| ANADAMA BREAD |
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Makes 2 Loaves1 cup Martha White® Yellow Cornmeal 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 1/2 cup molasses 2 teaspoons salt 2 cups boiling water 1 package active dry yeast 1/4 cup warm water (110F to 115F) 5 to 6 cups all-purpose flour Combine cornmeal, Crisco, molasses, and salt in a large bowl. Stir in boiling water. Let cool to lukewarm. Meanwhile, sprinkle yeast over warm water; let stand until softened. Add 1 cup flour ro lukewarm mixture; beat until very smooth. Mix in softened yeast. Add about half of remaining flour and beat until very smooth. Mix in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface. Cover; let rest for 10 minutes. Knead dough until smooth and elastic. Place dough in a greased deep bowl and turn to bring greased surface to top. Cover; let rise in a warm place until doubled (about 1 hour). Punch down dough; divide in half. Shape into loaves. Place in 2 greased 9- x 5- x 3-inch loaf pans. Cover; let rise again until doubled (about 1 hour). Preheat oven to 375ºF. Bake at 375ºF for 30 to 35 minutes or until bread tests done. Remove from pans and cool on racks. |
