Blueberry Anadama Bread Chef John's Recipe
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| Blueberry Anadama Bread |
"Delicious served spread with butter."
Ingredients :
- 1/4 cup cornmeal
- 1 cup boiling water
- 1 tablespoon margarine
- 1/4 cup molasses
- 1 egg, beaten
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour
- 2 cups frozen blueberries, dry pack
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 warm water (110 degrees F).
- When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until 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 under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
- Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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