A classic recipe of Anadama bread made from cornmeal mush that comes out brown, crusty and chewy.
Ingredients:
2 cups cold milk
1/2 cup cornmeal
1 and 1/2 teaspoons salt
1/3 cup molasses
3 tablespoons shortening
1 package dry yeast
4 and 1/2 to 5 and 1/2 cups flour
Put 1 cup of the milk and gradually tire in the cornmeal. Place over medium heat and cook, stirring constantly for about 5 minutes or until the mush has thickened. Set aside to cool.
Put the other cup of milk in a separate pan and add salt, molasses and shorteneing. Heat until warm to you finger, and then pour mixture into a mixing bowl. sprinkle the yeast over stir, and let dissolve. after a minute or so, add the cornmeal mush and 2 cups of the flour.
Beat until throughly mixed then add more flour to make a manageable dough. turn onto a lightly floured surface and knead for a minute or two. Let rest 10 minutes. Continue kneading the dough until smoth and elastic, sprinkling on flour to keep it from getting sticky.
Place in a large greased bowl and let rise until doubled in size. Punch down dough and shape into two loaves. Place in greased loaf pans. Let rise until dough reaches top of pans or until doubled. Bake in apreheated 350 degree oven for 45 minutes. remove from pans and let cool on rackss
