Anadama Bread

"What is the legend behind the name of this bread. The story I have heard, is that there was a women named Anna and she was mad at her husband"

"As she was kneading the bread and all, she kept saying "dam it, dam it, etc", thus the name, Anadama bread"

Breads, Dough's

INGREDIENTS:

1 cp yellow cornmeal
1/3 cp vegetable shortening
1/2 cp molasses
2 tsp salt
2 cps boiling water
1 package active dry yeast
1/4 cp warm water (110F to 115F)
5 to 6 cps all-purpose flour
 

DIRECTIONS:

Combine cornmeal, vegetable shortening , molasses, and salt in a large bowl. Stir in boiling water. Let cool to lukewarm.
 

Meanwhile, sprinkle yeast over warm water; let stand until softened.
 

Add 1 cp flour to lukewarm mixture; beat until very smooth. Mix in softened yeast.

Add about half of remaining flour and beat until very smooth. Mix in enough remaining flour to make a soft dough.
 

Turn dough onto a lightly floured surface. Cover; let rest for 10 minutes. Knead dough until smooth and elastic.
 

Place dough in a greased deep bowl and turn to bring greased surface to top. Cover let rise in a warm place until doubled (about 1 hour).
 

Punch down dough; divide in half. Shape into loaves. Place in 2 greased 9- x 5- x 3-inch loaf pans. Cover; let rise again until doubled (about 1 hour).

Preheat oven to 375ºF.
 

Bake at 375ºF for 30 to 35 minutes or until bread tests done. Remove from pans and cool on racks.
 

Original recipe yield: 1 loaf