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ANADAMA BREAD

2 c water
1/2 c corn meal
2 T butter
1/2 c dark molasses
2 t salt
2 pkg dry granular yeast
1/2 c lukewarm water
1 T sugar
6 c flour
1/4 c warm melted butter

Boil the 2 cups water and gradually add the corn meal in a slow
stream, stirring constantly until the mixture is smooth. Add 2 T.
butter, the molasses and salt; let stand until lukewarm. Add the
yeast to the 1/2 cup lukewarm water, sprinkle with sugar, cover
and let stand until foaming and doubled in volume. Add to corn
meal mixture. Stir in the flour, gradually, just enough to make
a stiff dough. Knead well for 10 minutes. Place in a warm greased
bowl, cover and let rise until doubled in bulk. Cut through dough
several times with a knife. Cover and let rise again for 45 minutes
until doubled in bulk. Toss lightly on a floured board. Knead
and mold into two loaves.

Place in greased and lightly floured bread pans. Cover and let
rise again until doubled in bulk. Bake in a 400 degree oven for
20 minutes; reduce heat to 375 degrees and continue to bake until
the loaves are golden brown. Brush bread with warm melted butter
and turn on sides on a cooling rack to cool.

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