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Ingredients
- 6 - 7 c unbleached white flour
- 1 1/4 c cornmeal
- 1 1/2 c wheat germ
- 2 3/4 t. salt
- 2 packages dry active yeast
- 1/2 c butter, melted
- 2 1/4 c warm water (130 deg)
- 3/4 c molasses, room temperature
Preparation
- Combine 1 1/2 c flour and 1 c wheat germ with the other dry ingredients and mix thoroughly.
- Stir in and blend well mixture of melted butter, water, and molasses.
- Beat with electric mixer at medium speed for 2 minutes, scraping bowl occassionaly.
- Stir in 1/2 c wheat germ and 1/4 c flour and beat at high speed for 2 minutes more.
- Stir in enough additional flour to form stiff dough.
- Turn out onto a lightly floured board and knead until smooth and elastic (about 8 - 10 minutes).
- Place dough in a large greased bowl, turning to grease top. Cover bowl with a dishtowel and allow dough to rise in a warm draft free place until double in bulk (1 - 1 1/2 hour).
- Punch dough down and divide into two equal parts.
- To shape dough, roll each piece into a 14 by 9 inch rectangles. Roll dough up from its short upper end and seal the sides with the fingers, folding the sealed ends under.
- Place loaves seam side down in two greased 1 1/2 lb loaf pans.
- Cover with dishtowel and raise again 45 minutes.
- Preheat oven to 375 degrees and bake 45 minutes. Remove from pans and cool on wire rack.
Comments
- An early American bread invented (according to legend) by a fisherman, who's lazy wife forced him to do his own baking. He named the bread after his wife, "Anna, damn her ..."
*I've also heard it was indelicate praise for a talented wife, "Anna, damn her, sure makes fine bread."
-- FloydPerryThistle - 27 Aug 2003
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