Anadama Bread

This is probably on of my all time favorite breads to make (and eat).  It's the one I remember most growing up, though I know my parents made several different types of bread.  Doing a little research I found a little on the history of Anadama Bread HERE Next time I need to make dinner roll's I think I'm going to use this recipe instead of my usual recipe.  I usually use coarse, home ground cornmeal (can also us polenta) but all I had yesterday when I was making it for Relief Society was store bought, fairly fine cornmeal.  The coarser cornmeal makes the bread nice and crunchy, but I liked how soft and tinder the bread came out with the finer cornmeal...might also have to do with the fact that I'm back at higher elevations so my bread actually rises without having to alter the recipe like I had to do in Sacramento.

Like most recipes, there are numerous variations, but here is my family's recipe for Anadama Bread.

1/2 C. Corn Meal
2 C. Water
1/3 C. Shorting
1/2 C. Molasses
1 Tbs. Salt
2 Eggs
2 Tbs. Yeast
5 1/2 - 5 3/4 C. Flour

• Combine 3 cups of flour and the yeast in mixing bowl - set aside
• Bring water to boil, slowly stir in cornmeal, then add molasses, shorting and salt - let cool
• Add cooled mixture to flour and yeast - mix until combined
• Add eggs - beat on high for about 3 minutes
• Add  enough flour to make a soft dough (you want the dough to be tacky, not sticky)
• Place in greased bowl in warm, draft free place and let rise until doubled (about 1 hour)
• When doubled, punch down and let rest 10 minutes
• Divide dough and shape into loaves and place in greased pans
• Let rise till doubled again (about 1 hour)
• Bake @ 375 for 35 - 40 minutes