This is one of my favorite recipes from when I was a kid, and my kids love it just as much! There’s nothing better than home-baked bread fresh out of the oven and loaded with butter.
Great Grandma Lindauer’s Anadama Bread
An easy, crowd-pleasing recipe that kids love! It also works great as a holiday gift for friends, family, and coworkers.
Makes 2 loaves.
- 1/2 cup cornmeal
- 2 tablespoons vegetable shortening
- 1/2 cup molasses
- 2 teaspoons salt
- 5 to 6 cups all purpose flour
- 1 yeast packet or 2 1/4 teaspoons active dry yeast
- Nonstick spray
- Stir 1/2 cup of corneal into two cups of boiling water. Add meal slowly to avoid lumps. Mix thoroughly.
- Add two tablespoons of vegetable shortening, 1/2 cup of molasses, and two teaspoons of salt. Let cool to lukewarm.
- Dissolve one yeast packet (or 2 1/4 teaspoons active dry yeast) in 1/2 cup warm water. Let it work for about five minutes.
- Combine yeast with liquid mixture and 5 to 6 cups of flour – enough to make a stiff dough.
- Knead well. Let the dough rise in a warm place for about an hour.
- Knead again. Shape into two loaves, and place in bread pans that have been lightly sprayed with cooking spray.
- Let rise again for another 45 minutes.
- Bake for 45 minutes at 375 degrees Fahrenheit, or until bread sounds hollow when knocked on top.
- Turn out of pan and brush with melted shortening or butter.
I recommend serving warm with plenty of butter!