How To make Anadama Raisin Batter Bread
1 c Milk
1 c Water
1 c Corn meal, preferably yellow
-and stone-ground 3 tb Sweet butter
1/2 c Molasses
1/2 c Warm water
2 tb Dry yeast
1/2 ts Sugar or honey
2 ts Salt
5 1/2 c Unbleached white flour
-(approx) 1 c Gold raisins
Makes 2 loaves. IN a good-sized saucepan bring the milk and 1 cup water to a boil. Turn off the heat and sprinkle in the corn meal, stirring energetically with a wire whisk or fork. Add the butter and molasses and stir until evenly mixed. Cool to lukewarm. In a large mixing bowl dissolve the yeast in the half-cup warm water with the sugar or honey. When bubbly, add cornmeal mixture, salt, and 2 1/2 cups of the flour. It should be thick but still beatable. Beat 5 minutes with an electric mixer. Stir in the raisins. Gradually add 2/12 to 3 cups more flour, beating with a large spoon until the battter is too stiff to continue beating and holds together in a mass in the center of the bowl. Cover the bowl with a damp towel and let it sit until the dough has risen to twice its original volume. Stir down with the spoon. If you wish, let it rise a second time. Stir down. Divide the dough between two buttered large loaf pans. Be sure you get equal amounts in each pan. Squish it into the corners with your fingers. Press to smooth the tops a bit; don't worry if they look like a lava flow. Cover the pans with a towel and let rise until batter reaches the tops of the pans. Preheat oven to 350F. Bake 40 - 45 minutes, until the loaves are brown but don't quite have a hollow sound when tapped on the bottoms. Remove them from the pans and put directly on the oven rack. Bake another 5 minutes to crisp the crust. Cool on a rack. The Garden Way Bread Book From the collection of Jim Vorheis -----
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INGREDIENTS
- 1 cup whole wheat flour
- 1 tablespoon instant active dry yeast
- 3/4 cup old fashioned rolled oats
- 1 1/3 cups warm water (110-115 degrees Fahrenheit)
- 1/3 cup dry milk
- 2 tablespoons toasted wheat germ
- 2 tablespoons ground toasted flax seed
- 4 tablespoons chopped toasted walnuts
- 4 tablespoons grapeseed oil
- 4 tablespoons molasses
- 1 1/2 teaspoons salt
- 1/3 cup rye flour
- 2 1/2 cups all-purpose flour
INSTRUCTIONS
In the bowl of an electric mixer, whisk together the whole wheat flour and yeast. Add the water, oats, dry milk, wheat germ, ground flaxseed, walnuts, oil, molasses, and salt. Mix on medium speed until a wet, shaggy dough forms.
Turn the mixer off and add the rye flour and 2 cups of the all-purpose flour. Turn mixer back to medium for 5 minutes. At this point, check the dough. If it is still sticking to the sides of the bowl, add more flour, 1 tablespoon at a time until the dough becomes a cohesive ball and cleans the side of the bowl.
Grease a large bowl and place the dough in the bowl. Cover with plastic wrap and set in a warm place until doubled in size, about 1 hour.
Once risen, fold the dough to release air, and form into a loaf.
Grease an 8 ½ x 4 ½ inch loaf pan and place dough inside. Cover with plastic wrap and let the dough rise until doubled and domed above the loaf pan, about 45 minutes.
While rising, preheat oven to 375 degrees Fahrenheit.
Once risen, place in the preheated oven and bake until dark brown, about 55-70 minutes. The bread should register 200 degrees Fahrenheit on an instant-read thermometer when inserted into the center of the bread.
Remove from the oven and cool 15 minutes in the pan.
Remove from the pan and cool four hours before slicing.
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1 tsp. baking soda
1/4 tsp. salt
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1/2 tsp. ground cloves
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2 Tbsp. oil
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1 egg
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