Anadama Bread

1. 1

   Lightly grease two ovenproof bowls.

2. 2

   Coat easch with 2tsp cornmeal, shake out excess.

3. 3

   In separate bowl stir 1cup cornmeal and salt into boiled water.

4. 4

   Let stand 10-15 minutes or until thick and lukewarm.

5. 5

   In a large bowl sprinkle yeast over warm water, let rest 10min.

6. 6

   Stir in molasses, oil and the cornmeal mixture.

7. 7

   Beat in 5 cups flour with a mixer.

8. 8

   Add 1cup with spoon.

9. 9

   Divide batter into prepared bowls.

10. 10

    Sprinkle tops with 2tsp cornmeal.

11. 11

    Let rise uncovered 1hour 15min.

12. 12

    or til doubled.

13. 13

    Bake loaves 55-60 min at 375*.

* Per serving · 4 servings · Values may vary.

No additional tips available.