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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Anadama Bread

Date Added: January 04, 2014


1/2 Cup Corn 1/2 Cup Corn meal preferably yellow and stone-ground
3 Tablespoons Shortening 3 Tablespoons Shortening melted
1/4 Cup Molasses 1/4 Cup Molasses divided
2 Teaspoons Salt 2 Teaspoons Salt to 1 ts
3/4 Cup Water 3/4 Cup Boiling water
1 Unit Dry Yeast 1 Unit Pkg active dry yeast or 1 cake compressed or or
1/4 Cup Water 1/4 Cup Warm water
1 Unit Egg 1 Unit Egg beaten
3 Cups All-Purpose Flour 3 Cups Sifted all-purpose flour
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1. Combine corn meal, shortening, molasses, salt and boiling water in a large bowl.

2. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture.

3. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball.

4. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan.

5. Sprinkle top with a little corn meal and salt.

6. Bake in preheated 350 F oven for 50 to 55 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Yeast, Gluten, Corn, Sulfites allergies.
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