Cranberry Anadama Bread from New York Times Menu Cookbook by Craig Claiborne

Cranberry Anadama Bread from New York Times Menu Cookbook by Craig Claiborne

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Wash the cranberries and put them through a food chopper, using the coarse blade. Add the orange rind and sugar. Let stand. Soften the yeast in the warm water.

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Ingredients

  • 3 tablespoons shortening
  • ½ cup molasses
  • 7½ cups sifted all-purpose flour
  • 1 tablespoon milk
  • 1½ cups fresh cranberries
  • 1 tablespoon grated orange rind
  • ¼ cup sugar
  • 2 packages active dry yeast
  • ½ cup warm water (110° to 115°F.)
  • ⅔ cup yellow cornmeal
  • 2½ cups boiling water
  • 3 teaspoons salt

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