Fleischmanns Anadama Bread Recipes

ANADAMA BREAD

Steps:

• Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
• In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
• In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

ANADAMA BREAD

Steps:

• Combine the yeast, sugar, and 1/4 cup of the warm water in the mixer bowl or in a large mixing bowl and mix well. Set aside for about 10 minutes, while the yeast "blooms." When the yeast looks frothy, add the melted butter, molasses salt, flour, and cornmeal. Slowly add up to 1 cup more warm water, mixing with the dough hook or a wooden spoon. The amount of liquid may vary, depending on the flour, so add just enough water to form a soft, but not sticky dough. Knead by machine for about 10 minutes, or by hand for about 15 minutes, until the dough is smooth and elastic.
• Lightly oil or butter a large bowl. Shape the dough into a ball, place it in the bowl, and turn it once so it is lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. (An oven that has been heated to 200 degrees and then turned off is a perfect spot). Let the dough rise until doubled in volume, about 1 hour.
• Grease 2 (9 1/2 by 5-inch) loaf pans. Turn the dough out onto a lightly floured surface. Cut it in 1/2 and shape each 1/2 into a loaf. Place each in the greased loaf pans, return to the warm spot, and let the loaves rise until they are about doubled in size, 20 to 30 minutes.
• Meanwhile, preheat the oven to 350 degrees. Brush the top of the loaves with the egg wash and bake for 1 hour, or until deep golden brown. To test for doneness, remove the hot bread from 1 pan and knock on the bottom of the loaf: you will hear a hollow sound if the bread is done. If necessary, return to the oven for 5 to 10 minutes. Turn both loaves out of the pans and cool on a rack for at least 20 minutes.

FLEISCHMANN'S ANADAMA BREAD

Steps:

• 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.

QUICK ANADAMA BREAD

Steps:

• Preheat oven to 350°F. Grease 9x5-inch glass loaf pan. Mix all purpose flour, whole wheat flour, yellow cornmeal, baking powder, salt and baking soda in large bowl. Combine buttermilk, dark molasses, butter and egg in another bowl and mix to blend. Add to dry ingredients and stir until just blended. Spoon into prepared loaf pan. Sprinkle with poppy seeds. Bake until loaf is springy to touch, about 1 hour. Cool in pan on rack 10 minutes. Turn out onto rack. Cool bread to room temperature. Cut into slices and serve.

BLUEBERRY ANADAMA BREAD

Steps:

• Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
• Dissolve yeast in warm water (110 degrees F).
• When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
• Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
• Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.

ANADAMA BREAD

Steps:

• In a larg bowl, dissolve the yeast in the warm milk.
• Stir in the molasses and butter.
• Add the cornmeal and 1 cup flour and beat vigorously until smooth.
• Mix in salt and enough remaiing flour to make a stiff daough.
• Knead until smooth and elastic.
• Form dough into a ball and place it in a lightly oiled bowl.
• Turn it once to coat the surface with oil.
• Cover with a cloth and place in a warm area until it has doubled in size[approx 1 1/2- 2 hours].
• A closed car in a sunny spot is a good location.
• Punch the dough down and let it rest for 10 minutes.
• Shape into 1 large loaf and place in well greased loaf tins.
• Allow to rise until almost doubled[45-60 minutes].
• Brush tops with beaten egg.
• Bake in a preheated 375 deg F oven for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.