| Anadama Bread Categories: Bread 1 cup of yellow cornmeal
1/3 cup of Crisco Shortening
1/2 cup of molasses
2 teaspoons of salt
2 cups of boiling water
1 package active dry yeast
1/4 cup of warm water (110 to 115ºF.)
5 - 6 cups all purpose flour |
Instructions: Combine cornmeal, Crisco, molasses and salt in large bowl. Stir in boiling water. Let cool to lukewarm. Sprinkle yeast over warm water. Let stand until softened. Add 1 cup flour to cornmeal mixture. Beat until very smooth. Add softened yeast. Stir. Add half of remaining flour. Beat until very smooth. Mix in remaining flour. Stir in 1 cup flour. Add softened yeast. Mix well. Stir in enough remaining flour to make soft dough. Turn dough onto lightly floured surface. Cover. Let rest 10 minutes. Knead dough until smooth and elastic. Place dough in greased deep bowl. Turn to bring greased surface to top. Cover tightly , refrigerate. Dough can be refrigerated for 1 to 3 days. Shape dough into rolls 2 hours before baking. Cover. Let rise until doubled. Heat oven to 425ºF. Bake for 15 minutes or until golden brown. Brush with melted butter flavor Crisco if desired. Makes 3 dozen rolls |
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