Anadama Bread in a Ceramic Bread pot (Dutch oven)   -   a favorite bread of mine.

 

  

Ingredients 

  • 1/2 cup water
  • 1/4 cup cornmeal
  • 2 tablespoons butter
  • 1/2 cup molasses or 1/2 cup honey or maple syrup
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F)
  • 3 cups all-purpose flour, divided
  • 1 teaspoon salt

 

Directions

  1. Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.

  2. In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.

  3. In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

  5. Preheat oven to 375 degrees F (190 degrees C).

  6. Place in a large bowl cover and let rise in a warm spot (I use an oven at 100 degrees) for about 1 or more hours. When it is ready, dough will double or more in size and will not readily spring back when poked with a finger.

    7. At least a half-hour before dough is ready, heat oven to 450 degrees. Put your large bread pot (or two smaller bread pots for separate loaves.) and cover in the oven as it heats. When dough is ready, carefully remove pot or pots from oven, place on mat, remove cover also place on mat or towel. Slide dough into pot, slice across the top with sharp knife, it may look like a mess, but that is O.K. Cover with lid and bake 30 to 35 minutes, then remove lid and bake another 10 to 15 minutes, (times will vary depending on your oven) until loaf is beautifully browned. Cool on a rack.

    I had to use two bread pots for this recipe, It was too large for my smaller bread pots.

     

 

 

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