Anadama Quick Bread
Anadama bread is a traditional American quick bread flavored with molasses. Yellow or white cornmeal add texture.
Serves: 16 1 slice servings
- 2 cups whole wheat pastry flour
- 1/2 cup finely ground yellow or white cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 cups nonfat or low-fat buttermilk
- 1/2 cup molasses
- 2 tablespoons vegetable oil
- Place the flour, cornmeal, baking powder, and baking soda in a large bowl, and stir to mix well. Add the buttermilk, molasses, and oil, and stir just until the dry ingredients are moistened.
- Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for about 45 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.
- Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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