Gluten-Free Anadama Bread |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Anadama bread, a yeast bread made with wheat flour, cornmeal and molasses, has been a New England mainstay for generations. This version substitutes gluten-free flour, but keeps the loafâs slightly sweet flavor and hearty texture.Doris Kinney, Merrimack, New Hampshire Ingredients:
1 package (1/4 ounce) active dry yeast |
1 tablespoon sugar |
1 cup warm water (110° to 115°) |
2 eggs |
3 tablespoons canola oil |
1 tablespoon molasses |
1 teaspoon white vinegar |
1-1/2 cups gluten-free all-purpose baking flour |
3/4 cup cornmeal |
1-1/2 teaspoons xanthan gum |
1/2 teaspoon salt |
Directions:
1. Grease an 8-in. x 4-in. loaf pan and sprinkle with gluten-free flour; set aside.
2. In a small bowl, dissolve yeast and sugar in warm water. In a stand mixer with a paddle attachment, combine the eggs, oil, molasses, vinegar and yeast mixture. Gradually beat in the flour, cornmeal, xanthan gum and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.)
3. Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 40 minutes.
4. Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool. Yield: 1 loaf (12 slices).
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