Gluten Free Anadama Bread Recipes

GLUTEN FREE ANADAMA BREAD

Steps:

• 1. Preheat oven to 375. Grease 8x4 loaf pan.
• 2. Proof yeast, with 1/2 cup of the warm water plus sugar. Set aside till double.
• 3. Mix eggs, vinegar, oil, molasses, and remaining water. Combine all dry ingredients except yeast.
• 4. Slowly add wet ingredients to dry including yeast mixture. Using either stand mixer or hand mixer on low to incorporate all. It should look like a thick cake batter. If it glops when you lift the beaters add a little water until you get desired consistency. Turn mixer to high and beat 4 minutes.
• 5. Turn dough into prepared pan. Cover with plastic wrap. Let rise 30 minutes or until doubled in size.
• 6. Bake 50-60 minutes. Cover with foil after 20 minutes.
• 7. Remove from oven and allow to cool 20 minutes before slicing.

ANADAMA BREAD

Steps:

• In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.