Gluten Free Anadama-Style Bread
An old fashioned traditional New England porridge style yeast bread that is made without kneading and has only one rising! Moist and sturdy with a slight sweetness, superb as a sandwich bread or toasted with jam. Not your typical yeast bread. Growing up in rural Vermont, this was a family favorite that I am proud to bring to the Gluten Free!
Use a heavy-duty mixer and large bowl. Plan on a rising time of at least 2 ½ hours.
Grease a large bread pan: 5.25 x 9 x 2.75
Baking temperature: 375 degrees approximately 40 minutes, test center for doneness.
- ½ C. organic corn meal
- 1 ¾ C. boiling water
- ¼ C. shortening (coconut oil is excellent)
- ¾ C. molasses
- 1 tsp. salt
- 2 large eggs
- 3 tsp. active dry yeast
- ½ C lukewarm water
1 package of Marilyn’s Gluten Free Gourmet Bread Mix
In a large mixer bowl, scald corn meal in the boiling water and add shortening, molasses, eggs and salt. Stir gently to break up shortening. While this mixture cools, in a separate small bowl, dissolve yeast in warm water, letting rest for 5 minutes.
Add yeast to corn meal mixture. Slowly add bread mix and beat on low to medium speed about 15 seconds after the flour is thoroughly blended in.
Place dough in greased bread pan, lightly coat with oil or cooking spray on the top of the dough, smooth dough surface if needed, cover, and allow to rise at least 2 1/2 hours in a warm draft free place. Dough will not double in size but will rise and soften. It should be rounded slightly above the top of the bread pan if you use the large bread pan. I use a cake tester to check the center of the bread.