Anadama Bread
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
39
Spice
58
Sweetness
61
Sourness
35
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
110 g
Active Dry Yeast1 tbsp
Sugar1.25 cups
Water (warm 110 to 115 degrees)2 tbsps
Unsalted Butter (melted)2 tsps
Salt3.5 cups
Bread Flour1 cup
Yellow Cornmeal1
ButterDirections:
1
Combine the yeast, sugar, and 1/4 cup of the warm water in the mixer bowl or in a large mixing bowl and mix well
2
Set aside for about 10 minutes, while the yeast "blooms
3
" When the yeast looks frothy, add the melted butter, molasses salt, flour, and cornmeal
4
Slowly add up to 1 cup more warm water, mixing with the dough hook or a wooden spoon
5
The amount of liquid may vary, depending on the flour, so add just enough water to form a soft, but not sticky dough
6
Knead by machine for about 10 minutes, or by hand for about 15 minutes, until the dough is smooth and elastic
7
Lightly oil or butter a large bowl
8
Shape the dough into a ball, place it in the bowl, and turn it once so it is lightly greased all over
9
Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot
10
(An oven that has been heated to 200 degrees and then turned off is a perfect spot)
11
Let the dough rise until doubled in volume, about 1 hour
12
Grease 2 (9 1/2 by 5-inch) loaf pans
13
Turn the dough out onto a lightly floured surface
14
Cut it in 1/2 and shape each 1/2 into a loaf
15
Place each in the greased loaf pans, return to the warm spot, and let the loaves rise until they are about doubled in size, 20 to 30 minutes
16
Meanwhile, preheat the oven to 350 degrees
17
Brush the top of the loaves with the egg wash and bake for 1 hour, or until deep golden brown
18
To test for doneness, remove the hot bread from 1 pan and knock on the bottom of the loaf: you will hear a hollow sound if the bread is done
19
If necessary, return to the oven for 5 to 10 minutes
20
Turn both loaves out of the pans and cool on a rack for at least 20 minutes