Quick-and-Easy Anadama Bread
We’ve streamlined this Early American cornmealmolasses
bread by turning it into a batter bread and
using quick-rise yeast.
Prep: 25 minutes plus rising Bake: 30 minutes
3 cups all-purpose flour
1⁄3 cup cornmeal
1 teaspoon salt
1 package quick-rise yeast
1 cup water
1⁄4 cup light (mild) molasses
3 tablespoons butter or margarine, softened
1 large egg
1. In large bowl, with wire whisk, stir 1 cup flour,
cornmeal, salt, and yeast. In 1-quart saucepan, heat
water and molasses over low heat until very warm
(120° to 130°F). Meanwhile, grease 2-quart soufflé
dish or deep casserole.
2. With mixer at low speed, gradually beat molasses
mixture and butter into flour mixture just until
blended. Increase speed to medium; beat 2 minutes,
occasionally scraping bowl with rubber spatula. Beat in
egg and 1 cup flour to make thick batter; continue
beating 2 minutes, frequently scraping bowl. With
wooden spoon, stir in remaining 1 cup flour to make
soft dough.
3. Place dough in prepared soufflé dish. Cover with
plastic wrap and let rise in warm place (80° to 85°F)
until doubled, about 1 hour.
4. Meanwhile, preheat oven to 375°F. Bake bread
until browned and loaf sounds hollow when lightly
tapped on bottom, 30 to 35 minutes. Remove loaf
from soufflé dish; cool on wire rack. Makes 1 round
loaf, 10 slices.
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