Recipe: Streamlined Anadama Bread (Gold Medal Flour)

STREAMLINED ANADAMA BREAD

"The Golden Loaf wonderful shape, wonderful coarse texture, wonderful corn meal flavor. Slices beautifully."

3/4 cup boiling water
1/2 cup yellow corn meal
3 tbsp. shortening
1/4 cup molasses
2 tsp, salt
1/4 cup warm water (not hot - 110 to 115 degrees F)
1 pkg. active dry yeast
1 egg
2 3/4 cups sifted Gold Medal Flour

Stir together in large mixing bowl, boiling water, corn meal, shortening, molasses, and salt. Cool to lukewarm.

Dissolve yeast in warm water. Add yeast, egg, and half the flour to lukewarm corn meal mixture. Beat 2 minutes, medium mixer speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently.

Add remaining flour, mix with spoon until blended. Spread batter evenly in greased loaf pan, 8 1/2 x 4 1/2 x 2 3/4-inches or 9 x 5 x 3-inches. Smooth top and pat into shape with floured hand. Let rise in warm place (85 degrees F) until batter reaches top of 8 1/2-inch loaf pan or 1-inch from top of 9-inch pan - about 1 1/2 hours.

Heat oven to 375 degrees F (quick-moderate).

Sprinkle top with a little corn meal and salt before baking.

Bake 50 to 55 minutes until brown. Remove from pan; place on cooling rack or across bread pans. Brush top with melted butter or shortening. Cool before cutting (but not in direct draft).

VARIATION:

STREAMLINED EASY OATMEAL BREAD

"A rich, dark, moist bread that everybody loves. Marvelous toasted!"

Follow same recipe as for Anadama Bread above, except substitute 1/2 cup rolled oats for corn meal. Orange rind may be added for more flavor.

Makes 1 loaf
From: Recipelink.com
Source: Recipe insert: Gold Medal Flour (25 lb. sack), Betty Crocker, not dated