Anadama Bread

1. 1

   Pour cornmeal into a large bowl or bowl of a stand mixer. Bring 2 cups water to a boil, then pour over cornmeal, stirring vigorously until no lumps remain. Let sit 30 minutes.

2. 2

   Add molasses, butter and salt to cornmeal mixture; stir until butter is (mostly) melted. In a separate small bowl, whisk together warm water and yeast; let sit 5-10 minutes or until foamy.

3. 3

   Pour yeast mixture into bowl; stir to combine. Add flour, 1 cup at a time, stirring after each addition. Stir until a shaggy dough forms (it will be stickier than normal). Divide dough evenly between 2 lightly greased 9-by-5-inch loaf pans, spreading dough to corners as best as you can. Cover pans with lightly greased plastic wrap and let rise in a warm place until doubled, about 2-4 hours.

4. 4

   Preheat oven to 350u00b0F. When dough is doubled, remove plastic wrap and bake loaves until golden brown and a toothpick inserted in the center comes out clean, about 45-55 minutes. Remove from oven and cool 5 minutes in pans. Then remove loaves from pans and cool completely on a cooling rack before slicing.

5. 5

   Recipe adapted from Simply Recipes.

* Per serving · 4 servings · Values may vary.

No additional tips available.