Anadama Bread Recipe

In a medium saucepan, bring the 2 cups of water to a boil. Very gradually stir in the cornmeal. Add molasses, shortening and salt. Cool to warm (120-130 degrees F). In large bowl, combine 3 cups flour and yeaast. With an electric mixer at low speed, beat in cornmeal mixture and eggs until well mixed. Beat 3 minutes on high speed. By hand, stir in remaining flour to make a stiff dough that pulls away from the sides of the bowl.

Turn out on lightly floured surface and knead until smooth and elastic, about 10 minutes. Wash and grease large bowl. Place dough in bowl, and turn dough to grease top. Cover and let rise in warm place until doubled in size, about 30 minutes.

Punch down dough, turn out on lightly floured surface. Divide dough into 2 pieces. Cover with a large bowl and let rise 10 minutes. Grease 2 (8 1/2 x 4 1/2 inch) loaf pans. Shape dough into loaves. Place in prepared pans. Cover and let rise until just doubled, about 30 minutes.

Preheat oven to 375. Brush loaves with melted shortening. Bake about 45-50 minutes, covering tops with foil after 30 minutes to keep from becoming too brown. Turn out onto wire rack to cool.

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