Anadama Raisin Batter Bread
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Anadama Raisin Batter Bread
  Batter    Bread    Raisins  
Last updated 6/12/2012 1:03:52 AM. Recipe ID 28059. Report a problem with this recipe.
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      Title: Anadama raisin batter bread
 Categories: Breads
      Yield: 2 Servings
 
      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.
  




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Recipe ID 28059 (Apr 03, 2005)

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