Best 8 Mimis Anadama Bread Bread Machine Recipes

NEW ENGLAND ANADAMA BREAD (FOR BREAD MACHINES)

Steps:

• 1. Measure ingredients, except sunflower seeds, into bread pan in the order listed.
• 2. insert bread pan securely into baking chamber; close lid.
• 3. Add sunflower seeds into automatic fruit/nut dispenser.
• 4. Plug bread machine unit into wall outlet.
• 5. For bread option, select WHITE. Choose loaf size (ingredient amounts listed above are for 1 lb loaf. Step #9 lists ingredient amounts for 1 1/2 lb loaf, and step #10 lists ingredient amounts for 2 lb loaf). Select desired crust color. Press START button.
• 6. The complete signal will sound when bread is done.
• 7. Using pot holders, remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)
• 8. Allow bread to cool (at least 20 minutes) on a wire rack until ready to serve. Makes 1 (1-pound) loaf. See Steps #9 for 1 1/2-pound loaf or Step #10 for a 2-pound loaf.
• 9. For 1 1/2 pound loaf, follow directions above, steps 1 through 8, using these ingredient amounts (added to ABM in order listed): 1 cup + 2 Tbsp water 3 Tbsp molasses 3 Tbsp dry skim milk powder 1 tsp salt 1 1/2 Tbsp unsalted butter or margarine, cut in pieces 1/2 cup yellow cornmeal 4 cups bread flour 1 1/2 tsp bread machine yeast 1/2 cup unsalted sunflower seeds
• 10. For 2 pound loaf, follow directions above, steps 1 through 8, using these ingredient amounts (added to ABM in order listed): 1 1/2 cups water 1/4 cup molasses 1/4 cup dry skim milk powder 1 1/2 tsp salt 2 Tbsp unsalted butter or margarine, cut in pieces 3/4 cup yellow cornmeal 4 1/2 cups bread flour 2 tsp bread machine yeast 1/2 cup unsalted sunflower seeds

ANADAMA OATMEAL BREAD (BREAD MACHINE)

Steps:

• Add oatmeal and cornmeal to heat-proof bowl.
• Pour in boiling water, stirring to prevent lumps.
• Let mixture cool for 10 minutes.
• Stir, pour it into the breadpan, and add the rest of the ingredients in the order given.
• Makes 1 1/2 pound loaf, using the basic setting.

ANADAMA BREAD

Steps:

• Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
• In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
• In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

OLD-FASHIONED ANADAMA BREAD

Steps:

• Mix the cornmeal with the 3/4 cups cold water in a medium saucepan.
• Whisk in the boiling water and bring to a boil over medium heat.
• When the cornmeal mixture starts to boil, add the butter, molasses and salt.
• Cook until the mixture is the consistency of pudding-- stirring constantly.
• It should take about 7 minutes.
• Transfer this mixture to a large bowl and let it cool to lukewarm.
• Don't get impatient with the cooling, because if it's too hot (over 115 degrees farenheit), it will kill the yeast.
• It will form a skin on the top, but it's no big deal.
• Sprinkle the yeast over the warm water in a small bowl and let it sit until the yeast looks foamy.
• Stir to dissolve the yeast, then add it to the cornmeal mush.
• Just an aside about the"warm" definition in case you are a beginning bread-maker without a thermometer.
• The temperature you want is when you drop water on your wrist, it feels neither cool nor hot-- test it the way you would a baby's bottle.
• I killed yeast with too-hot water when I was starting out.
• Now back to the recipe.
• Mix the all-purpose and wheat flours together and start stirring them into the cornmeal mixture, a cup at a time to make a soft, sticky dough.
• Turn out onto a lightly floured work service and knead until the dough is smooth and elastic, about 10 minutes.
• You can add more flour as needed, but don't get carried away.
• Because of the molasses, the dough will stay sticky.
• As long as the dough isn't sticking excessively to the board, you have enough flour.
• I knead this with my stand mixer, and there's always a little"smear" of dough around the edges of the bowl.
• Form the dough into a ball and put it in a large, lightly oiled bowl.
• Turn the dough ball to get a little oil all over it.
• Let rise until double in size, about an hour.
• Punch the dough down (Really, just pick up the sides and let it collapse on itself. No need to be violent.), cover with a towel, and let rest in the bowl for 10 minutes.
• Get two 9-x5-inch loaf pans ready by lightly oiling them.
• After the dough's little rest, divide it into two pieces and shape each piece into a loaf.
• Put them in the loaf pans, and roll them around so they get a nice little coating of oil.
• Cover with a towel and let the loaves rise until they touch the top of the pan.
• That takes about half an hour.
• While they're rising, preheat the oven to 400 degrees farenheit, and position your rack in the center of the oven.
• Slide the loaf pans in and bake for 15 minutes, then turn the oven down to 375 degrees and bake until the loaves are golden brown and sound hollow when tapped on the bottom.
• Let cool in the pans for 10 minutes, then remove the loaves from the pan and let cool on a wire rack.

ANADAMA BATTER BREAD

Steps:

• In a small bowl, proof the yeast in the warm water.
• In large bowl, combine the boiling water, cornmeal, butter, molasses, and salt. Add the egg and 1 1/2 cups of the flour. Beat until well combined.
• Add the rest of the flour and yeast, and beat again.
• Spoon the dough into a 9-inch bread pan. Let rise for about 1 hour.
• Preheat the oven at 375°F and bake for 35 minutes.

ANADAMA BREAD

Steps:

• Dissolve the yeast in warm water and let sit to proof while you are preparing the rest.
• Bring the water and salt to a boil in a saucepan.
• Add the cornmeal slowly stirring all the while so it will not get lumpy.
• Pour into a large bowl.
• Add the molasses and butter; cool to lukewarm.
• Add the yeast mixture and stir well.
• Add the flour gradually to make a good dough that you can knead.
• Knead 100 times.
• Place in greased bowl and let rise till doubled, about 1 1/2 hours.
• Punch down and divide in half and place in two greased pans.
• Let rise till almost double (about 1 hour).
• Bake in 375 degree oven for 40-45 minutes placing foil on top if it starts getting too brown.

NEW ENGLAND ANADAMA BREAD (BREAD MACHINE)

Steps:

• Measure the ingredients into the baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

ANADAMA BREAD

Steps:

• In a larg bowl, dissolve the yeast in the warm milk.
• Stir in the molasses and butter.
• Add the cornmeal and 1 cup flour and beat vigorously until smooth.
• Mix in salt and enough remaiing flour to make a stiff daough.
• Knead until smooth and elastic.
• Form dough into a ball and place it in a lightly oiled bowl.
• Turn it once to coat the surface with oil.
• Cover with a cloth and place in a warm area until it has doubled in size[approx 1 1/2- 2 hours].
• A closed car in a sunny spot is a good location.
• Punch the dough down and let it rest for 10 minutes.
• Shape into 1 large loaf and place in well greased loaf tins.
• Allow to rise until almost doubled[45-60 minutes].
• Brush tops with beaten egg.
• Bake in a preheated 375 deg F oven for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.