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| Blueberry Anadama Bread |
"Delicious served spread with butter."
Ingredients :
- 1/four cup cornmeal
- 1 cup boiling water
- 1 tablespoon margarine
- 1/4 cup molasses
- 1 egg, crushed
- 1 (.25 ounce) package lively dry yeast
- 1/4 cup heat water (one hundred ten degrees F/forty five levels C)
- 3 cups all-purpose flour
- 2 cups frozen blueberries, dry p.C.
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 3H |
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- Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
- Dissolve yeast in heat water (110 levels F).
- When cornmeal aggregate is lukewarm, stir in dissolved yeast. Beat in flour till a stiff dough is shaped. Knead dough on a closely floured board till clean and elastic. Let upward push in a warm region till doubled in bulk.
- Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll beneath to seal ends and region seam-side down right into a properly-greased 9x5x3 inch loaf pan. Let upward thrust in a heat place until double in bulk.
- Bake in a preheated oven at 375 ranges F (a hundred ninety ranges C) for forty five-50 minutes. Turn out and funky on a rack. Cool very well earlier than slicing.
Notes :
- Reynolds® Aluminum foil may be used to keep meals moist, cook it frivolously, and make clean-up less difficult.
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