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.