Ingredients
-
3/4
-
1/2
-
1 1/2
-
1/2
-
3
-
2
-
1
-
1/4
-
4
-
2
-
-
-
-
-
Directions
Old-Fashioned Anadama Bread,This recipe is from a wonderful cookbook called “From the Cook’s Garden.” It makes a sturdy homestyle bread with a hint of sweetness. I like mine spread with herbed cream cheese and topped with garden-fresh sliced tomatoes.,Not a mistake ~ zero stars. I remember as a kid mom would make anadama bread every once in a while. And we all loved it. I had her recipe for years and had baked it several times every time, it was just like she baked. Somewhere I lost the recipe and I wanted to bake some or anadama bread. I hit the internet and found this recipe. I printed the recipe and follow the instructions. I was horribly disappointed! As I was adding the flour to the prior mix of molasses, cornmeal, butter, etc. it was really difficult to mix because it was so dry, I couldn’t incorporate all the flour into the wet ingredients. I couldnt figure out why. It was mostly dry. But I dumped it out on the counter and tried to knead it but it was too dry. It was lumpy flour with a lot of dry flour. That was really odd because I had followed the instructions exactly as printed! I double checked the recipe and the only liquid ingredient of any quantity was molasses, so I added another C of molasses. As I was kneading that extra molasses nothing was sticking together it was just dust. So I added C more molasses. Kneading that in, things started to stick together but after hour it still wasnt enough so I added C more molasses. Kneading that in it started sticking together better and it was also sticking to my hands so I figured there was plenty of molasses. Per instructions I put in a bowl, covered with a towel to let it raise. It took me almost an hour to clean up the counter, pull the range out and clean all of the flower and droppings that got shoved between the cabinet and range when I was trying to knead the dough. I put everything back together and checked the dough. No change, it did not raise at all. That was fresh yeast and I worked as it was supposed to during prep and nothing was too hot so it wasnt the yeast. I cut the dough into 2 pieces, formed into loaves, put in lightly greased pans, and wait for them to raise. After 30 minutes I put them in the oven even though they had not raised at all. Oven was set at 400. After 15 minutes I turn the oven down to 375and waited. After another 15 minutes or so I pulled the loaves out, theyre the same size as they were when I drop them in there. So Ive got a couple of brick doorstops now, not exactly what I had in mind but at least useful. I went back to the original recipe online, I read the directions word for word, there was nothing I didnt do, there was no ingredient I missed. So I checked the ingredient list, there are 10 items listed. As I went through every ingredient I checked it off as being used in tonights bread making except one, 1 cups boiling water. Where was that supposed to be added? I dont know. So if you want a couple of bricks doorstops this is your recipe if you want anadama bread this is not the one for you.,This bread is extremely popular here. The first time I made it, it came out awesome. It had a good flavor, soft but not too soft, dense enough to be used for sandwiches but not overly dense either. All in all, it was amazing. My second batch? Uh…let’s just say it was one of my more spectacular bread failures. Too dense, didn’t rise right, and as solid as a brick. I know I added too much flour and over kneaded it. Meh – mistakes happen. I’ll be slicing it up and freezing it until I make French toast casserole again. I plan on trying again later and with luck I’ll have my earlier success again.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix the Cornmeal With the 3/4 Cups Cold Water in a Medium Saucepan. |
|
2
Done
|
Whisk in the Boiling Water and Bring to a Boil Over Medium Heat. |
|
3
Done
|
When the Cornmeal Mixture Starts to Boil, Add the Butter, Molasses and Salt. |
|
4
Done
|
Cook Until the Mixture Is the Consistency of Pudding-- Stirring Constantly. |
|
5
Done
|
It Should Take About 7 Minutes. |
|
6
Done
|
Transfer This Mixture to a Large Bowl and Let It Cool to Lukewarm. |
|
7
Done
|
Don't Get Impatient With the Cooling, Because If It's Too Hot (over 115 Degrees Farenheit), It Will Kill the Yeast. |
|
8
Done
|
It Will Form a Skin on the Top, but It's No Big Deal. |
|
9
Done
|
Sprinkle the Yeast Over the Warm Water in a Small Bowl and Let It Sit Until the Yeast Looks Foamy. |
|
10
Done
|
Stir to Dissolve the Yeast, Then Add It to the Cornmeal Mush. |
