Fleischmann's Anadama Bread

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 3 1/4 cups all-purpose flour
• 1 teaspoon all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1 package fleischmann's active dry yeast or 1 package fast rising yeast
• 3 tablespoons butter or 3 tablespoons margarine
• 1 cup water
• 1/4 cup light molasses, at room temperature

Recipe

• 1 in large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
• 2 heat water, butter and molasses to 120f degrees to 130f degrees.
• 3 gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• 4 add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
• 5 with spoon, stir in enough additional flour to make soft dough.
• 6 knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
• 7 cover; let rest on board 20 minutes.
• 8 roll dough to 14 x 9-inches.
• 9 roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
• 10 place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
• 11 cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
• 12 sprinkle top of loaf with 1 teaspoon flour.
• 13 with sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf.
• 14 bake at 375f for 45 minutes or until done.
• 15 remove from pan and cool on wire rack.
• 16 to save up to 50-percent rising time use fleischmann's rapid rise yeast.
• 17 follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.