Anadama bread is a very old,and good,and New England yeast bread.I've read that the name carries a cute story about it.As it's been told,a recently married farmer,had gained some pounds,because his new bride was cooking up a storm!!Friends had noticed it and finally said,"you're gettin kinda broad in the middle there,Walter" and he replied,"Aaayaaa..well,it's all that good cooking of my wife,
It's a great bread tho!We like it as is,or too,toasted with butter and or honey! No preservatives are in it,so it doesn't keep long.But it won't last long either!
1In a large mixing bowl,stir cornmeal into 2Cups of boiling water.Add the margerine,salt and molasses.Stir well,removing any lumps and let cool slightly.
2When the above mix is "ready" for the yeast,dissolve one yeast cake in 1/2C of water.Let sit in measuring cup a min or so,until it foams up slightly meaning it's "working" and is ready.Stir it in with the cornmeal mix.Then add your 6 Cups of flour.Mix it a little then dump it out onto a lightly floured countertop and knead it well.
3Take a stick of margerine and grease your mixing bowl well,right to the top.Make a nice round shape of your dough,put it into the greased bowl,cover it well(I use dish towels!),and put it in a warm place to rise,until it is double in size..?maybe an hour.
4Grease 2 loaf pans-9x5 and set aside.When the dough in your bowl has doubled in size,dump it out on your countertop,knead it again(don't let the dough get too cool).Then divide it in half and shape it into your loaf pan gently pushing it down all across the top.Cover well and let rise again.Second rising often takes less time,but with yeast you never know.
5Heat oven to 350.(325-330 for glass loaf pans).When the dough has doubled in size again,put it in the oven and bake it for 45-60 min,till top is very slightly browned and or sounds sort of "hollow" when you tap it.
I paint the top with butter when it comes out of the oven.