Name: Anadama bread recipe by Namita Tiwari at BetterButter
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 cups all purpose flour; 1 cup whole wheat flour; ¾ cup yellow cornmeal; 2 and 1/2 teaspoon instant yeast; 1 and 1/4 teaspoon salt; 3 tablespoons olive oil; 1/4 cup honey; 1 cup boiling water plus ½ cup warm water

Ingredients Serving: 4

2 cups all purpose flour
1 cup whole wheat flour
¾ cup yellow cornmeal
2 and 1/2 teaspoon instant yeast
1 and 1/4 teaspoon salt
3 tablespoons olive oil
1/4 cup honey
1 cup boiling water plus ½ cup warm water

Instructions

Whisk together cornmeal and salt. Mix oil and honey. Add boiling water. Let the mixture rest for 15 minutes.
Add all purpose flour, whole wheat flour and instant yeast. Knead well. If the dough feels dry, add warm water to get smooth soft dough.
Knead the dough for 6 to 8 minutes. Let the dough rest for 20 minutes.
Deflate the dough, knead further for 5 minutes.
Grease a bread tin (8 inch x 4 inch) and dust with cornmeal.
With the help of a rolling pin or with hands, stretch out the dough 18 inches wide, no wider than the loaf pan you are using.
Roll the dough towards you, tightly. Pinch seams to seal.
Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 hour or until the center has crested at least 1 inch above the lip of the pan.
Bake in a pre heated oven at 180 degree C for about 25 to 30 minutes till the top turns golden and the bottom sounds hollow when tapped.
Remove from the tin after 5 minutes, transfer to the rack to cool.

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