ANADAMA BREAD
3 c. flour
1 c. cornmeal
2 pkgs. dry yeast
1 tsp. salt
2 c. hot water
5 tbsp. butter
1/2 c. molasses
Combine dry ingredients. Combine water, butter and molasses and add to flour mixture. Beat 150 strokes by hand or 3 minutes by mixer. Add flour to make a stiff dough; turn onto floured board and knead for about 10 minutes or until no longer sticky. Place in buttered bowl, cover and let rise for 1 to 1 1/2 hours until double. Punch down and shape into loaf. Put in well buttered 8" round cake pan; cover and let rise again until it doubles. Bake at 375 degrees for 35 minutes.

ANADAMA BREAD
5 1/2 to 6 1/2 c. flour
2 1/2 tsp. salt
1 c. yellow cornmeal
2 pkg. dry yeast
1/4 c. margarine
2 c. hot tap water
1/2 c. molasses
In a large bowl, thoroughly mix 2 1/2 cups flour, salt, cornmeal and undissolved yeast. Add margarine. Gradually add hot water and molasses. Beat 2 minutes. Stir in enough additional flour to make a soft dough. Turn onto floured board, knead until smooth and elastic. Place in greased bowl, cover and let rise in warm place until double, about 1 hour. Punch dough down. On floured board, divide dough in half, shape into loaves and place in greased 8 x 4 x 2 pans. Cover and let rise until double, about 45 minutes. Bake at 375 degrees for 35 minutes. Remove from pans and cool on wire rack.

ANADAMA BREAD
1 3/4 c. boiling water
1/2 c. cornmeal
3 tbsp. shortening
2 tsp. salt
1/4 c. warm water
1 pkg. yeast
1 egg
2 3/4 c. flour
1/4 tsp. salt
1 tbsp. cornmeal
1 tsp. soft margarine
1/4 c. molasses
2-3 tbsp. cornstarch in flour,
optional
In large bowl pour boiling water over corn meal. Stir in shortening, molasses and salt. Let cool to lukewarm. Sprinkle yeast over 1/4 cup warm water and then stir into cooled cornmeal mixture. Add egg and half the flour. Beat 2 minutes. Add balance of flour. Knead and let rise until double in bulk. Make 2 round loaves. Sprinkle or roll loaves in margarine and cornmeal mixture. Bake at 350 degrees on cookie sheet about 35 minutes. Raisins, nuts or other favorites may be added. The egg may be omitted.

ANADAMA BREAD
3 1/2 c. water
3/4 c. molasses
1/2 c. margarine
1 c. cornmeal
2 pkgs. yeast
1 tbsp. salt
Approximately 10 c. white flour
Heat water, molasses and margarine to boiling. Stir in cornmeal with wire whisk and cook for 2 minutes (stir constantly). Set aside and cool for approximately 45 minutes. In a large bowl, combine yeast, salt and 2 cups flour. Beat in cornmeal mixture for several minutes. Add 1 1/2 cups flour and beat for several more minutes. Add 5 cups of flour to form a soft dough. Knead for 5 to 10 minutes, adding more flour if needed. Shape into ball and place into greased bowl. Cover with a damp cloth and let rise for 1 1/2 hours. Punch down center with fist and let rest 15 minutes. Grease 2 large bread pans and roll out dough and place into pans. Let rise for 45 minutes. Bake in preheated 350 degree oven for 30 to 35 minutes. Remove immediately from pans and cool.

MASSACHUSETTS ANADAMA BREAD
2 c. water
1/2 c. yellow cornmeal
1 tbsp. butter
1/2 c. honey or molasses
2 tsp. salt
2 env. active dry yeast
About 7 1/2 c. unsifted all-purpose
flour
In a saucepan combine water, cornmeal, butter, honey or molasses and salt. Stir over a low heat until mixture bubbles and thickens slightly. Cool to lukewarm. Pour yeast into a large bowl and stir in lukewarm water. Stir in cornmeal mixture. Gradually stir in enough flour until a stiff dough is formed. Turn onto a heavily floured surface and knead for 5 minutes or until smooth and elastic. Place into greased bowl. Cover and let rise in a warm place until double in bulk, about 1 hour. Knead dough again a few times and cut into 2 pieces. Pat each piece out into a 9 inch square. Roll up tightly like a jelly roll. Place seam side down in 2 greased 9x5x3 inch loaf pans. Let rise in a warm place until double in bulk, about 30 to 40 minutes.

