Gluten Free Anadama Bread Recipes

Steps:

• Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm water. In bowl of a stand mixer with a paddle attachment, combine the eggs, oil, molasses, vinegar and yeast mixture. Gradually beat in the flour, cornmeal, xanthan gum and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 40 minutes., Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool.

Steps:

• 1. Preheat oven to 375. Grease 8x4 loaf pan.
• 2. Proof yeast, with 1/2 cup of the warm water plus sugar. Set aside till double.
• 3. Mix eggs, vinegar, oil, molasses, and remaining water. Combine all dry ingredients except yeast.
• 4. Slowly 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.
• 5. Turn dough into prepared pan. Cover with plastic wrap. Let rise 30 minutes or until doubled in size.
• 6. Bake 50-60 minutes. Cover with foil after 20 minutes.
• 7. Remove from oven and allow to cool 20 minutes before slicing.

Steps:

• Put the ingredients in your bread machine according to directions.
• Basic cycle; light crust; loaf size.
• Check it while it is kneading to make sure it is the right consistency; if it is dry add a few drops of water slowly till it is right and if too wet, add a tad of flour slowly.
• Cool on rack.

Steps:

• In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.

Steps:

• Add oatmeal and cornmeal to heat-proof bowl.
• Pour in boiling water, stirring to prevent lumps.
• Let mixture cool for 10 minutes.
• Stir, pour it into the breadpan, and add the rest of the ingredients in the order given.
• Makes 1 1/2 pound loaf, using the basic setting.

Steps:

• Line 2 baking sheets with parchment. Sprinkle with cornmeal and set aside.
• Pour 2 cups milk in small saucepan and gradually stir in cornmeal. Place over medium- low heat and stir constantly until mixture thickens, about 3 minutes. Transfer to a small bowl and set aside to cool.
• In another small saucepan, combine remaining 2 cups milk, salt, molasses, and butter. Place over medium heat and whisk until butter is melted.
• Transfer milk-and-molasses mixture to an electric mixer and let stand until milk is lukewarm (110 degrees). Sprinkle yeast over it, stir, and let stand until yeast dissolves and is foamy on top, about 5 minutes.
• Add cooled cornmeal mixture and 4 cups flour to yeast-and-molasses mixture. Using the dough hook, mix on medium speed to combine ingredients. Slowly add remaining 6 to 6 1/2 cups flour in 3 or 4 additions, until dough is smooth and elastic but not sticky, about 5 minutes (or knead by hand for about 15 minutes). If necessary, turn the dough out onto a floured surface and knead in remaining 1/2 cup flour to keep it from being too sticky.
• Spray inside of large bowl with nonstick vegetable-oil spray. Place dough in bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour and 40 minutes.
• Punch down dough, turn it onto a work surface, and cut into 3 pieces. Shape each into an oblong loaf. Place 2 loaves on a prepared baking sheet and 1 loaf on another. Cover and let rise, about 1 hour.
• Heat oven to 350 degrees. Whisk egg yolk with 1 tablespoon water. Brush loaves with egg mixture and sprinkle with remaining 2 tablespoons cornmeal.
• Place loaves in oven and bake for about 40 to 45 minutes, until loaves are hollow sounding when tapped on bottom. Let cool on a wire rack before slicing.