I was introduced to Anadama Bread back when I was living in Vermont many years ago. I made it often but once I became gluten intolerant I had to stop eating it. Now I can eat it again with an updated version that is gluten free.
2Proof yeast, with 1/2 cup of the warm water plus sugar. Set aside till double.
3Mix eggs, vinegar, oil, molasses, and remaining water.
Combine all dry ingredients except yeast.
4Slowly add wet ingredients to dry including yeast mixture. Using either stand mixer or hand mixer on low to incorporate all. It should look like a thick cake batter. If it glops when you lift the beaters add a little water until you get desired consistency. Turn mixer to high and beat 4 minutes.
5Turn dough into prepared pan. Cover with plastic wrap. Let rise 30 minutes or until doubled in size.
6Bake 50-60 minutes. Cover with foil after 20 minutes.
7Remove from oven and allow to cool 20 minutes before slicing.
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