Wednesday, February 10, 2010

Brown Molasses Anadama Bread

2 cups all purpose flour
1 cup of cornmeal, preferably whole grain
2 packets of instant yeast
1 teaspoon kosher salt
2 cups hot water
1/2 cup dark molasses
5 T melted butter

Combine all ingredients in your bread machine, according to manufacturer's instructions.

To make by hand:
In a large bowl, mix together the flour, cornmeal, yeast and salt.

In a smaller bowl, combine the water, molasses and butter.

Add the wet ingredients to the dry and whisk for about 2 minutes.

Add 2 more cups of flour, 1 cup at a time and mix thoroughly.

Generously flour your kneading surface with 1/4 cup all purpose flour, and begin kneading. When the first 1/4 cup is thoroughly incorporated, add another 1/4, incorporate completely and then another 1/4 cup. (3/4 cups total)

Another 1/4 cup flour and a couple more minutes kneading and it should look a little drier and smoother. Total kneading time is about 6 or 7 minutes.

Oil a bowl and place the dough in it, turning a few time to coat all the surfaces and cover with a piece of plastic wrap or small towel, and place bowl in a fairly warm spot.

After the dough has doubled in size, about 60 to 90 minutes, turn the dough back out onto working surface (dust with flour) and knead for a couple minutes until the dough comes back into a working ball again.

Cut the dough into two equal pieces and shape into loaves. Place the half dough on the counter with the cut side up and form into an elongated oval. Fold the side farthest from you toward yourself and press along the edges to seal. Turn it around and again pull the side farthest from you into the middle and press down. Bring the ends in until the meet in the middle. Using your fingers, pinch all of the edges together and roll gently to smooth it all out. Place the dough in a well-greased bread pan and press firmly all over the top to work the dough into an even layer in the pan.

Preheat oven to 350 degrees F.

Brush the tops of the loaves with melted butter and return loaves to a warm spot and allow to rise until the dough is just above the top of the pan.

Once they’ve risen again, bake for about 45 minutes, until the top is very brown and the loaves sound hollow when thumped.

Remove from pans immediately and cool on a rack.


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP