Amanda Bread
Amanda Bread is a hearty, slightly sweet bread with a rich molasses flavor, perfect for breakfast or sandwiches, suited for those who enjoy homemade, rustic baked goods.
Ingredients
Instructions
- Combine corn meal, water, and salt in a pot, stirring to prevent lumps.
- Bring the mixture to a boil.
- Add molasses and oleo (margarine or butter); allow to cool.
- Soften the yeast in 1/4 cup lukewarm water.
- Add 1 cup of flour to the cooled corn meal mixture.
- Stir in the softened yeast.
- Gradually add flour to make a soft dough; knead thoroughly.
- Let the dough rise until doubled in size.
- Punch down the dough and shape into 2 loaves.
- Let the loaves rise again until nearly double.
- Bake at 375°F (190°C) for about 30 minutes until golden brown.
Tips & Substitutions
To enhance the flavor of your Amanda Bread, consider adding herbs like rosemary or thyme to the dough. If you prefer a sweeter bread, increase the molasses to 1/3 cup. For a gluten-free version, substitute the flour with a gluten-free blend, ensuring it includes xanthan gum for better texture. Always knead the dough well to develop gluten for a better rise.
Serving Suggestions
Amanda Bread is delicious on its own but pairs beautifully with Helen'S Corn Salad for a refreshing side dish. Serve it warm with butter or use it as a base for sandwiches. It also complements soups and stews perfectly, making it a versatile addition to your meal. For a unique twist, try it with a spread of Great Grandma Clow'S Green Tomato Relish.
Storage & Reheating
Store leftover Amanda Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for about 3 months. To reheat, simply thaw and warm in the oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Amanda Bread contains roughly 568 calories, with 11g protein, 127g carbohydrates, and 1g fat. It is an excellent source of vitamin A (47% of the Daily Value), iron (45% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1649mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, you may need to adjust the amount slightly, as whole wheat flour absorbs more moisture. Start with 5 cups of whole wheat flour and add more as needed to achieve a soft dough.
How can I tell if the bread is done baking?
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach around 190°F (88°C) for perfectly baked bread. If it's browning too quickly, cover it loosely with foil.
Can I add other ingredients like nuts or dried fruit?
Absolutely! You can mix in ingredients like chopped nuts, raisins, or dried cranberries to add flavor and texture. Just keep in mind that adding too many extras might affect the dough's consistency, so adjust the flour accordingly to maintain a good balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).