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Print this Recipe    QUICK-AND-EASY ANADAMA BREAD

1/3 c. cornmeal
1 tsp. salt
1 pkg active dry yeast
3 c. all-purpose flour
1/4 c. light molasses
3 T. margarine or butter
1 large egg

In large bowl, combine cornmeal, salt, yeast, and 1 cup flour. In
1-quart saucepan over low heat, heat molasses, margarine or butter,
and 1 cup water until very warm (120 degrees to 130 degrees F).
Margarine or butter does not need to melt completely. Meanwhile,
grease a 2-quart souffle dish or casserole.

With mixer at low speed, gradually beat molasses mixture into dry
ingredients just until blended. Increase speed to medium; beat 2
minutes, occasionally scraping bowl with rubber spatula. Beat in
egg and 1 cup flour to make a thick batter; continue beating 2
minutes, scraping bowl often. With wooden spoon, stir in remaining
1 cup flour to make a soft dough.

Place dough in souffle dish. Cover and let rise in warm place (80-85
degrees F) until doubled, about 1 hour.

Preheat oven to 375 degrees F. Bake bread 30-35 minutes until
browned and loaf tests done. Remove loaf from souffle dish. Cool
bread on wire rack.

Makes 1 round loaf, about 10 servings.

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