Amadama Bread
Amadama Bread
This is a dark bread that has a subtle sweet taste. This recipe contains no sugar so the sweetness must come from the 1/2 cup of dark molasses. My mother made this to rave reviews from what I remembered. I don't think us kids were wild about it but I remember the neighbors just loving it. I served it for dinner last night and my husband said it was good. I think he was a little disappointed it wasn't rye bread. I'm not sure what attracted my mom to this recipe but she must have liked it as she took the time to write it down on one of her 3 X 5 cards. I hope you enjoy this little different twist on bread.
1/2 cup yellow corn meal
2 cups boiling water
1 cake yeast disolved in 1/2 cup warm water
(1 pkg dry active yeast can be substituted)
2 tablespoons butter
1/2 cup dark molasses
1 teaspoon salt
5 cups all purpose flour
Stir the cornmeal into the boiling water. When well mixed add the butter, molasses and salt. Let Cool.
When lukewarm, add the dissolved yeast and flour, (enough to make a soft dough.)
Knead well for 10 to 15 minutes. Place dough into a greased bowl covered and in a warm place.
Once doubled in size form into two loaves and place into bread pans. Let rise again .
Brush the top with and egg wash.
Bake in 400 degree oven for approximately 1 hour
2 cups boiling water
1 cake yeast disolved in 1/2 cup warm water
(1 pkg dry active yeast can be substituted)
2 tablespoons butter
1/2 cup dark molasses
1 teaspoon salt
5 cups all purpose flour
Stir the cornmeal into the boiling water. When well mixed add the butter, molasses and salt. Let Cool.
When lukewarm, add the dissolved yeast and flour, (enough to make a soft dough.)
Knead well for 10 to 15 minutes. Place dough into a greased bowl covered and in a warm place.
Once doubled in size form into two loaves and place into bread pans. Let rise again .
Brush the top with and egg wash.
Bake in 400 degree oven for approximately 1 hour
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Induction Heat Article Bake ware Potracks Clay & Ceramic
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