Anadama Bread

Ingredients

1 1/2 cups water
1 teaspoon salt
1/3 cup yellow cornmeal
1/3 cup molasses
1 1/2 tablespoons shortening
1 package active dry yeast
1/4 cup warm water
4-4 1/2 cups sifted flour

Preparation

Combine water and salt in a saucepan; bring to a boil and carefully stir in cornmeal. Mix in molasses and shortening; cool to lukewarm. Soften yeast in warm water; blend into the cornmeal mixture. Gradually stir in flour; knead, cover and allow to rise in a warm place until double in bulk, about 1 1/2 hours. Punch down dough, shape into a loaf and place in a buttered 9 x 5 x 3 inch loaf pan. Cover and allow to rise in a warm place until double in bulk, about 1 hour. For a soft crust, loaf may be brushed with melted Roberts Butter before baking. Bake at 375° for 40 to 45 minutes, or until loaf pulls away from sides of pan.

Recipe Contributed By: Lori Fuhr Fremont, Nebraska

Yield: 1 loaf

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.