Anadama Bread

This recipe comes from Bernard Clayton’s Complete Book of Breads. I’ve always been a big fan of Anadama bread, and this is a good version. I often substitute maple syrup for the molasses. The explanation below comes from Mr. Clayton.

“Tradition has it that this bread got its name from a man who had to bake his own bread when his wife, Anna, was away. He wasn't happy as he stirred his concoction of cupboard leftovers and cursed under his breath, "Anna, damn her!" Despite his protests, he invented easy, moist, slightly sweet cornmeal-yeast bread that requires no kneading.”

2 cups milk
1 cup cornmeal
3 tablespoons butter or margarine, melted
1/2 cup molasses
2 tablespoons dry yeast
1/2 cup warm water
1 tablespoon honey
2 teaspoons salt
5-1/2 cups white flour

1. In a saucepan, bring the milk to a boil. Remove from heat and stir in the cornmeal. Add the butter and molasses and mix well. Cool until lukewarm.
2. In a large mixing bowl, dissolve the yeast in warm water. Add the honey and stir until bubbly. Add the cornmeal mixture, salt and 21/2 cups of flour. Beat 5 minutes. Gradually add 21/2 to 3 cups more flour. Beat with a large spoon until the mixture is very stiff and it holds up firmly in the center of the bowl.
3. Cover the dough with a damp towel. Let it rise until double in bulk, about one hour, then deflate the dough with a spoon or your fist. Divide the dough into two parts, shape them and place each in a greased loaf pan.
4. Bake the loaves in a preheated 350^oF oven for 45 to 50 minutes. Cool on a rack. Makes two loaves.