The best delicious Quick-and-easy Anadama Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Quick-and-easy Anadama Bread recipe today!
Hello my friends, this Quick-and-easy Anadama Bread recipe will not disappoint, I promise! Made with simple ingredients, our Quick-and-easy Anadama Bread is amazingly delicious, and addictive, everyone will be asking for more Quick-and-easy Anadama Bread.
What Makes This Quick-and-easy Anadama Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Quick-and-easy Anadama Bread.
Ready to make this Quick-and-easy Anadama Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/3 c Cornmeal
1 ts Salt
1 pk Active dry yeast
3 c All-purpose flour
1/4 c Light molasses
3 tb Margarine or butter
1 lg Egg
From: christi@meaddata.com (Christi Wilson)
Date: 12 Jan 1994 23:31:22 GMT
Good Housekeeping, October 1992. About 3.5 hours before serving or day
ahead:
1. In large bowl, combine cornmeal, salt, yeast, and 1 cup flour. In
1-quart saucepan over low heat, heat molasses, margarine or butter, and 1
cup water until very warm (120 degrees to 130 degrees F). Margarine or
butter does not need to melt completely. Meanwhile, grease a 2-quart
souffle dish or casserole.
2. With mixer at low speed, gradually beat molasses mixture into dry
ingredients just until blended. Increase speed to medium; beat 2 minutes,
occasionally scraping bowl with rubber spatula. Beat in egg and 1 cup flour
to make a thick batter; continue beating 2 minutes, scraping bowl often.
With wooden spoon, stir in remaining 1 cup flour to make a soft dough.
3. Place dough in souffle dish. Cover and let rise in warm place (80-85
degrees F) until doubled, about 1 hour.
4. Preheat oven to 375 degrees F. Bake bread 30-35 minutes until browned
and loaf tests done. Remove loaf from souffle dish. Cool bread on wire
rack. Makes 1 round loaf, about 10 servings. Each serving: About 210
calories, 5 g fat 21 mg cholesterol, 270 mg sodium.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings
Leave a Reply