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Recipe Name: Cheddar Anadama Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1/4 Cup(s) Cornmeal
1/2 Cup(s) Boiling water
1/2 Cup(s) Cold water
1/4 Cup(s) MOLASSES
2 Tablespoon(s) Butter or margarine
2 1/2 To 3 cups all-purpose flour
1 Active dry yeast
3/4 Teaspoon(s) Salt
1 Cup(s) Coarsely chopped Cheddar
Makes 1 loaf Stir cornmeal into boiling water. Add cold water,
molasses and 2 tablespoons of the butter. Cool until lukewarm.
Reserve. Fit processor with steel blade. Measure 1 1/2 cups of the
flour, yeast and salt into work bowl. Process on/off to mix. Add
cooled cornmeal mixture to flour mixture. Process until smooth, about
20 seconds. Turn on processor and add enough of the remaining flour
through feed tube so dough forms a ball that cleans the sides of the
bowl. Process until ball turns around bowl about 25 times. Turn dough
onto lightly floured surface. Knead cheese into dough (cheese should
be evenly dispersed throughout dough, not lumped together). Shape into
ball and place in well greased 8- or 9 inch pie pan. Flatten dough to
fill pan. cover loosely with plastic wrap and let stand in warm place
until doubled, about 1 hour. Heat oven to 375 F. Bake until golden
and loaf sounds hollow when tapped, 30 - 35 minutes. Remove
immediately from pan. Brush butter over crust. Cool on wire rack.
Food Processor Bread Book From the collection of Jim Vorheis From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 2882
Calories From Fat: 992
Total Fat: 113g
Cholesterol: 271.7mg
Sodium: 5276.8mg
Potassium: 1986.4mg
Carbohydrates: 333.4g
Fiber: 10.7g
Sugar: 66.1g
Protein: 128.4g

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