Serve hot with butter and cinnamon.
Have you ever had Anadama bread?
It’s a traditional dark yeast bread from New England.
Elise Bauer
like welcomeHank Shawas he shares the recipe for this delicious loaf he made for us the other day.
Serve it hot, and then later as toast.
Anadama bread also freezes well, which is why this recipe makes two loaves.
Elise Bauer
It will also take some time to rise properly sometimes 3 to 4 hours.
Just give it time, itll rise.
Let sit for 30 minutes.
Elise Bauer
Add the molasses, salt and butter and stir to combine.
The cornmeal water should still be warm enough to melt the room temperature butter.
Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl.
Elise Bauer
Sprinkle the yeast over the water and let sit for a few minutes.
Then stir it to gently combine.
Let sit for another 5 minutes.
Elise Bauer
Add the bread flour, a cup at a time, stirring after each addition.
You will end up with something of a gloopy mess.
Butter a couple of 5- x 9-inch loaf pans.
Cover with a tea towel and let rise for several hours, until it doubles in size.
Preheat the oven to 350F .
Bake the breads for 45 to 50 minutes, or until a skewer or knife blade comes out clean.
Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.
