Recipe for Anadama Bread
(makes 3 loaves)
2 cold Cups Water
1/4 cup Warm Water
5 Cups Unbleached Flour
1/2 cup yellow corn meal
2 tablespoons bacon fat or oil (best with bacon fat)
1/2 cup molasses
2 teaspoons salt
1 package yeast
In Pot, cook the 2 cups water and corn meal together on low-medium heat.
Stir constantly so not to scorch bottom of pot and also so meal wont be lumpy.
Add the bacon fat, along with the molasses and salt.
Cook on low heat till hot, not boiling.
Take pot off the stove and cool.
In small bowl, dissolve the yeast into a bowl with 1/4 cup warm water.
Add this to the cooled mixture and mix.
Mix in the flour and stir well.
Let rise till doubled..Stir well again. Let rise again for 1 hour.
Grease 3 loaf pans and divide the dough into thirds and fill each pan with 1/3 of the dough.
Cover, and let rise again for 1 hour.
Bake in a 350 degree oven for 1/2 hour.
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How Did the Name "Anadama Bread" Come About?
"The name Anadama is thought to be a term used by an old New England Fisherman.
He grew so tired of the corn meal mush and molasses that his lazy wife served him every night for dinner that he mixed it with flour and yeast and baked it for bread, saying, "Anna, damn her.!"
Recipe and information about Anadama Bread from Helen Cohoon, from The Yankee Kitchen Cookbook, 1969
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