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Annadama Batter Bread

 
Annadama Batter Bread
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photo credit: Ev Thomas
This is an old recipe that got its name from a fisherman’s wife named Anna. Because she was lazy and he had to bake the bread, he called it Annadama bread.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 1 loaf
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Ingredients

    • 3/4 cup boiling water
    • 1/2 cup yellow cornmeal
    • 3 tbsp shortening
    • 1/4 cup light molasses
    • 2 tsp salt
    • 1 pkg dry yeast
    • 1/4 cup warm water (110 – 115 degrees)
    • 1 egg beaten
    • 23/4 cups sifted Stone-Buhr unbleached bread flour

Instructions

Stir together boiling water, cornmeal, shortening, molasses, and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add yeast, egg, and 1¼ cups flour to cornmeal mixture. Beat with an electric mixer at medium speed for 2 minutes. With a spoon, beat and stir in remaining flour until batter is smooth.

Grease 9 x 5-inch loaf pan and sprinkle with a little cornmeal and salt. Spread batter in pan. With a floured hand, gently smooth top and shape loaf. Cover and let rise until batter just reaches the top of the pan, about 1½ hours.

Bake at 375 degrees for 25 to 35 minutes or until done. Remove from pan and cool on rack before serving.

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