Liddy Barry'S Anadama Bread – a delicious recipe with cornmeal, yeast, T, molasses, salt, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Mix Cornmeal w/ 3/4 c cold water. Soften the yeast in the remaining cold water.
2
2. Add cornmeal to the boiling water and stir over low until it boils. Add butter, molasses, and salt, cool until lukewarm.
3
3. Combine the yeast and cornmeal. Add wheat flour and enough white flour to give a fairly firm, non-sticky dough. Turn out on floured board and knead until smooth and elastic.
4
4. Turn the dough into a greased bowl, grease the surface, cover with a towel and let rise in a warm place (80-85F) until doubled in bulk.
5
5. Knead lightly again and shape into 2 loaves. Place in greased loaf pans an greased cookie sheets. Brush with oil. Cover and let rise until doubled in bulk.
6
6. Bake in a preheated oven (400F) for 15 min. Reduce oven to 345 and bake 35 min longer.
1840
kcal
Calories
115
g
Fat
183
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 c cornmeal, 1 c cold H2O, 1 packet yeast, 1.5 c boiling H2O, and more.
Yes, Liddy Barry'S Anadama Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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