Corn and Semolina Anadama Bread

  • Servings: MAKES TWO 8 1/2-BY-4 1/2-INCH LOAVES

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  • 2 cups lukewarm water
  • 2/3 cup molasses
  • 2 packages active dry yeast
  • 5 to 6 cups bread flour
  • 1/2 cup cornmeal
  • 1/2 cup semolina
  • 1 tablespoon salt
  • 1 cup golden raisins
  • 4 tablespoons unsalted butter, softened

How to make this recipe

  1. In a medium bowl, combine the water and molasses. Add the yeast and let stand until dissolved, about 10 minutes.

  2. In a large bowl, sift 5 cups of the bread flour with the cornmeal, semolina and salt. Add the raisins and butter, then add the yeast mixture and blend well. Transfer the dough to a lightly floured surface and knead, adding up to 1 more cup of the bread flour to make a moist but not sticky dough. Continue kneading for a few minutes until smooth and elastic. Transfer the dough to a lightly buttered bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 1/4 hours.

  3. Punch the dough down and divide it in half. Form into 2 loose rectangular loaves and transfer to 2 buttered 8 1/2 -by-4 1/2 -inch loaf pans. Let rise until doubled in bulk, about 1 hour.

  4. Preheat the oven to 375°. Bake the loaves for about 40 minutes, or until golden brown on top. Let cool in the pans for 5 minutes, then turn out onto a rack to cool completely.

Make Ahead

The bread can tightly wrapped and frozen for up to 1 month.

Contributed By Published November 1997

479053 recipes/corn-and-semolina-anadama-bread 2013-12-06T23:20:36+00:00 Lydia Shire baking|thanksgiving|breads-rolls-and-muffins|make-ahead|vegetarian november-1997,lydia shire,biba,pignola,homemade bread,corn and semolina bread,side dish recipes,corn-and-semolina-anadama-bread 479053

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