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Anadama Bread

3 cups whole wheat flour
3-4 cups all purpose flour
1/2 cup yellow cornmeal
1/4 cup dark brown sugar
2 packages rapid rise yeast
2 cups water
1/4 cup dark molasses
1/3 cup shortening
1 Tbs. salt
2 eggs

Combine whole wheat flour, one cup all-purpose flour, corn meal,
brown sugar and yeast. Heat water, molasses, shortening and salt
just 'til warm (1150 to 1250); stirring constantly. Add to flour
mixture, stir a few times and then add eggs. Beat at low speed one
half minute, then three minutes at high speed. Stir in as much
flour as you can mix in with a spoon. On a floured surface, knead
in enough flour to make a moderately soft dough (3-5 minutes total).
Cover and let rest 10 minutes. Grease two 9x5x3 inch loaf pans.
Shape dough into two loaves and place in pans. Cover and let rise
until nearly double (about 60 minutes). Bake in a 375 oven for
30-40 minutes. Remove from pans and let cool. Courtesy of Beth
Bayerl

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