Blueberry Anadama Bread Popular Recipes

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Blueberry Anadama Bread

"Delicious served unfold with butter."

Ingredients :

1/4 cup cornmeal
1 cup boiling water
1 tablespoon margarine
1/4 cup molasses
1 egg, overwhelmed
1 (.25 ounce) bundle energetic dry yeast
1/four cup heat water (one hundred ten ranges F/forty five tiers C)
3 cups all-motive flour
2 cups frozen blueberries, dry percent

Instructions :

Prep : 30M	Cook : 12M	Ready in : 3H

Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (a hundred and ten ranges F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour till a stiff dough is formed. Knead dough on a heavily floured board until easy and elastic. Let rise in a heat location 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 below to seal ends and location seam-facet down right into a well-greased 9x5x3 inch loaf pan. Let upward push in a heat place till double in bulk.
Bake in a preheated oven at 375 tiers F (a hundred ninety ranges C) for 45-50 minutes. Turn out and funky on a rack. Cool very well earlier than slicing.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, cook dinner it flippantly, and make smooth-up less difficult.

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