Crusty Anadama Rolls Food

ANADAMA BREAD

Steps:

• Combine 1 cup water, the cornmeal, molasses and 4 tablespoons butter in a saucepan. Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes. Transfer to the bowl of a stand mixer and let cool until lukewarm (105 degrees F to 110 degrees F), stirring occasionally, about 20 minutes.
• Sprinkle the yeast over 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes. Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon. Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes.
• Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball. Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes. Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes. Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
• Brush a 9-by-5-inch loaf pan with vegetable oil. Punch down the dough and turn out onto a clean surface. Shape into a smooth 4-by-8-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees F.
• Uncover the pan and transfer to the oven. Reduce the temperature to 350 degrees F and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes. (Cover loosely with foil if it is browning too quickly.) Brush with melted butter and let rest in the pan, 10 minutes. Turn out onto a rack and let cool before slicing or freezing.
• MAKE IT AHEAD Let the bread cool completely, wrap in plastic wrap and foil, and freeze for up to 2 weeks. To serve, unwrap and thaw at room temperature for 2 hours. Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes.

OLD-FASHIONED ANADAMA BREAD

Steps:

• Mix the cornmeal with the 3/4 cups cold water in a medium saucepan.
• Whisk in the boiling water and bring to a boil over medium heat.
• When the cornmeal mixture starts to boil, add the butter, molasses and salt.
• Cook until the mixture is the consistency of pudding-- stirring constantly.
• It should take about 7 minutes.
• Transfer this mixture to a large bowl and let it cool to lukewarm.
• Don't get impatient with the cooling, because if it's too hot (over 115 degrees farenheit), it will kill the yeast.
• It will form a skin on the top, but it's no big deal.
• Sprinkle the yeast over the warm water in a small bowl and let it sit until the yeast looks foamy.
• Stir to dissolve the yeast, then add it to the cornmeal mush.
• Just an aside about the"warm" definition in case you are a beginning bread-maker without a thermometer.
• The temperature you want is when you drop water on your wrist, it feels neither cool nor hot-- test it the way you would a baby's bottle.
• I killed yeast with too-hot water when I was starting out.
• Now back to the recipe.
• Mix the all-purpose and wheat flours together and start stirring them into the cornmeal mixture, a cup at a time to make a soft, sticky dough.
• Turn out onto a lightly floured work service and knead until the dough is smooth and elastic, about 10 minutes.
• You can add more flour as needed, but don't get carried away.
• Because of the molasses, the dough will stay sticky.
• As long as the dough isn't sticking excessively to the board, you have enough flour.
• I knead this with my stand mixer, and there's always a little"smear" of dough around the edges of the bowl.
• Form the dough into a ball and put it in a large, lightly oiled bowl.
• Turn the dough ball to get a little oil all over it.
• Let rise until double in size, about an hour.
• Punch the dough down (Really, just pick up the sides and let it collapse on itself. No need to be violent.), cover with a towel, and let rest in the bowl for 10 minutes.
• Get two 9-x5-inch loaf pans ready by lightly oiling them.
• After the dough's little rest, divide it into two pieces and shape each piece into a loaf.
• Put them in the loaf pans, and roll them around so they get a nice little coating of oil.
• Cover with a towel and let the loaves rise until they touch the top of the pan.
• That takes about half an hour.
• While they're rising, preheat the oven to 400 degrees farenheit, and position your rack in the center of the oven.
• Slide the loaf pans in and bake for 15 minutes, then turn the oven down to 375 degrees and bake until the loaves are golden brown and sound hollow when tapped on the bottom.
• Let cool in the pans for 10 minutes, then remove the loaves from the pan and let cool on a wire rack.

ANADAMA ROLLS WITH MIXED SEEDS

Steps:

• Mix milk, molasses, butter and salt in small saucepan. bring to simmer. Pour milk mixture into bowl of heavy-duty mixer fitted with paddle attachment. Cool to 155°F, about 30 minutes.
• Meanwhile place 1/4 cup warm water in measuring cup. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves into milk mixture. Mix in 3/4 cup cornmeal. Mix in whole wheat flour. Mix in enough bread flour, 1/2 cup at a to form slightly sticky dough. Turn dough out onto floured surface. Knead until smooth and elastic, adding more bread flour if dough is too sticky, about 8 minutes. Form dough into ball.
• Butter large bowl. Place dough in bowl; turn to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm area until doubled, about 1 1/2 hours.
• Sprinkle 2 heavy large baking sheets generously with cornmeal. Punch down dough. Turn out onto floured surface and knead until smooth, about 3 minutes. Divide dough into 16 equal portions. Roll each portion between palms and work surface to 8-inch-long rope about 3/4 inch thick. Grasping 1 rope at both ends,tie into loose knot. Repeat with remaining ropes. Place on prepared baking sheets, spacing 2 inches apart. Cover with towels. Let rise in warm area until doubled, about 45 minutes.
• Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Brush rolls with egg glaze. Sprinkle with seeds. Bake until rolls are golden and sound hollow when tapped, switching and rotating baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks. (Can be made 2 weeks ahead. Cool. Wrap in foil; freeze. If desired, rewarm thawed wrapped rolls in 350°F oven 10 minutes.) Serve warm or at room temperature.

