Anadama American yeast bread popular in the states of the region New England, for more than a century baked on the basis of brewed corn cereals, wheat flour and molasses or molasses. According to legend The name bread got from the fisherman, who baked it, cursing his wife Anna (eng., damn her! – Anna, damn her took it!) when she left, leaving nothing for lunch except corn porridge. This corn bread is incredible. appetizing, dense, with a crisp, pleasant aroma and a little sweet taste. You can also freeze it. After defrosting it will not lose its taste. value of one serving: (total 10) Calories 123, total fat 5 g., saturated fats, proteins 1 g, carbohydrates 19 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 3 hours. 45 minutes Difficulty: easy Servings: 10 The recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. warm water (35 ° – 45 ° C)
- 2 and 1/4 tsp (1 sachet 7 g.) Active dry yeast
- 3/4 Art. boiling water
- 3 tbsp. l (45 gr.) Butter
- 0.5 tbsp. corn grits
- 1/4 Art. molasses
- 1 tbsp. l Sahara
- 2 tsp salt
- 3.5 tbsp. baking flour
Recipes with similar ingredients: yeast dough, polenta, flour bread, molasses
Recipe preparation:
- In a small bowl, dilute the yeast in 1/4 tbsp. warm water. AT bring a small saucepan to 3/4 tbsp. water. Overfill boiling water in a large bowl. Add butter, corn cereals, molasses, sugar and salt. Stir until the oil is completely melted away. Cool the mixture so that it is warm and stir diluted yeast. Start mixing flour for 1 tbsp. at a time should get a thick dough. Put it on flour sprinkled surface and continue to knead, adding more if necessary flour until the dough becomes homogeneous and stops sticking to hands.
- Put it in a bowl greased with butter, and turn over, oiling the entire surface of the dough. Cover and leave for about 1 hour, so that the dough rises 2 times. Then press put it on a surface dusted with flour and knead for 3 minutes. Roll out a large rectangle and roll it into a roll forming a loaf of bread. Pinch the ends and tuck under yourself.
- Preheat the oven to 190 ° C. Lubricate the mold with butter for bread, sprinkle lightly with corn grits and put in it dough. Cover and leave to rise for 30 minutes.
- To make the crust of bread shiny, grease it top with whipped protein 1 egg. Use a sharp knife to make 2-3 cuts on top so that it does not crack when baking.
- Bake Anadam bread for 45 minutes in the oven, warmed up to 190 ° C until it becomes a pleasant brown colors. Remove the loaf from the mold and cool on the wire rack.
Baking tips
An open jar of molasses can be stored for 1 year. To molasses did not stick to your measuring spoon, grease a small spoon the amount of vegetable oil. Bakery flour contains more gluten-free than ordinary premium flour. This means that the dough from baking flour rises stronger. You can cook it yourself such flour, adding 4 g. gluten (“Pudov gluten”) on every 150 gr. premium flour. To keep the bread soft, store it in a plastic bag. Store yeast tight packaging in the refrigerator. Heat, moisture and air spoil them, then yours the dough will not rise. When mixing bread dough, use bottled water. Tap water can sometimes suppress yeast action, then the dough will not rise. So that the crust of bread is soft, cooked bread immediately butter. it turns out a dark glossy crust, grease the dough before baking milk. To make the bread a glossy crust, grease the dough before baking egg white. If dripping while baking bread with water, its crust will turn out more crispy.
