Fleischmann's Anadama Bread
"Posted for a Recipezaar friend's request; haven't tried it (yet)."
photo by fluffernutter
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Yields:
-
1 loaf
ingredients
- 3 1⁄4 cups all-purpose flour
- 1 teaspoon all-purpose flour
- 1⁄2 cup cornmeal
- 1 teaspoon salt
- 1 package Fleischmann's active dry yeast or 1 package fast rising yeast
- 3 tablespoons butter or 3 tablespoons margarine
- 1 cup water
- 1⁄4 cup light molasses, at room temperature
directions
- In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
- Heat water, butter and molasses to 120F degrees to 130F degrees.
- Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
- With spoon, stir in enough additional flour to make soft dough.
- Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
- Cover; let rest on board 20 minutes.
- Roll dough to 14 x 9-inches.
- Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
- Place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
- Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
- Sprinkle top of loaf with 1 teaspoon flour.
- With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf.
- Bake at 375F for 45 minutes or until done.
- Remove from pan and cool on wire rack.
- To save up to 50-percent rising time use Fleischmann's Rapid Rise Yeast.
- Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.
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Reviews
-
I use clear syrup for the molasses.This bread has a sweet nutty taste. Makes great toast.Butter top soon as you take from oven keeps it softer. -
Pillowy soft and sweet! We usually eat whole grain breads, so this tasted like dessert to my family.
RECIPE SUBMITTED BY
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