MIMI'S ANADAMA BREAD (BREAD MACHINE)

Steps:

• Put the ingredients in your bread machine according to directions.
• Basic cycle; light crust; loaf size.
• Check it while it is kneading to make sure it is the right consistency; if it is dry add a few drops of water slowly till it is right and if too wet, add a tad of flour slowly.
• Cool on rack.

GRAMMA'S ANADAMA BREAD

Steps:

• Pour hot water over cornmeal and stir well.
• Let stand for 20 minutes.
• Dissolve yeast in warm water& let stand for 5 minutes.
• Add shortening, molasses and salt to cornmeal mixture.
• Stir in dissolved yeast.
• Stir in flour and beat thoroughly.
• Spoon into 4 greased loaf pans, cover and let raise until doubled.
• Preheat oven to 350.
• Bake for 50 minutes.
• Remove from pans and let cool on racks.

ANADAMA BREAD

Steps:

• In a larg bowl, dissolve the yeast in the warm milk.
• Stir in the molasses and butter.
• Add the cornmeal and 1 cup flour and beat vigorously until smooth.
• Mix in salt and enough remaiing flour to make a stiff daough.
• Knead until smooth and elastic.
• Form dough into a ball and place it in a lightly oiled bowl.
• Turn it once to coat the surface with oil.
• Cover with a cloth and place in a warm area until it has doubled in size[approx 1 1/2- 2 hours].
• A closed car in a sunny spot is a good location.
• Punch the dough down and let it rest for 10 minutes.
• Shape into 1 large loaf and place in well greased loaf tins.
• Allow to rise until almost doubled[45-60 minutes].
• Brush tops with beaten egg.
• Bake in a preheated 375 deg F oven for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

ANADAMA CHEESE BREAD

Steps:

• Combine 2 1/3°C.
• water, cornmeal, and salt in saucepan- cook till bubbly and thickened.
• Add in honey, shortening and cheese- stir and cool to lukewarm.
• Measure warm water into large mixing bowl, sprinkle or crumble in yeast; stir to dissolve.
• Stir in lukewarm cornmeal mixture.
• Add 4 cups flour, beat until blended.
• Add enough more flour to form a stiff dough, easy to handle- mixing with hands.
• Put in greased bowl- turn over to bring up greased side or brush top with softened shortening; cover with damp cloth and let rise in warm place (85 degrees F)- free from draft, about 1 to 1 1/2 hours, or until doubled in bulk.
• Punch down, and let rise again about 30 minutes or until almost doubled.
• Turn out on board; divide dough in half.
• Roll or punch dough into a 9x12" rectangle, pressing out as many air bubbles as possible.
• Spread dough with soft butter, sprinkle with paprika (enough to have a nice layer of color), and roll up tightly as for jelly roll.
• Seal each turn and pinch seam to seal.
• Place sealed side down in greased 9x5x3 loaf pan.
• Brush top with melted butter and sprinkle with cornmeal.
• Repeat for other half of dough.
• Cover with damp cloth, and let rise for about one hour.
• Bake at 350 degrees F for one hour, remove from pans and cool.
• Makes 2 loaves.

ANADAMA ROLLS

Steps:

• Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to large bowl. Cool until thermometer inserted into center of mixture registers 115°F, whisking often, about 15 minutes.
• Pour 1/2 cup warm water into small bowl; sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 13 minutes. Stir yeast mixture into cornmeal mixture. Gradually mix in 4 3/4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl. Sprinkle 1/4 cup flour onto work surface. Turn dough out onto floured surface; knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky). Form dough into ball. Coat large bowl with 1 tablespoon butter. Add dough to bowl and turn to coat dough with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
• Punch down dough. Cover dough with plastic wrap; let stand 10 minutes. Coat each of two 9-inch-diameter cake pans with 1/2 tablespoon butter. Roll dough into 18-inch-long log. Cut into 18 equal pieces. Using floured hands, form each dough piece into ball. Place 9 dough balls in each pan, spacing apart. Cover each pan loosely with towel. Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes. Position rack in center of oven and preheat to 400°F. Melt 2 tablespoons butter in small saucepan over medium heat. Brush top of rolls with melted butter, then sprinkle with sesame or poppy seeds. Place rolls in oven and immediately reduce temperature to 350°F. Bake rolls until golden brown, about 30 minutes. (Can be made 1 day ahead. Cool completely. Store airtight at room temperature. Wrap rolls in foil and rewarm in 350°F oven 10 minutes.) Serve warm.