Anadama Bread Mix
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A dry mix of flour, cornmeal, powdered milk and salt that makes two molasses-sweetened loaves. Add yeast, water, molasses and margarine when you are ready to bake.
Ingredients
- 9 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 2/3 cup nonfat dry powdered milk
- 2 3/4 teaspoons salt
Equipment
- mixing bowl
- airtight jar
- loaf pan
Directions
- Mix the dry ingredients together and keep them in an airtight container.
Notes
To make: 2 packets active dry yeast, 2 1/2 cups warm water, 3/4 cup molasses, 1 stick softened margarine, extra flour only if needed. Mix the yeast into half the dry mix. Blend in water, molasses, and margarine; rest 5 to 7 minutes. Gradually add the remaining dry mix until a stiff dough forms. Knead, then let rise in a greased bowl until doubled, about 2 hours. Divide, shape into loaves in greased pans, and let rise again until doubled. Bake at 375°F for 45 to 50 minutes, until deep brown. Cool before slicing.
Storage: dry mix up to 6 months in a cool, dry, airtight container. Loaves 3 to 5 days at room temperature or up to 3 months frozen.
Nutrition
Serving: 73g | Calories: 271kcal | Carbohydrates: 51g | Protein: 6.4g | Fat: 4.6g | Saturated Fat: 2.5g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 318mg | Potassium: 267mg | Fiber: 2g | Sugar: 9g | Vitamin A: 134IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 3mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 24 servings from the whole mix with 2 packets active dry yeast, 3/4 cup molasses, 1 stick softened margarine; not counted (no amount given): extra flour only if needed; nonfat dry powdered milk counted as nonfat dry milk, softened margarine counted as butter. Brands and portions vary, so use it only as an approximation.
