Anadama Bread

Number of servings : 16 slices Prep time: Cooking time: Type of meal : | Breads and muffins | Breads

Number of servings : 16 slices

Prep time:

Cooking time:

Type of meal : | Breads and muffins | Breads and muffins

Special diet :

Ingredients

2 cups (500 mL) all-purpose flour

1 cup (250 mL) whole wheat flour

3/4 cup (175 mL) yellow cornmeal

1/2 cup (125 mL) soy flour

1/4 cup (60 mL) fat-free dry milk

1 packet (1/4 oz / 7 g) rapid-rise yeast

1 tbsp (15 mL) sugar

1-1/2 tsp (7 mL) salt

2 tbsp (30 mL) extra-light olive oil

2 tbsp (30 mL) unsulphured molasses

1 large egg

1-1/4 cup (300 mL) very warm (120º to 130ºF / 48º to 50ºC) water

Combine 1-1/2 cups (375 mL) of all-purpose flour, whole wheat flour, corn-meal, soy flour, dry milk, yeast, sugar, and salt in a large bowl.
Combine oil, molasses, egg, and warm water in medium bowl. Make a well in centre of dry ingredients. Stir molasses mixture into flour mixture. Add remaining 1/2 cup (125 mL) all-purpose flour, stirring until combined.
Transfer dough to floured work surface and knead dough until smooth, about 5 minutes. Spray large bowl with nonstick cooking spray. Add dough, turning to coat. Cover and let rise in warm place until doubled in bulk, about 45 minutes.
Spray two 8-1/2 x 4-1/2 inch (21 x 11 cm) loaf pans with nonstick cooking spray. Punch dough down. Divide in half, shape each piece into a loaf, and place in pans. Cover loaves with dampened tea towel and let rise in warm place until dough almost reaches top of pans, about 45 minutes.
Preheat oven to 350ºF (180ºC). Bake until loaves are golden brown, about 30 minutes. To check for doneness, remove loaves from pans and tap bottom of loaf; they should sound hollow when tapped. (Once cooled, loaves can be wrapped individually in foil and frozen. Reheat foil-wrapped frozen bread in 350ºF (180ºC) oven.