Anadama Bread

A tao restaurant homemade bread recipe. Time includes rising times. Use a 8 1/4 x 4 1/4 inch loaf pan.

In a larg bowl , dissolve the yeast in the warm milk.

Stir in the molasses and butter.

Add the cornmeal and 1 cup flour and beat vigorously until smooth.

Mix in salt and enough remaiing flour to make a stiff daough.

Knead until smooth and elastic.

Form dough into a ball and place it in a lightly oiled bowl.

Turn it once to coat the surface with oil.

Cover with a cloth and place in a warm area until it has doubled in size[approx 1 1 / 2- 2 hours].

A closed car in a sunny spot is a good location.

Punch the dough down and let it rest for 10 minutes.

Shape into 1 large loaf and place in well greased loaf tins.

Allow to rise until almost doubled[45-60 minutes].

Brush tops with beaten egg.

Bake in a preheated 375 deg f oven for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

milk, fresh yeast, blackstrap molasses, butter, cornmeal, salt, all-purpose flour