Anadama Bread was a new term for me, but when I saw the recipe in an old bread machine book I had, I knew I wanted to give it a try. Molasses was listed in the ingredients and though it’s not normally an ingredient I would think of adding to bread, I was almost certain Kevin and I would enjoy eating this fresh made loaf.
Sure enough! The slices are moist and chock full of the characteristic molasses flavor. I love toasting my piece, spreading thick with butter and sprinkling (*generously*) with cinnamon-sugar.
Anadama Bread
recipe adapted from Bread Machine Bounty (BHG)
Makes 1 (1-1/2 pound) loaf
Ingredients
1-1/4 cup water
1/4 cup molasses
3 Tbsp shortening or margarine
3 cups flour
1/2 cup cornmeal
3/4 tsp salt
2 tsp yeast
Directions
Combine ingredients in bread machine bowl in the order listed. Use the dough cycle (or white bread bake cycle.) When cycle is complete turn dough out onto a lightly floured surface. Roll into a large rectangle, roughly 9 inches wide, and begin rolling into a loaf, pinching together after each turn. Place in a greased 9×5 inch pan and let rise in a warm place for 30-45 minutes, or until risen 1 inch above the edge of the pan. Bake at 350 degrees for 22 minutes (or until loaf sounds hollow when tapped). Turn out onto a wire rack to cool completely before slicing.
Serve with butter, or honey, or jam.
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