ANADAMA BREAD
3/4 c. boiling water
1/2 c. cornmeal
1/4 c. molasses
3 tbsp. shortening
1 pkg. yeast
1/4 c. warm water (110 to 115 degrees)
2 3/4 c. flour
1 egg
2 tsp. salt
In large bowl, stir boiling water, cornmeal, shortening, molasses, and salt. Cool to lukewarm. Dissolve yeast in warm water. Add yeast, egg, and half the flour to lukewarm mixture. Beat 2 minutes on medium speed. Scrape sides and bottom often. Add rest of flour and mix with spoon until blended. Put batter in greased loaf pan. Batter will be sticky. Smooth out top by flouring hand and patting into shape. Let rise in warm place about 1 1/2 hours. Sprinkle top with a little cornmeal and salt. Bake at 375 degrees for 50 to 55 minutes. Immediately remove from pan. Place on cooling rack and brush top with melted margarine or butter.

ANADAMA BREAD
3 LOAVES:
1 3/4 c. cornmeal
1 qt. water, very warm
2 oz. dry yeast
1/4 lb. butter, cubed
3/4 c. molasses
1/4 c. sugar
3 1/4 lbs. flour
2 1/2 tsp. salt
2 c. raisins or dates (opt.)
6 LOAVES:
3 1/2 c. cornmeal
2 qts. water, very warm
4 oz. dry yeast
1/2 lb. butter, cubed
1 1/2 c. molasses
1/2 c. sugar
6 1/2 lbs. flour
5 tsp. salt
4 c. raisins or dates (opt.)
Yield: 15 to 16 slices per loaf. Place dough hook on mixer (or do by hand). Let cornmeal and very warm water set in mixer bowl. When cooled to lukewarm, add all remaining ingredients. Mix on low speed until butter is mixed into dough. Then mix on medium speed until mixture leaves side of mixer bowl. Turn dough out on floured table top. Let stand 15 minutes or until finger inserted in dough leaves a hole. Scale off 2 pound 2 ounce portion. Round and allow to rise 15 minutes. Mold evenly into loaves and place on greased pan(s). (Will fill 1 (10"x4"x3") bread pan). Proof dough in warm draft free area (about 85 degrees) until dough has risen again (bread pan is 3/4 filled with dough). Bake at 400 degrees for 40 minutes. Remove bread from pans to cooling racks.

ANADAMA BREAD
1 tbsp. yeast
1/2 c. lukewarm water
1 tsp. honey
2 c. boiling water
1/2 c. cornmeal
1/2 c. molasses
2 tbsp. oil
2 tbsp. salt
3 c. whole wheat flour
2 c. white flour
Dissolve yeast and honey in water for 5 minutes. Pour cornmeal into boiling water, stirring constantly. Add molasses, oil and salt. Cook until mixture looks like porridge. Cool to lukewarm. Add honey and yeast. Stir in flour, knead until dough is smooth and elastic. Place in greased bowl; cover and let rise until doubled in size. Punch down, place on floured surface and let rest 1 minute. Form 2 loaves, place in greased pan. Bake at 350 degrees for 45-55 minutes.

ANADAMA ROLLS
1 pkg. dry yeast
3 tbsp. molasses, divided
3/4 c. warm skim milk (105 to 115
degrees)
2 c. bread flour, divided
1/3 c. yellow cornmeal
2 tbsp. vegetable oil
1/2 tsp. salt
Vegetable cooking spray
Dissolve yeast and 1 tablespoon molasses in milk in a large bowl; let stand 5 minutes. Add remaining molasses, 1 cup flour, cornmeal, oil, and salt; beat at medium speed of an electric mixer until well blended. Gradually add 3/4 cup flour, and beat until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 4 minutes), adding enough of remaining flour, 1 tablespoon at a time to keep dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface. Divide dough in half; roll each half into a 12 inch circle. Cut each circle into 8 wedges; roll up each wedge, beginning at wide end. Seal points and place rolls on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Bake at 375 degrees for 8 minutes or until browned. Yield: 16 rolls (about 92 calories each). Protein 2.5; Fat 2; Carbohydrate 15.7; Cholesterol 0; Iron 0.8; Sodium 81; Calcium 28