Tuesday, July 13, 2010

Anadama Bread

Recently our stake had an emergency preparedness fair. Our Relief Society was asked to provide samples of recipes that can be made with food storage staples. This bread stays moist when cut and is very hearty.


From A Century of Mormon Cookery

by Hermine B. Horman & Connie Fairbanks.

2/3 cup cornmeal 2 cup boiling water

2 Tb Shortening 1/2 cup molasses

1 tsp salt 1 pkg yeast (1 T)

1 cup warm water 6 cups flour

Stir the cornmeal slowly into the boiling water and mix well. Add shortening, molasses and salt. Set aside to cool. Dissolve the yeast in the warm water, about 5 minutes; then add alternately with flour to the LUKEWARM cornmeal mixture. Knead until smooth and place in large greased bowl, in a warm place. Cover and let rise until double in bulk.

Turn out onto floured board, divide into 2 loaves. Place in greased bread pans and let rise again until double in bulk. Bake 375 degrees F for 1 hour.

*This recipe came from the early settlers of Massachusetts.

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