Recipe - Quick-And-Easy Anadama Bread

1/3 cup Cornmeal
1 teaspoon Salt
1 pack Active dry yeast
3 cup Allpurpose flour
One fourth cup Light molasses
3 tablespoon 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
1quart 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 2quart
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 (8085
degrees F) until doubled, about 1 hour.

4. Preheat oven to 375 degrees F. Bake bread 3035 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.

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