Anadama Bread


Sweet molasses yeast bread that has a nice heartiness from the cornmeal.

1 T. vegetable oil
2 (0.25 oz.) packages (4 ½ tsp.) active dry yeast
1/2 c. lukewarm water (about 80 F)
2 c. lukewarm milk (about 80 F)
1 c. ground yellow cornmeal
3/4 c. molasses (not blackstrap)
3 T. salted butter, melted
1 tsp. kosher salt
7 c. bread flour
1. Grease a large mixing bowl with the oil and set aside. 2. In a small bowl, dissolve the yeast in water, and let it sit for 5-10 minutes or until foamy. 3. In the bowl of a stand mixer fitted with a paddle attachment, combine milk, cornmeal, molasses, butter, and salt. 4. Stir in the yeast mixture. 5. Add 4 cups flour; stir to form dough. 6. Add remaining flour 1/4 cup at a time, stopping when the dough becomes stiff enough to knead. 7. Switch to the dough hook attachment, and knead until it's smooth and elastic, about 5 minutes. 8. Place the dough into greased bowl, turning to coat, and then cover with plastic wrap. Let it rise until doubled in bulk, about 1 ½ hours. 9. Gently punch the dough down, and then let it rest for 10 minutes. 10. Shape the dough into 2 loaves, and then place them into 2 greased 8x4-inch loaf pans. 11. Cover, and let them rise until just about doubled. 12. Bake at 350° until browned and cooked through, 25-30 minutes. 13. Invert loaves to cool onto a wire rack. 14. To make ahead: Bread can be frozen after baking. 15. To serve, let bread thaw in refrigerator overnight; reheat loaves wrapped in foil for 30 minutes at 325 degrees before serving.


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