Cranberry Anadama Bread
Nutrition
Calories: 215 kcalCarbohydrates: 47 gProtein: 10 gFat: 9 gSaturated Fat: 8 gCholesterol: 1 mgSodium: 304 mgFiber: 6 gSugar: 11 gVitamin A: 0.275 IUCalcium: 30 mgIron: 10 mg
Ingredients
- 1 1/2 cups fresh cranberries picked over and washed
- 1 tbsp grated orange rind
- 1/4 cup sugar
- 2 tablespoon yeast
- 1/2 cup lukewarm water
- 2/3 cup cornmeal
- 2 1/2 cups boiling water
- 3 tsp salt
- 3 tbsp vegetable shortening
- 1/2 cup molasses
- 7 1/2 cups flour
- 1 tbsp milk
Instructions
- Wash cranberries; put them through a food chopper, using the coarse blade. Add the orange rind and sugar. Let stand.
- Soften the yeast in the warm water. Set aside.
- Add the cornmeal to the boiling water. Cook for 3 minutes, or until thickened. Remove from heat and add the salt, shortening and molasses. Mix well. Cool to lukewarm.
- Stir in the softened yeast and the cranberries. Add 5 cups of the flour and mix well. Knead in the remaining flour on a pastry board.
- Continue kneading until dough is smooth and satiny. Place the dough in a greased bowl, turning to grease dough on all sides. Cover and let rise in a warm place for 1 hour, or until doubled in bulk.
- Punch down dough, cover and let rest for 10 minutes. Shape the dough into 2 loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans. Cover and let rise again in a warm place for about 45 minutes, until dough has doubled in bulk.
- Preheat the oven to 375°F.
- Brush the tops of the loaves with the milk. Bake for 45 minutes, or until done.