Anadama Bread is a unique New England Recipe that produces a sweet bread that makes great French Toast or is a perfect toasting bread to pair with a number of delicious toppings and spreads.
2 cups cold water
1 cup cornmeal
1/2 cup of molasses
1/3 cup butter or margarine
2 teaspoons salt
5–6 cups all purpose flour
2 packages active dry yeast
2 eggs
1. Combine water and cornmeal in saucepan over medium heat. ook and stir until thickened. Remove from heat and add molasses, butter, and salt. Cool to lukewarm.
2. Place 4 cups of flour and yeast in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix for 30 seconds. Gradually add cornmeal mixture and eggs and mix 2 minutes. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until the dough clings to the hook and cleans the side of the sides of the bowl. Knead on Speed 2 for 3 to 5 minutes or until dough is smooth and elastic.
Place in a greased bowl, turning to grease the top. Cover, let rise in a warm place, free from draft, until doubled in bulk, about one hour.
Punch the dough down and divide in half. Shape each half into s loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover, let rise in warm place, free from draft, until almost doubled in bulk, about 45 minutes. Bake at 375 F for 25 minutes. Cover loaves with aluminum foil and bake for 15 minutes longer. Remove from pans immediately and cool on wire racks.
