Cranberry Anadama Bread
| Category | Breads
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | N.Y. Times Menu |
| Comment | good dinner bread |
Ingredients
- 1 1/2 cups cranberries
- 2 tablespoons honey
- 2 packages yeast
- 1/2 cup warm water
- 2/3 cup yellow corn meal
- 2 1/2 cups boiling water
- 3 teaspoons salt
- 3 tablespoons shortening (oil)
- 1/2 cup molasses
- 7 1/2 cups flour (5ww, 2 1/2 unbleached)
- 1 tablespoon milk
Directions
1. Grind the cranberries coarsely. 2. Add the orange rind and honey and let stand. 3. Soften the yeast in the warm water. 4. Add the cornneal to the boiling water, cook until thick (3 minutes) 5.Add the salt, oil and molasses and cool to lukewarm. 6. Stir in the yeast mix and cranberries. 7. Add 5 cups ww flour and mix. Knead in remaining flour (2 1/2) cups. Cover, rise till double (1 hour). Punch, cover, rest 10 minutes. Shape into loaves - put into pans, rise until double (45 minutes) Preheat oven to 375 degrees. Brush tops with the milk. Bake 45 minutes or until done (Took me about 35 minutes).
Edit | Back to listing