Fleischmanns Anadama Bread Food

ANADAMA BREAD

Steps:

• Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
• In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
• In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

ANADAMA BREAD

Steps:

• Dissolve the yeast in warm water and let sit to proof while you are preparing the rest.
• Bring the water and salt to a boil in a saucepan.
• Add the cornmeal slowly stirring all the while so it will not get lumpy.
• Pour into a large bowl.
• Add the molasses and butter; cool to lukewarm.
• Add the yeast mixture and stir well.
• Add the flour gradually to make a good dough that you can knead.
• Knead 100 times.
• Place in greased bowl and let rise till doubled, about 1 1/2 hours.
• Punch down and divide in half and place in two greased pans.
• Let rise till almost double (about 1 hour).
• Bake in 375 degree oven for 40-45 minutes placing foil on top if it starts getting too brown.

FLEISCHMANN'S ANADAMA BREAD

Steps:

• In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
• Heat water, butter and molasses to 120F degrees to 130F degrees.
• Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
• With spoon, stir in enough additional flour to make soft dough.
• Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
• Cover; let rest on board 20 minutes.
• Roll dough to 14 x 9-inches.
• Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
• Place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
• Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
• Sprinkle top of loaf with 1 teaspoon flour.
• With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf.
• Bake at 375F for 45 minutes or until done.
• Remove from pan and cool on wire rack.
• To save up to 50-percent rising time use Fleischmann's Rapid Rise Yeast.
• Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.

ANADAMA BREAD

Steps:

• In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.