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Anadama Bread
A soft, mildly sweet and nutty tasting sandwich loaf made with flour and some cornmeal. This bread also makes very good French toast and bread pudding.
Servings Prep Time
1loaf 15minutes
Cook Time Passive Time
35minutes 150minutes
Servings Prep Time
1loaf 15minutes
Cook Time Passive Time
35minutes 150minutes
Ingredients
Instructions
  1. To the warm water, add the honey and yeast. Mix and allow to prove. In a bowl, mix the flour, cornmeal and salt till well blended. Add the yeast and then the oil. Adding water as required, knead into a soft and pliable dough.
  2. Shape the dough into a ball and place it in a well oiled bowl. Turn the dough so it is evenly coated with oil. Cover loosely and allow it to rise for about 1 1/2 hours or till it has doubled in volume.
  3. Gently knead the dough a couple of times. Press out into a rectangle, such that the short side of the rectangle fits your loaf pan. .I used a 9″ x 4″ loaf pan.
  4. Tightly roll the dough from the short end, as for a swiss or jelly roll, and pinch the sides to seal neatly. Place the loaf in a greased tin and allow to rise again. Brush with water if you want a crust.
  5. Bake at dough 190C (375F) for about 35 minutes until it is done and brown in colour. The loaf should sound hollow when tapped. Cool on a rack completely. Do not slice until completely cool.