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Little Anadama Loaves

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Little Anadama Loaves
  • Prep Time 30 min
  • Total Time 2 hr 35 min
  • Servings 6
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Our no-knead, must-have, classic anadama loaves are miniaturized for individual servings.

Ingredients

3/4
cup boiling water
1/2
cup yellow cornmeal
3
tablespoons shortening
1/4
cup molasses
2
teaspoons salt
1
package regular active dry yeast
1/4
cup warm water (105°F to 115°F)
1
egg
2 3/4
cups Gold Medal™ all-purpose flour
Additional cornmeal and salt
Melted butter

Directions

  • 1 Grease 6 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or generously spray with cooking spray.
  • 2 In large bowl, stir together boiling water, cornmeal, shortening, molasses and salt. Cool to lukewarm.
  • 3 In small cup, stir yeast into warm water until dissolved. Add yeast, egg and half of the flour to lukewarm cornmeal mixture. With electric mixer on medium speed, beat 2 minutes, scraping side and bottom of bowl frequently. With spoon, stir in remaining flour until thoroughly blended into batter.
  • 4 Spread batter evenly in loaf pans. Batter will be sticky. With floured hands, smooth tops by patting into shape. Let rise in warm place until batter reaches top of pan, about 1 hour 30 minutes.
  • 5 Heat oven to 375°F. Sprinkle tops of loaves with a little cornmeal and salt.
  • 6 Bake 30 to 35 minutes. To test loaf, tap top crust; it should sound hollow. Crust will be dark brown. Immediately remove bread from pans; place on cooling rack. Brush tops with melted butter. Cool completely before slicing.
Tips  

These little loaves freeze beautifully.

Serve this dense, dark bread with butter and cinnamon or wedges of sharp cheese.

Nutrition Information 
No nutrition information available for this recipe
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