Anadama bread has been a favorite of New Englanders since Colonial times. Its combination of molasses and cornmeal yields a dark, chewy texture and a sweet flavor.
1 1/4 cups milk
1/2 cup Gianforte Farm cornmeal
2 T. sugarOR 1/4 cup molasses
1 package dry yeast
3-1/2 to 4 cups Gianforte Farm whole wheat flour
Scald 1 cup of the milk and mix in large bowl with corn meal, sweetening, salt and shortening. In separate bowl sprinkle dried yeast into 1/4 cup of warm milk and let sit 10 minutes. When milk mixture is cooled, add yeast mixture to it. Stir in flour to make a dough that is slightly sticky and pulls away from the sides of the bowl. Turn onto clean board and knead for 5 minutes until smooth. Dough should remain slightly sticky. Wet hands to keep from sticking.
Place dough in greased bowl, cover and set in warm place about 1 hour until doubled. Punch down, knead 2 minuts, shape and place in greased pan. Allow to rise 45 minutes until doubled in bulk. Bake in preheated oven 375 degrees 40 minutes.