Anadama Bread

By phowley

Ingredients

• 7 to 8 c unsifted flour
• 2 1/2 tsp salt
• 1 1/4 c yellow corn meal
• 2 pkg Fleischmann's active dry yeast
• 1/3 c softened margarine
• 2 1/4 c very hot tap water
• 2/3 c molasses (at room temperature)

Details

Servings 2

Preparation

Step 1

In a large bowl, thoroughly mix 2 1/2 c flour, salt, corn meal, and dry yeast (undissolved).
Add margarine.
Gradually add hot water and molasses.
Beat 2 minutes at medium speed, scraping bowl.
Add 1/2 c flour, or enough flour to make a thick batter.
Beat at high speed for 2 minutes, scraping bowl.
Stir in enough additional flour to make a stiff dough.
Turn out onto lightly floured board.
Knead until smooth and elastic, about 8-10 minutes.
Place in greased bowl, turning to grease top.
Cover and let rise in warm place, free from draft, until doubled in bulk (about 1 hour).
Punch dough down.
Turn out onto lightly floured board.
Divide dough in half and shape into 14 x 9" loaves.
Place in 2 greased 9 x 3 x 5" loaf pans.
Cover and and let rise in warm place, free from draft, until doubled in size (about 45 minutes).
Preheat oven to 375.
Bake at 375 for about 45 minutes, or until done.
Remove from pans and cool on wire rack.