Anadama Bread Recipe

Discovering Anadama Bread
Ingredients: Makes 2 loaves
1 cup (5 ounce) cornmeal, plus extra for dusting
2 cups warm water(110 degrees)
½ cup molasses
5 tablespoons unsalted butter, melted
5 ½ cup(27 ½ ounces) all purpose flour
1 tablespoon instat or rapid rise yeast
2 ½ teaspoon salt

Procedures:

• Grease large bowl. Grease two 8 ½ by 4/ ½ inh loaf pans and dust with extra cornmeal. Whisk water, molasses, and melted butter in bowl or large measuring cup until combined.
• Using stand mixer fitted with dough hook, mix flour, yeast, salt and cornmeal on low speed until combined, about 5 seconds. Slowly add molasses mixtrue and knead until cohesive mass starts to form, about 2 minutes. Increase speed to medium low and knead until dough is smooth and elastic, 6 to 8 minutes. (dough shold clear sides of bowl but will stick to bottom.) turn out dough onto lightly floured counter and knead for 1 minute.
• Transfer dough to prepared bowl and cover with plastic wrap. Let sire at room temperature until almost doubled in size and fingertips depression in dough spring back slowly, 1 to 1 ½ hours.
• Gently press down on center of dough to deflate. Place dough on lightly floured counter and divide in dough into 17 by 8 inch rectangel. With short side facing you, roll dough away from you into firm cyclinder. Pinch seam closed. Place loaf seam side down in prepared pan, pressing gently into corners. Repeat with remaining dough.
• Cover loaves loosely with plastic and let rise at room temperature until almost doubled in size, 1 to 1 ½ hours( tops of loaves should rise about 1 inch above lips of pans). About 20 minutes before dough is fully risen, adjust oven rack to lower middle position and heat oven to 425degree.
• Place pans in oven and reduce oven temperature to 375 degrees. Bake until crust is brown and bread registers 200 degrees, 35 to 45 minutes, switching and rotating pans halfway through baking. Turn out loaves onto wire rack and let cool completely before serving, about 2 hours.