add very hot tap water and molasses and beat for 2
minutes at medium speed of electric mixer, scraping bowl as needed. Add
1/2 cup flour or enough to make a thick batter. Beat at high speed for
2 more minutes. Stir in enough additional flour to make a soft dough.
Turn out on floured board, and knead for about 8 to 10 minutes, until
smooth and elastic. Place in greased bowl, turning to grease top. Cover
and let rise until doubled, about an hour. Punch down, shape into two
loaves, place in greased 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Let
rise again, about 45 minutes. Bake at 375 F 35 to 40 minutes or until done.
Cool on wire racks.
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Anadama Bread (yield 2 loaves)
2 cups cold water
1 cup cornmeal
1/2 cup molasses
1/3 cup butter or margarine
2 teaspoons salt
5 to 6 cups unbleached flour
2 packages active dry yeast
2 eggs
Combine water and cornmeal in saucepan over medium heat. Cook and stir
until thickened. (I put them in the microwave in a Pyrex measuring cup.)
Remove from heat and add molasses, butter, and salt. Cool to lukewarm.
Place 4 cups flour and yeast in bowl. Attach bowl and dough hook. Turn
to speed 2 and mix 15 seconds. Gradually add cornmeal mixture and eggs
and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup
at a time, until dough clings to hook and cleans sides of bowl. Knead
on speed 2 for 2 minutes or until dough is smooth and elastic. Place
in greased bowl, turning to grease top. Cover; let rise in warm place
free from draft until doubled, about 1 hour. Punch dough down and divide
in half. Form into loaves and place in greased 8 1/2 by 4 1/2 by 2 1/2
inch pans. Cover; let rise until almost doubled in bulk, about 45 minutes.
Bake at 375 F for 25 minutes. Cover loaves with aluminum foil and bake
15 minutes longer. Remove from pans and cool on wire racks.
We like the second, eggy version. I never bother with the aluminum foil,
since we don't mind a dark crust. The molasses browns quite dark in the
oven, all that sugar would. This is great for breakfast toast or with
peanut butter.
-- Gary Lee Phillips, Quality Control Engineer, NOTIS Systems Inc.
<phillips@twain.notis.com> Tel: (708) 866-0130 Fax: (708) 866-0178
[ insert disclaimers and pithy sayings here if desired ]