Anadama Bread (Whole Wheat Bread)

Anadama Bread (Whole Wheat Bread)
Recipe Number: 1319
Contributor: TillerBee

Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy

Ingredients:

1 pkg. yeast
4 1/2 to 5 c whole wheat flour
2 1/2 c warm water
1/2 c molasses

1/4 c butter
1/2 c cornmeal
1/2 c nonfat dry milk
1/2 tsp salt

Cooking Instructions:

In a large bowl, mix the yeast and 2 cups flour. In a medium saucepan, combine water, molasses, and butter and bring to a boil. Slowly stir in cornmeal. Cook 2 minutes, stirring constantly. Add dry milk and salt. Cool mixture about 30 minutes.

Using an electric mixer at low speed, gradually beat cornmeal mixture into dry ingredients until just blended. Increase speed to medium and beat 2 minutes. Beat in more flour, enough to make a thick batter. Continue beating 2 minutes, scraping down the bowl. With a spoon stir in enough additional flour to make a soft dough.

Turn dough onto a floured surface and knead until smooth and elastic, adding flour as necessary. Place dough into a greased bowl, cover, and let rise in a warm place until doubled.

Punch down dough and let rest 5 minutes. Divide in half. For each half, roll into a 12 x 8 inch rectangle. Roll up, starting at the short end. Pinch seams and place into a greased 8 1/2 x 4 1/2 x 2 1/2 inch pan. Press into pan well. Cover loosely and let rise until double.

Bake loaves in preheated 375?F for 40 minutes. Remove from oven and turn out onto a wire rack. Cover until cool.

Additional Comments:

Note: Since the recipe does not have any white flour or unbleached flour, it will not rise as much as some bread recipes and the rising will take longer. You can substitute up to 2 cups of unbleached flour for the whole wheat flour for a lighter loaf.>