Now that we only have one car and Mark is gone most of the day I have to learn to make do with what I have on hand. Luckily, I’d purchased some molasses for the BBQ lentils I made yesterday and all the other ingredients are pretty much pantry staples in my house. Surprisingly, this is one of the best recipes I’ve tried from my bread machine cookbook. I don’t know why I’ve passed over it all these years.

Anadama Bread

Ingredients

1 cup water

3 tablespoons molasses

1 teaspoon lemon juice

2 1/2 cups unbleached white bread flour

generous 1/2 cup whole-wheat bread flour

1/3 cup polenta

1 1/2 teaspoons salt

2 tablespoons butter

1 teaspoon instant yeast

Preparation

Pour the water, molasses, and lemon juice into the bread machine pan. Sprinkle both flours, then the polenta over the water ensuring it is completely covered. Add the salt and the butter in separate corners of the bread machine pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. Check the dough after a couple of minutes of kneading and add a little water if it’s too dry. At the end of the cycle turn the dough out onto a lightly floured surface and shape into a loaf. Place the dough in a lightly oiled 8 x 4-inch loaf pan, cover and let rise in a warm spot for about 30 minutes. Set the Global Sun Oven out to preheat while the dough is rising. Bake bread in the Sun Oven until golden brown and sounds hollow when tapped, 45 minutes to an hour.

 

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