LITTLE ANADAMA LOAVES

Little Anadama Loaves image

Provided by Becky Rosenthal

Time 2h35m

Yield 6

Number Of Ingredients 11

3/4 cup boiling water
1/2 cup yellow cornmeal
3 tablespoons shortening
1/4 cup molasses
2 teaspoons salt
1 package regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1 egg
2 3/4 cups Gold Medal™ all-purpose flour
Additional cornmeal and salt
Melted butter

Steps:

Grease 6 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or generously spray with cooking spray.
In large bowl, stir together boiling water, cornmeal, shortening, molasses and salt. Cool to lukewarm.
In small cup, stir yeast into warm water until dissolved. Add yeast, egg and half of the flour to lukewarm cornmeal mixture. With electric mixer on medium speed, beat 2 minutes, scraping side and bottom of bowl frequently. With spoon, stir in remaining flour until thoroughly blended into batter.
Spread batter evenly in loaf pans. Batter will be sticky. With floured hands, smooth tops by patting into shape. Let rise in warm place until batter reaches top of pan, about 1 hour 30 minutes.
Heat oven to 375°F. Sprinkle tops of loaves with a little cornmeal and salt.
Bake 30 to 35 minutes. To test loaf, tap top crust; it should sound hollow. Crust will be dark brown. Immediately remove bread from pans; place on cooling rack. Brush tops with melted butter. Cool completely before slicing.

Nutrition Facts : ServingSize 1 Serving