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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. Advertisement.


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1 1⁄4 teaspoons bread machine yeast or 1 1/4 teaspoons instant yeast. Measure the ingredients into the baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Basic Cycle. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before.


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In a small bowl, mix together the yeast and lukewarm water. Set aside for 5-10 minutes so the yeast can activate. In a large mixing bowl, or the bowl of a stand mixer, if using, measure out the cornmeal. If you are using a mixer, start with the paddle attachment.


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1. The day before making the bread, make the soaker by mixing the cornmeal and water in a small bowl. Cover with plastic wrap and let sit overnight at room temperature. 2. The next day, to make the dough, stir together 2 cups of the flour, the yeast, soaker, and water in a mixing bowl (or in the bowl of an electric mixer).


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Shape into a log and place in a well greased 8 1/2" x 4 1/2" loaf pan; or, for a more rustic round shape, into a boule placed in a 3- to 4-quart Dutch oven. Cover and let rise another 80 to 90 minutes, or until doubled in size. Bake the bread in a preheated 350°F oven for about 35 to 40 minutes.


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Activate the yeast: Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.


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Add the butter and molasses to the bowl. Pour in the boiling water, stirring until the butter has melted and the mixture is smooth. Let the mixture cool to lukewarm, about 15 minutes. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix in the dry milk, flours, and yeast.


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Measure ingredients, except sunflower seeds, into bread pan in the order listed. 2. insert bread pan securely into baking chamber; close lid. 3. Add sunflower seeds into automatic fruit/nut dispenser. 4. Plug bread machine unit into wall outlet. 5. For bread option, select WHITE.


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1. Put all of the ingredients into the bread pan in the order indicated in the ingredients. Select basic white bread setting, 2-pound loaf and light crust setting. 2. finished, let the bread rest for 10 minutes, slice and serve. 1. 2. 3. 4.


In a small bowl, add 1/4 cup warm water and yeast. Stir until the yeast

Step 5. Heat oven to 350 degrees. Bake loaves for 45 minutes to 1 hour, or until bread is a dark golden brown and sounds hollow when tapped. Step 6. Allow bread to cool in pans for 5 minutes, then turn out onto wire cooling rack. Brush all over with remaining softened butter.


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Step 1: Making the dough. In a large mixing bowl, combine the Jiffy cornmead mix, brown sugar, and salt. Whisk to combine together, and then set aside. In a separate small mixing bowl, combine one-cup of the flour, and the active dry yeast. Whisk this together to combine, and set this aside also.


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Grease a large mixing bowl with the oil and set aside. Dissolve the yeast in water and set aside. In another large bowl, combine milk, cornmeal, molasses, butter, and salt. Add 4 cups of flour and the yeast mixture and stir to form a dough. Add remaining flour a bit at a time, stopping when the dough becomes stiff enough to knead.


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In the bowl of an electric mixer, add 2 1/4 warm water, molasses salt, sugar, and melted butter and stir to combine. Mix in the white flour. Then pour in the yeast. Add cornmeal and mix well. Slowly mix in wheat flour 1 cup at a time until the dough pulls away from sides of the bowl. Place in a lightly oiled bowl.


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directions. 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. 14. 11. 2.


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Anadama bread is a traditional bread from New England, and its name comes from the story of a fisherman who was dissatisfied with his wife's bread and would say 'Anna damn her' every time he ate it. This is vegetarian recipe. Dish can be prepared in 225 minutes. Recipe requires some culinary experie


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Instructions. In a small bowl, add the warm water and sprinkle the yeast on top and add the sugar. Gently give it a stir and let it proof (5-10 minutes until foamy). In a stand mixer, using the dough hook, mix all the ingredients together.