Cheddar anadama bread
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Cheddar anadama bread
  Bread  
Last updated 6/12/2012 12:47:08 AM. Recipe ID 7718. Report a problem with this recipe.
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      Title: Cheddar anadama bread
 Categories: Breads
      Yield: 1 Servings
 
    1/4 c  Cornmeal
    1/2 c  Boiling water
    1/2 c  Cold water
    1/4 c  Molasses
      2 tb Butter or margarine
  2 1/2    To 3 cups all-purpose flour
      1 pk Active dry yeast
    3/4 ts Salt
      1 c  Coarsely chopped Cheddar
           -cheese
           Butter or margarine
 
  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
 




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Recipe ID 7718 (Apr 03, 2005)

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