One Bowl Anadama Bread

This is a very old recipe from the early 20th Century. It is a heavy, dense bread that fills you up. It is sweetened with molasses.  In most recipes, sugar is not added, but I do put some in mine with the yeast because it makes the yeast grow better.

Ingredients

2 Pkg active dry yeast
2 c. hot tap water
2 Tbs. sugar
1 c. yellow cornmeal
2 1/2 tsp. salt
1/4 c. butter or margarine, softened
1/2 c. molasses
5 1/2 to 6 1/2 c. flour

Directions

Grease two 8 1/2 X 4 1/2 X 2 1/2-inch loaf pans.

In a large bowl, combine yeast, hot tap water and sugar. Place in a warm location for 8 to 10 minutes for the yeast to bloom. This shows that the yeast is active and alive. 

Mix in cornmeal, salt, butter, molasses and 2 1/2 c. flour to the yeast mixture.  Beat 2 minutes on medium speed with an electric mixer.  Scrape the bowl occasionally. 

Add another 1/2 c. flour. Beat at high speed another 2 minutes. Scrape the sides of the bowl occasionally. 

Stir in the remaining flour to make a soft dough.  Turn the dough out onto a lightly floured surface. Knead the dough until smooth and elastic, or about 10 minutes. 

Grease the bowl you prepared the dough in.  Place the dough into the greased bowl, turning to grease the top. Cover and let rise in a warm location, free from draft, until doubled in bulk. This takes about 60 minutes.

Punch dough down. Turn out onto a lightly floured surface. Divide the dough in half and shape each half into loaves. To do this, simply roll the dough out into a rectangle, with one side being around 8-inches and the other side should be longer. Starting with the 8-inch side, roll the dough up tightly. Seal the ends by folding them under and seal the seam with your fingers.  

Cover and place the loaf pans in a warm location until doubled in size. This takes about 45 minutes.

Bake at 375° for 35 minutes, or until done.  Remove from pans. Brush the tops with butter. Then place the loaves on racks to cool.