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Old Tyme Anadama Bread

Submitted by: frugaljan on March 30, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Old Tyme Anadama Bread

An easy yeast bread we have enjoyed for years.

Difficulty: Easy

Servings: 12

Cook Time: 50-55 min  


3/4 c. boiling water
1/2 c. stone-ground cornmeal
3 Tbsp. butter
1/4 c. molasses
2 tsp. salt
1 Tbsp dry yeast
1/4 c. lukewarm water
2 3/4 c. unbleached flour
1 large egg, room temperature


Stir together: boiling water, cornmeal, butter, molasses, salt; let cool to lukewarm.

Dissolve the yeast in the 1/4 cup lukewarm water, let sit 10 minutes or so, to sponge.

Add yeast mixture, egg, and half of the flour to the lukewarm cornmeal mixture. Beat for 2 minutes, scraping sides of bowl frequently.

Add remaining flour, mix with a wooden (or other strong) spoon until blended into dough.

Spread batter in a well greased loaf pan (batter will be sticky). Smooth top of batter by flouring hand and patting top into shape. Cover, let rise in a warm place until batter reaches top of the loaf pan.

Heat oven to 375. Bake for 50 to 55 minutes; crust will be dark brown. Remove hot bread from pan, brush top with melted butter. Cool before cutting.

Categories: Breads, Old-Fashioned, Yeast Breads

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