Anadama Batter Bread Recipes

Steps:

• In a small bowl, proof the yeast in the warm water.
• In large bowl, combine the boiling water, cornmeal, butter, molasses, and salt. Add the egg and 1 1/2 cups of the flour. Beat until well combined.
• Add the rest of the flour and yeast, and beat again.
• Spoon the dough into a 9-inch bread pan. Let rise for about 1 hour.
• Preheat the oven at 375°F and bake for 35 minutes.

Steps:

• Combine 1 cup water, the cornmeal, molasses and 4 tablespoons butter in a saucepan. Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes. Transfer to the bowl of a stand mixer and let cool until lukewarm (105 degrees F to 110 degrees F), stirring occasionally, about 20 minutes.
• Sprinkle the yeast over 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes. Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon. Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes.
• Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball. Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes. Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes. Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
• Brush a 9-by-5-inch loaf pan with vegetable oil. Punch down the dough and turn out onto a clean surface. Shape into a smooth 4-by-8-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees F.
• Uncover the pan and transfer to the oven. Reduce the temperature to 350 degrees F and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes. (Cover loosely with foil if it is browning too quickly.) Brush with melted butter and let rest in the pan, 10 minutes. Turn out onto a rack and let cool before slicing or freezing.
• MAKE IT AHEAD Let the bread cool completely, wrap in plastic wrap and foil, and freeze for up to 2 weeks. To serve, unwrap and thaw at room temperature for 2 hours. Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes.

Steps:

• Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
• In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
• In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Steps:

• In a larg bowl, dissolve the yeast in the warm milk.
• Stir in the molasses and butter.
• Add the cornmeal and 1 cup flour and beat vigorously until smooth.
• Mix in salt and enough remaiing flour to make a stiff daough.
• Knead until smooth and elastic.
• Form dough into a ball and place it in a lightly oiled bowl.
• Turn it once to coat the surface with oil.
• Cover with a cloth and place in a warm area until it has doubled in size[approx 1 1/2- 2 hours].
• A closed car in a sunny spot is a good location.
• Punch the dough down and let it rest for 10 minutes.
• Shape into 1 large loaf and place in well greased loaf tins.
• Allow to rise until almost doubled[45-60 minutes].
• Brush tops with beaten egg.
• Bake in a preheated 375 deg F oven for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Steps:

• Mix together the cornmeal and 1/2 cup water and cook a few minutes until a soft mush. Add butter and molasses.
• In a separate bowl mix together dry ingredients. Create a well in the center and poor in cornmeal molasses mixture. Mix together, then start adding a cup of water. The dough should be too sticky to knead, but still a dough--not a batter. Spray (or brush) the top lightly with cooking oil then put the whole bowl in a plastic grocery sack and set aside for 8 hours.
• Turn the dough out on a well floured board (I use whole wheat flour for this). Liberally sprinkle the top with flour and let it rest for 10-15 minutes. Fold the dough over on itself several times. If its too sticky to do this easily, just keep adding bits of flour until the folding goes easily. Finally gather the dough into a ball, place it on a piece of parchment, cover with a dish towel (not terry cloth) or cloth napkin, and let it rise a couple of hours.
• Preheat the oven to 450 with a dutch oven or other heavy oven proof pot (with a lid).
• When its time to bake, score the top of the loaf with a razor. Holding onto the parchment paper, lower the bread into the hot pot--paper and all-- and put the lid on. Bake for about 25 minutes with the lid and 10 without.
• This will not have a hard crust like most artisan breads. The pot lid helps it not to become overly brown.
• The times listed include only active prep time and cooking time--not the hours you just set it aside.

Steps:

• Preheat oven to 400°F. and butter twelve 1/3-cup muffin tins.
• In a bowl whisk together flour, cornmeal, baking powder, baking soda, salt, currants, and pecans. In a small bowl whisk together sour cream, eggs, butter and molasses. Add sour cream mixture to flour mixture, stirring until just combined (do not overmix).
• Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.

Steps:

• Place cornmeal into bowl.
• Carefully pour boiling water into cornmeal, stirring to make sure it is smooth.
• Let stand to cool for about 30 minutes.
• Stir in molasses, salt and butter.
• Place yeast in pan, then bread flour, the cornmeal mixture.
• Select white bread and push "start".

Steps:

• In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.