Anadama Bread

This has long been one of my favorite breads to make and my daughter's favorite overall.

anadamabread.com says the two keys to making authentic anadama bread are to use blackstrap molasses and to let the cornmeal sit overnight before mixing up the bread dough. Blackstrap molasses certainly gives the bread more flavor than regular molasses, but the bread is pretty darn good with regular molasses anyway, and pretty darn good even if you don't let the cornmeal sit overnight. If I can get Crosby's molasses I'll buy it, just because I've driven past their plant in New Brunswick.

You know, I haven't checked the amount of water in this, nor the baking time. Use your judgement as to how much flour you need and how long to bake it.

This bread has a lot of its own flavor, so much that it can overpower a sandwich. It's good for toast by itself, or with butter or marmelade.

• 1/2 C coarse cornmeal
• 2 T butter
• 2C boiling water
• 1 t salt
• 1/2 C molasses (preferably unsulphured blackstrap molasses)
• 1 C lukewarm water
• 1 T dry yeast
• 1 t sugar
• 5 C flour

Cook the cornmeal with butter in boiling water five minutes, let sit overnight

Dissolve the yeast in lukewarm water, add 1 t sugar. Let sit until bubbly. Mix in the molasses and two cups of flour. Let sit in a warm place for an hour.

Add the cornmeal and salt and mix well. Add enough more flour to make dough. Knead. Let rise another hour.

Punch down, form loaves, and bake at 350 for about 45 minutes (I think)