Annadama Batter Bread
| This is an old recipe that got its name from a fisherman’s wife named Anna. Because she was lazy and he had to bake the bread, he called it Annadama bread. |
| 3/4 cup boiling water |
| 1/2 cup yellow cornmeal |
| 3 tbsp shortening |
| 1/4 cup light molasses |
| 2 tsp salt |
| 1 pkg dry yeast |
| ¼ cup warm water (110 – 115 degrees) |
| 1 egg, beaten |
| 2 3/4 to 3 cups sifted Stone-Buhr unbleached bread flour |
Stir together boiling water, cornmeal, shortening, molasses, and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add yeast, egg, and 1¼ cups flour to cornmeal mixture. Beat with an electric mixer at medium speed for 2 minutes. With a spoon, beat and stir in remaining flour until batter is smooth. Grease 9 x 5-inch loaf pan and sprinkle with a little cornmeal and salt. Spread batter in pan. With a floured hand, gently smooth top and shape loaf. Cover and let rise until batter just reaches the top of the pan, about 1½ hours. Bake at 375 degrees for 25 to 35 minutes or until done. Remove from pan and cool on rack before serving. Makes 1 loaf. |
