Gluten Free Anadama Bread Recipes

GLUTEN-FREE ANADAMA BREAD

Steps:

• Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm water. In bowl of a stand mixer with a paddle attachment, combine the eggs, oil, molasses, vinegar and yeast mixture. Gradually beat in the flour, cornmeal, xanthan gum and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 40 minutes., Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool.

OLD-FASHIONED ANADAMA BREAD

Steps:

• Mix the cornmeal with the 3/4 cups cold water in a medium saucepan.
• Whisk in the boiling water and bring to a boil over medium heat.
• When the cornmeal mixture starts to boil, add the butter, molasses and salt.
• Cook until the mixture is the consistency of pudding-- stirring constantly.
• It should take about 7 minutes.
• Transfer this mixture to a large bowl and let it cool to lukewarm.
• Don't get impatient with the cooling, because if it's too hot (over 115 degrees farenheit), it will kill the yeast.
• It will form a skin on the top, but it's no big deal.
• Sprinkle the yeast over the warm water in a small bowl and let it sit until the yeast looks foamy.
• Stir to dissolve the yeast, then add it to the cornmeal mush.
• Just an aside about the"warm" definition in case you are a beginning bread-maker without a thermometer.
• The temperature you want is when you drop water on your wrist, it feels neither cool nor hot-- test it the way you would a baby's bottle.
• I killed yeast with too-hot water when I was starting out.
• Now back to the recipe.
• Mix the all-purpose and wheat flours together and start stirring them into the cornmeal mixture, a cup at a time to make a soft, sticky dough.
• Turn out onto a lightly floured work service and knead until the dough is smooth and elastic, about 10 minutes.
• You can add more flour as needed, but don't get carried away.
• Because of the molasses, the dough will stay sticky.
• As long as the dough isn't sticking excessively to the board, you have enough flour.
• I knead this with my stand mixer, and there's always a little"smear" of dough around the edges of the bowl.
• Form the dough into a ball and put it in a large, lightly oiled bowl.
• Turn the dough ball to get a little oil all over it.
• Let rise until double in size, about an hour.
• Punch the dough down (Really, just pick up the sides and let it collapse on itself. No need to be violent.), cover with a towel, and let rest in the bowl for 10 minutes.
• Get two 9-x5-inch loaf pans ready by lightly oiling them.
• After the dough's little rest, divide it into two pieces and shape each piece into a loaf.
• Put them in the loaf pans, and roll them around so they get a nice little coating of oil.
• Cover with a towel and let the loaves rise until they touch the top of the pan.
• That takes about half an hour.
• While they're rising, preheat the oven to 400 degrees farenheit, and position your rack in the center of the oven.
• Slide the loaf pans in and bake for 15 minutes, then turn the oven down to 375 degrees and bake until the loaves are golden brown and sound hollow when tapped on the bottom.
• Let cool in the pans for 10 minutes, then remove the loaves from the pan and let cool on a wire rack.

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:

• Line 2 baking sheets with parchment. Sprinkle with cornmeal and set aside.
• Pour 2 cups milk in small saucepan and gradually stir in cornmeal. Place over medium- low heat and stir constantly until mixture thickens, about 3 minutes. Transfer to a small bowl and set aside to cool.
• In another small saucepan, combine remaining 2 cups milk, salt, molasses, and butter. Place over medium heat and whisk until butter is melted.
• Transfer milk-and-molasses mixture to an electric mixer and let stand until milk is lukewarm (110 degrees). Sprinkle yeast over it, stir, and let stand until yeast dissolves and is foamy on top, about 5 minutes.
• Add cooled cornmeal mixture and 4 cups flour to yeast-and-molasses mixture. Using the dough hook, mix on medium speed to combine ingredients. Slowly add remaining 6 to 6 1/2 cups flour in 3 or 4 additions, until dough is smooth and elastic but not sticky, about 5 minutes (or knead by hand for about 15 minutes). If necessary, turn the dough out onto a floured surface and knead in remaining 1/2 cup flour to keep it from being too sticky.
• Spray inside of large bowl with nonstick vegetable-oil spray. Place dough in bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour and 40 minutes.
• Punch down dough, turn it onto a work surface, and cut into 3 pieces. Shape each into an oblong loaf. Place 2 loaves on a prepared baking sheet and 1 loaf on another. Cover and let rise, about 1 hour.
• Heat oven to 350 degrees. Whisk egg yolk with 1 tablespoon water. Brush loaves with egg mixture and sprinkle with remaining 2 tablespoons cornmeal.
• Place loaves in oven and bake for about 40 to 45 minutes, until loaves are hollow sounding when tapped on bottom. Let cool on a wire rack before slicing.

GLUTEN FREE ANADAMA BREAD

Steps:

• Preheat oven to 375. Grease 8x4 loaf pan.
• Proof yeast, with 1/2 cup of the warm water plus sugar. Set aside till double.
• Mix eggs, vinegar, oil, molasses, and remaining water. Combine all dry ingredients except yeast.
• Slowly add wet ingredients to dry including yeast mixture. Using either stand mixer or hand mixer on low to incorporate all. It should look like a thick cake batter. If it glops when you lift the beaters add a little water until you get desired consistency. Turn mixer to high and beat 4 minutes.
• Turn dough into prepared pan. Cover with plastic wrap. Let rise 30 minutes or until doubled in size.
• Bake 50-60 minutes. Cover with foil after 20 minutes.
• Remove from oven and allow to cool 20 minutes before slicing.

MIMI'S ANADAMA BREAD (BREAD MACHINE)

Steps:

• Put the ingredients in your bread machine according to directions.
• Basic cycle; light crust; loaf size.
• Check it while it is kneading to make sure it is the right consistency; if it is dry add a few drops of water slowly till it is right and if too wet, add a tad of flour slowly.
• Cool on rack.