Bread – Muggsy Lauer https://muggsylauer.com Musician, coffee roaster, cemetery and history enthusiast. Fri, 19 Jul 2024 16:25:33 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://i0.wp.com/muggsylauer.com/wp-content/uploads/2026/01/guildx170.png?fit=32%2C32&ssl=1 Bread – Muggsy Lauer https://muggsylauer.com 32 32 193498805 Anadama Bread from 1954* https://muggsylauer.com/2024/07/19/anadama-bread-from-1954/ Fri, 19 Jul 2024 16:25:31 +0000 https://muggsylauer.com/?p=1022 *actually earlier than 1954.

Anadama Bread 1954
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Anadama Bread 1954

Recipe by Cecily BrownstoneCourse: SidesCuisine: AmericanDifficulty: Medium
Prep time

2

hours 

20

minutes
Cooking time

1

hour 
Total time

3

hours 

20

minutes

Considered 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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