*actually earlier than 1954.
Anadama Bread 1954
Course: SidesCuisine: AmericanDifficulty: MediumPrep time
2
hours20
minutesCooking time
1
hourTotal time
3
hours20
minutesConsidered an "old" recipe when it was printed in the St. Cloud Times on July 19, 1954
Ingredients
2 cups water
1/2 cup yellow corn meal
2 Tablespoons shortening
1/2 cup molasses
1-1/2 teaspoons salt
1 package active dry yeast (or 1 cake compressed yeast)
1/2 cup water
5 cups sifted flour (more or less)
Directions
- Boil 2 cups of water; stir cornmeal into the boiling water. When thoroughly mixed add shortening, molasses, and salt. Pour mixture into a large mixing bowl and cool to lukewarm.
- Sprinkle or crumble yeast into 1/2 cup water; use warm (not hot) water for active yeast; lukewarm water for compressed yeast. Stir until dissolved.
- When cornmeal-molasses mixture is lukewarm, stir in dissolved yeast and enough flour to make a stiff dough. Turn dough out on a lightly floured board and knead until smooth and elastic, about 8-10 minutes. Place is a greased bowl; cover with a cloth and let rise in a warm place, free from draft, until doubled in bulk -- about 1 hour.
- Turn out onto a lightly floured board. Cut dough in half and form each half into a loaf. Place loaves in 2 greased bread pans, 7-1/2 by 3-1/2 by 2-3/4 inches. Cover with a cloth. Let rise in a warm place, free from draft, until doubled in bulk--about 1 hour.
- Bake in a hot (400 degree F) oven 50-60 minutes.
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