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Corn and Semolina Anadama Bread

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Source: Food & Wine

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Active Time:  20 Minutes
Total Time:  3 Hours 30 Minutes
Yield:  Makes two 8 1/2-by-4 1/2-inch loaves

RECIPE INGREDIENTS

2 cups lukewarm water

2/3 cup molasses

2 packages active dry yeast

5 to 6 cups bread flour

1/2 cup cornmeal

1/2 cup semolina

1 tablespoon salt

1 cup golden raisins

4 tablespoons unsalted butter, softened

DIRECTIONS

In a medium bowl, combine the water and molasses. Add the yeast and let stand until dissolved, about 10 minutes.

In a large bowl, sift 5 cups of the bread flour with the cornmeal, semolina and salt. Add the raisins and butter, then add the yeast mixture and blend well. Transfer the dough to a lightly floured surface and knead, adding up to 1 more cup of the bread flour to make a moist but not sticky dough. Continue kneading for a few minutes until smooth and elastic. Transfer the dough to a lightly buttered bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 1/4 hours.

Punch the dough down and divide it in half. Form into 2 loose rectangular loaves and transfer to 2 buttered 8 1/2 -by-4 1/2 -inch loaf pans. Let rise until doubled in bulk, about 1 hour.

Preheat the oven to 375 degrees F. Bake the loaves for about 40 minutes, or until golden brown on top. Let cool in the pans for 5 minutes, then turn out onto a rack to cool completely.

NOTE: The bread can be tightly wrapped and frozen for up to 1 month.

Serving size = 1/8 loaf

Recipe created by Lydia Shire.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes two 8 1/2-by-4 1/2-inch loaves

Calories:

281

Fat. Total:

Fiber:

Carbohydrates, Total:

55g

Sodium:

444mg

% Cal. from Fat:

13%

Cholesterol:

8mg

Protein:

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