1 cup milk
1 cup water
1 cup corn meal, preferably yellow and st, one-ground
3 tbsp sweet butter
1/2 cup molasses
1/2 cup warm water
2 tbsp dry yeast
1/2 tsp sugar or honey
2 tsp salt
5 1/2 cup unbleached white flour (approx)
1 cup gold raisins
A Recipe for
Anadama Raisin Batter Bread
Food Tip |
The belly rules the mind. |
| Spanish Proverb |
Food Tip |
This Recipe for Anadama Raisin Batter Bread is one of thousands in the Recipes-to-go Fruit Cookbook.
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
If you enjoy this Anadama Raisin Batter Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
This is a recipe for Anadama Raisin Batter Bread from the recipe cookbook of Recipes-to-go (Fruit)
Food Tip |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
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
Serves: 2
Anadama Raisin Batter Bread Recipe brought to you by Recipes To-Go