Anadama Bread

The Record’s “Recipe of the Week”:
Anadama Bread by Gerry Langford

5-1/2 to 6-1/2 cups unsifted flour
2-1/2 tsp. salt
1 cup yellow corn meal
2 pkgs. active dry yeast
1/4 cup softened margarine
2 cups very hot tap water
1/2 cup molasses (at room temperature)

In a large bowl, mix 2-1/2 cups flour, salt, corn meal, and dry yeast. Gradually add very hot water and molasses. Beat 2 minutes at medium speed. Scrape bowl occasionally. Add 1/2 cup flour. Beat at high speed for 2 minutes. Stir in additional flour to make a soft dough.

Turn onto floured board. Knead until smooth and elastic (8-10 minutes). Place in a greased bowl. Turn to grease the top. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down and turn onto a floured board. Divide into 4 pieces and shape into loaves. Place in 4 well-greased 5”x9-1/2” loaf pans. Let rise 45 minutes until doubled.

Bake at 350° for about 35 minutes or until done. Will sound hollow when done.