OLD-FASHIONED ANADAMA BREAD
This recipe is from a wonderful cookbook called "From the Cook's Garden." It makes a sturdy homestyle bread with a hint of sweetness. I like mine spread with herbed cream cheese and topped with garden-fresh sliced tomatoes.
Provided by Elmotoo
Categories Yeast Breads
Time 3h
Yield 2 loaves
Number Of Ingredients 10
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 BREAD
A Tao Restaurant homemade bread recipe. Time includes rising times. Use a 8 1/4 x 4 1/4 inch loaf pan.
Provided by Missy Wombat
Categories Breads
Time 4h30m
Yield 1 loaf
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1928.7, Fat 37.5, SaturatedFat 21, Cholesterol 95.2, Sodium 2686.4, Carbohydrate 349.7, Fiber 14.3, Sugar 1.2, Protein 46.9
MIMI'S ANADAMA BREAD (BREAD MACHINE)
A delicious bread. Legend has it that a fisherman, tired of his wife's cooking, came up with this blend of stuff and as he sat down to eat, he grumbled, "Anna, damn her" because he was tired of her cornmeal mush. From then on this was called "Anadama" Bread.
Provided by Mimi in Maine
Categories Yeast Breads
Time 4h10m
Yield 16 serving(s)
Number Of Ingredients 14
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.
NEW ENGLAND ANADAMA BREAD (FOR BREAD MACHINES)
This is a wonderful bread recipe (automatic bread machine version) that's quite popular throughout the New England region of the United States. Original amounts yield a 1-pound loaf. But you can make a larger loaf (depending on the size of your bread machine. See Step #9 for ingredient amounts to make a 1 1/2-pound loaf, or Step...
Provided by Vickie Parks
Categories Savory Breads
Time 3h45m
Number Of Ingredients 9
Steps:
- 1. Measure ingredients, except sunflower seeds, into bread pan in the order listed.
- 2. insert bread pan securely into baking chamber; close lid.
- 3. Add sunflower seeds into automatic fruit/nut dispenser.
- 4. Plug bread machine unit into wall outlet.
- 5. For bread option, select WHITE. Choose loaf size (ingredient amounts listed above are for 1 lb loaf. Step #9 lists ingredient amounts for 1 1/2 lb loaf, and step #10 lists ingredient amounts for 2 lb loaf). Select desired crust color. Press START button.
- 6. The complete signal will sound when bread is done.
- 7. Using pot holders, remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)
- 8. Allow bread to cool (at least 20 minutes) on a wire rack until ready to serve. Makes 1 (1-pound) loaf. See Steps #9 for 1 1/2-pound loaf or Step #10 for a 2-pound loaf.
- 9. For 1 1/2 pound loaf, follow directions above, steps 1 through 8, using these ingredient amounts (added to ABM in order listed): 1 cup + 2 Tbsp water 3 Tbsp molasses 3 Tbsp dry skim milk powder 1 tsp salt 1 1/2 Tbsp unsalted butter or margarine, cut in pieces 1/2 cup yellow cornmeal 4 cups bread flour 1 1/2 tsp bread machine yeast 1/2 cup unsalted sunflower seeds
- 10. For 2 pound loaf, follow directions above, steps 1 through 8, using these ingredient amounts (added to ABM in order listed): 1 1/2 cups water 1/4 cup molasses 1/4 cup dry skim milk powder 1 1/2 tsp salt 2 Tbsp unsalted butter or margarine, cut in pieces 3/4 cup yellow cornmeal 4 1/2 cups bread flour 2 tsp bread machine yeast 1/2 cup unsalted sunflower seeds
ANADAMA BREAD
This is a delicious bread especially toasted. I'm sure most of you that make bread know the story of this particular bread, but I will tell it again for those who don't know. The name comes from a New England fisherman whose lazy wife always served him corn meal mush and molasses for dinner. One day he came home and found the same corn meal and molasses. Tired of it, he mixed it with flour and yeast and baked it as bread, saying, "Anna damn her."
Provided by Mimi in Maine
Categories Yeast Breads
Time 38m
Yield 2 loaves
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2467, Fat 24.1, SaturatedFat 12, Cholesterol 45.8, Sodium 2525.9, Carbohydrate 499.6, Fiber 18, Sugar 64, Protein 57.9
NEW ENGLAND ANADAMA BREAD (BREAD MACHINE)
Make and share this New England Anadama Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Measure the ingredients into the baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Basic Cycle.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 270.6, Fat 4.2, SaturatedFat 0.6, Cholesterol 0.8, Sodium 317.8, Carbohydrate 50.5, Fiber 1.9, Sugar 6.3, Protein 7.3
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