Anadama bread is a traditional bread in the New England states, originating from the seaport town of Gloucester in Massachusetts.
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
In a saucepan, combine milk, water and shortening. and bring to boil over medium high heat. Remove from heat, stir in cornmeal until combined. Cool to lukewarm.
In bowl of mixer, dissolve yeast in 1/4 cup water and let it stand five minutes or until foamy. Pour cornmeal mixture into 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 board dusted with flour. Knead 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 dough and let rest 5 minutes.
Divide 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.