INGREDIENTS

INSTRUCTIONS

MAKES 2 LOAVES (20 SLICES) LACTO
Anadama refers to the sweet and savory flavor combinations of
cornmeal and molasses used frequently by the colonists for bread
making. Our version also uses semolina, a durum wheat that is more
coarsely ground than other flours. It enhances both taste and
texture. Look for semolina flour in specialty food shops or Italian
markets.
IN MEDIUM BOWL, combine water and molasses. Add yeast and let stand
until dissolved and foamy, about 10 minutes.
In large bowl, combine 5 cups flour, cornmeal, semolina and salt. Add
butter, then yeast mixture and mix well. Turn dough out onto lightly
floured surface and knead by adding as much of the remaining flour as
necessary to make a soft but not sticky dough. Knead until smooth and
elastic, about 3 minutes.
Transfer dough to lightly oiled bowl and cover with plastic wrap. Let
rise in a warm place until doubled in size, about 1 1/4 hours.
Punch down dough and turn dough out onto lightly floured work
surface. Cut dough into 2 equal pieces and form into oblong loaves.
Place in two oiled 8- by 4-inch loaf pans and cover with oiled
plastic wrap. Let rise in warm place until doubled in volume, about 1
hour.
Preheat oven to 375 F. Bake until loaves are golden brown on top,
about 40 minutes. Let cool in pans for 5 minutes, then turn out onto
a wire rack to cool completely.
PER SLICE: 199 CAL.; 5G PROT.; 3G TOTAL FAT (1G SAT. FAT); 38G CARB.;
3MG CHOL.; 376MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 63
Converted by MM_Buster v2.0l.

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