Anadama Bread

Ingredients

• ½ cup coarse yellow cornmeal
• ½ cup molasses
• 6 tablespoons butter, softened, more for greasing bowl
• 1 1/4-ounce package active dry yeast
• 4 ½ cups all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly grated nutmeg
• Oil for greasing

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    460 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 79 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 9 grams protein; 22 milligrams cholesterol; 304 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 9-by-4-inch loaves

Preparation

1. In a bowl, stir together the cornmeal and 1 cup water. In a saucepan over medium-high heat, bring another cup of water to a boil. Add cornmeal mixture and cook, stirring constantly, until mixture is very thick, about 10 minutes. Stir in the molasses and 2 tablespoons butter. Transfer mixture to bowl of an electric mixer and cool to tepid.
2. In a small bowl, stir together the yeast and 1/2 cup water until yeast has dissolved. Add to cornmeal and mix on low speed with dough-hook attachment for several seconds. Add flour 1/2 cup at a time, mixing for several seconds after each addition. Sprinkle in the salt and nutmeg, and continue mixing until dough completely comes away from sides of bowl, about 7 minutes.
3. Lightly butter a bowl. Form dough into a ball and place it in bowl. Oil a sheet of plastic wrap and loosely cover dough. Allow dough to rise for 1 1/2 hours, or until it has doubled in size.
4. Lightly grease 2 9-by-4-inch loaf pans. Press down dough and divide it into 2 equal pieces. Shape each piece loosely into a loaf and place each in a pan. Cover with plastic wrap and allow to rise for 30 minutes, or until loaves have doubled.
5. Preheat oven to 350 degrees. Bake loaves for 45 minutes to 1 hour, or until bread is a dark golden brown and sounds hollow when tapped.
6. Allow bread to cool in pans for 5 minutes, then turn out onto wire cooling rack. Brush all over with remaining softened butter. Serve warm if possible.

2 hours