Anadama bread is a traditional bread in the New England states, originating from the seaport town of Gloucester in Massachusetts. Serve this toothsome bread with chowder.
INGREDIENTS:
2 cups milk
1/4 cup water
4 tablespoons butter
2/3 cup cornmeal
1 tablespoon salt
1/2 cup molasses
2 packages active dry yeast
1/4 cup lukewarm water
5 to 6 cups all-purpose flour
METHOD:
In a saucepan, combine milk, water, and shortening. and bring to a boil over medium-high heat. Remove from heat, and stir in the cornmeal until combined. Cool to lukewarm.
In a mixing bowl, dissolve yeast in 1/4 cup water and let it stand for five minutes or until foamy. Pour cornmeal mixture into the mixing bowl and add salt, molasses, and 1 cup of flour, and beat for 2 minutes. Add 1 more cup of flour, and beat for 1 minute. Add remaining flour, 1 cup at a time, beating after each addition or until the dough no longer sticks to the sides of the bowl.
Place dough on a board dusted with flour. Knead the dough for 8 to 10 minutes. (If your mixer has a dough hook, the kneading can be done by the mixer rather than by hand.)
Place dough in a greased bowl and let rise until double in bulk, about 1 hour. Punch down the dough and let rest for 5 minutes.
Divide the dough in half and shape each piece into a loaf. Place dough in two greased bread pans, cover lightly and let rise until almost doubled in bulk, about 45 minutes.
Bake in preheated 375˚F oven for 50 to 55 minutes.
