FROM THE WOOD STOVE TO YOUR STOVE


   
FROM THE WOOD STOVE TO YOUR STOVE
Anadama Bread

 

 

 
Can't wait for some of those homemade breads fresh from the galley stove!

1 1/4 c cornmeal

4 1/2 c boiling water

3/4 c warm water

1 c molasses

3 T yeast

1 1/2 T salt

1/3 c oil

4 1/2 c whole wheat flour

4 1/2 c white flour

Sprinkle cornmeal into boiling water. Cool.

In a separate bowl, mix together warm water, molasses and yeast. Set aside to proof (yeast bubbles). Then add this to the cornmeal mixture along with the salt, oil, white and wheat flours.

Turn onto lightly floured surface and knead. Place in an oiled bowl, cover with a towel and set in a warm place to rise until almost doubled.

Turn dough back onto floured surface and knead again. Divide dough in half. Place each half in oiled bread pan and cover. Let rise again.

While it's rising, preheat oven to 350 degrees F. Uncover and bake for 1 hour.