I love bread. It is a downfall, a reward, a wake up, a comfort food, an aroma that absolutely overwhelms anything else that is going on in the kitchen. There are times when kneading bread is therapeutic, and times when there just is no time! No time? Bring on the yeast raised cornbread: Anadama Batter Bread.
3/4 c. boiling water
1/2 c yellow cornmeal
3 T shortening
1/4 c molasses
2 t salt
1 package active dry yeast
1/4 c warm water (110 to 115) degrees
2 1/3 c flour
Stir together first 5 ingredients. Cool to lukewarm.
In Mixer bowl sprinkle yeast on warm water. Check to make certain that the yeast moistens and starts to soften.
Add cornmeal mixture, egg and 1 1/3 c flour to yeast. Beat with mixer at medium speed for 2 minutes. Scrape sides of bowl occasionally.
Add rest of flour slowly until the batter is smooth.
Grease an 8 1/2 x 4 1/2 x 2 1/2″ loaf pan and sprinkle a little cornmeal. Spread batter in pan. With floured hands, gently shape into a loaf. Cover and let rise in warm place until batter just reaches the top of the pan, about 1 1/2 hours.
Bake in Moderate oven 375 degrees for 50 to 55 minutes. (Tap with fingers. If there is a hollow sound, the bread is done.) Crust will be a dark brown. Remove from pan to rack at once. Brush top with butter. Makes 1 loaf.