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A popular folkloric account regarding the origin of the word "Anadama" tells the story of a fisherman becoming tired of meals of corn meal and molasses mush. Upset with his wife, Anna, for serving him nothing else, he one day adds flour and yeast to his porridge, baking the resultant bread, while cursing, "Anna, damn her!" [1] [2] [4]
Anadama bread – traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Banana bread – first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s; appeared in Pillsbury's 1933 Balanced Recipes cookbook. [3]
Yeast bread France: Slightly sweet sandwich-style loaf with a dense crumb. Pan marsellés: Yeast bread Uruguay A soft medium-sized white bread, lobed, with a hard crust dusted in cornmeal; somewhat similar to Italian bread Pão Alentejano: Sourdough bread Portugal: A crusty sourdough that is traditionally woodfired Palianytsia: Yeast bread Ukraine
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Cooked on a rangetop, one frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These ...
Add the salt and the rest of the flour and beat just till incorporated. Switch to the bread hook attachment and knead just until smooth (alternatively, remove dough from mixer bowl and knead by hand). Place dough in a greased bowl, cover, and let rise. Line 2 baking sheets with parchment or waxed paper and sprinkle with cornmeal. 3.
The Reddit user then said to top the bread with cheese, such as parmesan, mozzarella, and cheddar, and pop the loaf in the oven at 425 degrees for five to 10 minutes or until the cheese is golden ...
A hand-held meat pie similar to a bierock, with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and seasonings. [53] Scrapple: Northeast Pennsylvania, Delaware Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices [54] Slinger: Midwest St. Louis