*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, July 12, 2025 6:20 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breads » Anadama Raisin Batter Bread
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Anadama Raisin Batter Bread recipe to your favorite Save to favorite   Discuss Anadama Raisin Batter Bread recipe Write a comment   Print Anadama Raisin Batter Bread recipe Print this recipe   Email Anadama Raisin Batter Bread recipe to friend Email this recipe
  Anadama Raisin Batter Bread
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 273
Ingredients:
1 cup Milk
1 cup Water
1 cup Corn meal, preferably yellow and stone-ground
3 tbsp Sweet butter
1/2 cup Molasses
1/2 cup Warm water
2 tbsp Dry yeast
1/2 tsp Sugar or honey
2 tsp Salt
5 1/2 cup Unbleached white flour (approx)
1 cup Gold raisins
Instructions:
Makes 2 loaves.

IN a good-sized saucepan bring the milk and 1 cup water to a boil.
Turn off the heat and sprinkle in the corn meal, stirring
energetically with a wire whisk or fork. Add the butter and molasses
and stir until evenly mixed. Cool to lukewarm.

In a large mixing bowl dissolve the yeast in the half-cup warm water
with the sugar or honey. When bubbly, add cornmeal mixture, salt,
and 2 1/2 cups of the flour. It should be thick but still beatable.
Beat 5 minutes with an electric mixer.

Stir in the raisins. Gradually add 2/12 to 3 cups more flour,
beating with a large spoon until the battter is too stiff to continue
beating and holds together in a mass in the center of the bowl.

Cover the bowl with a damp towel and let it sit until the dough has
risen to twice its original volume. Stir down with the spoon. If you
wish, let it rise a second time. Stir down. Divide the dough between
two buttered large loaf pans. Be sure you get equal amounts in each
pan. Squish it into the corners with your fingers. Press to smooth
the tops a bit; don't worry if they look like a lava flow.

Cover the pans with a towel and let rise until batter reaches the
tops of the pans. Preheat oven to 350F. Bake 40 - 45 minutes, until
the loaves are brown but don't quite have a hollow sound when tapped
on the bottoms. Remove them from the pans and put directly on the
oven rack. Bake another 5 minutes to crisp the crust.

Cool on a rack.

The Garden Way Bread Book From the collection of Jim Vorheis
Rate this recipe:  
Featured Recipe
» Chickpea Snacks (Takes 2-3 Days)
Category: Misc
Hits: 207
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com