1/4 cup cornmeal
1/2 cup boiling water
1/2 cup cold water
1/4 cup molasses
2 tbsp butter or margarine
2 1/2 to 3 cups all-purpose flour
1 package active dry yeast
3/4 tsp salt
1 cup coarsely chopped cheddar cheese
1 butter or margarine
A Recipe for
Cheddar Anadama Bread
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This is a recipe for Cheddar Anadama Bread from the recipe cookbook of Recipes-to-go (Cheese)
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Makes 1 loaf
Stir cornmeal into boiling water. Add cold water, molasses and 2
tablespoons of the butter. Cool until lukewarm. Reserve.
Fit processor with steel blade. Measure 1 1/2 cups of the flour,
yeast and salt into work bowl. Process on/off to mix.
Add cooled cornmeal mixture to flour mixture. Process until smooth,
about 20 seconds.
Turn on processor and add enough of the remaining flour through feed
tube so dough forms a ball that cleans the sides of the bowl. Process
until ball turns around bowl about 25 times.
Turn dough onto lightly floured surface. Knead cheese into dough
(cheese should be evenly dispersed throughout dough, not lumped
together). Shape into ball and place in well greased 8- or 9 inch pie
pan. Flatten dough to fill pan. cover loosely with plastic wrap and
let stand in warm place until doubled, about
1 hour.
Heat oven to 375 F. Bake until golden and loaf sounds hollow when
tapped, 30 - 35 minutes.
Remove immediately from pan. Brush butter over crust. Cool on wire
rack.
Food Processor Bread Book From the collection of Jim Vorheis
Serves: 1
Cheddar Anadama Bread Recipe brought to you by Recipes To-Go