Anadama Bread
Ingredients:
2 cups warm skim or lowfat milk, 105-115 F
1 package active dry yeast
2 teaspoons salt
2 tablespoons oil
0.333 cup molasses
1 cup cornmeal
1 cup whole wheat lour
3 - 4 cups unbleached white flour
Yield: 2 medium loaves
In a large mixing bowl, dissolve the yeast in the warm milk. Then stir in the salt, oil, and molasses. Now incorporate the cornmeal, whole wheat flour, and about 3 cups of white flour. Keep stirring with your heavy wooden spoon until the mixture comes away from the sides of the bowl.
Turn out the mixture onto your floured work surface, and knead in about 1 cup of flour. Don't be a stickler for proportions. Knead for about 10 minutes or until the dough is silky and pliable.
Cover the dough with a plate or cloth and allow it to rise on the counter or in an oiled bowl until it has doubled in bulk. This should take from 45 to 90 minutes if the temperature is between 75 and 85 degrees. Punch down the dough, and cut it in two with a sharp knife. Then shape the dough into two loaves and place them into oiled bread pans. Cover the loaves with a cloth and allow them to rise again until doubled in bulk. Thi should take about half as long as the first rise. Preheating the oven is not necessary. Bake for 40 minutes and 350 degrees.
Fast Forward:
To save time, don't punch down the dough. Shape the dough into loaves, and allow it to rise just once in bread pans before baking.
2 cups warm skim or lowfat milk, 105-115 F
1 package active dry yeast
2 teaspoons salt
2 tablespoons oil
0.333 cup molasses
1 cup cornmeal
1 cup whole wheat lour
3 - 4 cups unbleached white flour
Yield: 2 medium loaves
In a large mixing bowl, dissolve the yeast in the warm milk. Then stir in the salt, oil, and molasses. Now incorporate the cornmeal, whole wheat flour, and about 3 cups of white flour. Keep stirring with your heavy wooden spoon until the mixture comes away from the sides of the bowl.
Turn out the mixture onto your floured work surface, and knead in about 1 cup of flour. Don't be a stickler for proportions. Knead for about 10 minutes or until the dough is silky and pliable.
Cover the dough with a plate or cloth and allow it to rise on the counter or in an oiled bowl until it has doubled in bulk. This should take from 45 to 90 minutes if the temperature is between 75 and 85 degrees. Punch down the dough, and cut it in two with a sharp knife. Then shape the dough into two loaves and place them into oiled bread pans. Cover the loaves with a cloth and allow them to rise again until doubled in bulk. Thi should take about half as long as the first rise. Preheating the oven is not necessary. Bake for 40 minutes and 350 degrees.
Fast Forward:
To save time, don't punch down the dough. Shape the dough into loaves, and allow it to rise just once in bread pans before baking.