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Recipes
Annadama Batter Bread
Annadama Batter Bread
Annadama Batter Bread
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
Prep
N/A
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Total
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Serves
Makes 1 loaf
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Stone Buhr Flour
Bread
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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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