Anadama Bread

Dry

• 1/2 cup (85g) yellow cornmeal
• 2 tsp salt (~12 g)
• 1 packet active dry yeast (2 1/4 tsp, 7g)
• 1 cup (140g) whole wheat flour
• 2 cups (280g) all-purpose flour

Wet

• 1/3 cup (80ml) molasses (~110 g)
• 3 tbsp butter, softened (~43 g)
• 1 cup (235ml) boiling water (~240 g)
• 1 large egg, beaten (~50 g)

1. 1

   In a large heatproof bowl, combine the cornmeal, molasses, butter, and salt.

2. 2

   Pour in the boiling water and stir until the butter melts.

3. 3

   Let it stand until lukewarm (below 100°F). Stir in the yeast and let sit 5 minutes.

4. 4

   Add the beaten egg and whole wheat flour and beat vigorously 3 minutes.

5. 5

   Add the all-purpose flour and knead by hand right in the bowl until you have a smooth ball.

6. 6

   Cover and let rise in a warm place 30–40 minutes.

7. 7

   Turn out, knead briefly, and shape into a log the length of a 9x5-inch loaf pan, seams down.

8. 8

   Transfer to a greased pan, smooth side up, and rise in a warm place 1–1.5 hours, until it crowns above the rim.

9. 9

   Bake at 350°F for 45–55 minutes. Move to a rack immediately and cool completely before slicing.