Homemade Anadama Bread, Cooling

Oh, jeez.....I'm choking here (I was in the middle of having a sip of soda when I saw this)!!!!!! LOL!

And maybe add a sprinkling of 'tee tee flies'............

I'm sure you could--the consistency would be similar, so it shouldn't affect the texture or the "chemistry", the way using granulated sugar, instead of a thick liquid, might. I'd just suggest a strong-tasting honey, like buckwheat, if you have it, only because it would give it more flavor, I think, but I'm sure it will be fine with any flavor. Good luck--I hope you enjoy it!
:-)))

I want to try this. Could I substitute honey for molasses? If not I need to make a run to the store.

My pleasure! :-)))

Thanks so much for the particulars of the recipe suemarie.............Wendy

Looks and sounds delicious. Thanks for the recipe, suemarie. I will check out the cookbook, too.

Thanks, everyone! It smells great, and tastes wonderful--not too sweet, but flavorful, and nice and moist--toasts well, because it doesn't crumble when you slice it. We love it in winter, warmed briefly, then served with a plate of assorted cheeses to spread on it. It's a very simple bread, and I'm sure you could add seeds or nuts--and this book has a recipe for a cheese (2 cups sharp cheddar) and honey (2 cups!) version, with other changes, as well!

Let 1/2 cup yellow corn meal steep in 1 cup water for at least an hour, or overnight.
Dissolve 1 packet active dry yeast in 2 cups warm water.
Blend together 3 cups white flour and 3 cups whole wheat flour. Add 1 Tbsp salt.
In bowl with yeast, add 3 Tbsp shortening and 1/2 cup molasses. Add the corn meal with its water. Gradually add the flour mix. Mix until smooth.
Turn out onto lightly floured board, and knead until smooth-elastic. Grease a large bowl, turn dough over once in bowl, then cover and let rise until doubled in bulk. Punch down lightly, knead gently, and mold into 2 loaves or 2 round loaves. Put into greased bread pans, and bake at 400 degrees for 15 minutes; lower oven to 375, and bake 35-40 minutes more. Cool on rack.

I have a convection oven, so I use slightly lower temps and slightly shorter times, and keep checking.

This recipe is from Uncle John's Original Bread Book.

Oh, does that ever look delicious. Beautiful, Suemarie.

Me, too, TTwistedRosee......there are the ingredients, but not the quantities...........Wendy

Now I want bread..... Thank you. I mean that with no sarcasm:-))

Yummy! I can almost smell those fresh loaves.............Wendy

Yes, that's it!!! LOL!

Saw the story behind the name -

"A fisherman, angry with his wife, Anna, for serving him nothing but cornmeal and molasses, one day adds flour and yeast to his porridge and eats the resultant bread, while cursing, "Anna, damn her."