Page 5 - 2022 Recipes | University of Rochester

Dr. David R. Lambert’s
Anadama Bread

NUMBER OF SERVINGS: 24 PREP TIME: 15 minutes COOK TIME: 40 minutes

INGREDIENTS:
6 ¼ to 6 ¾ cups all-purpose flour
½ cup cornmeal
2 packages active dry yeast
½ cup dark molasses
⅓ cup shortening
2 eggs
1 tbsp salt

DIRECTIONS:
Combine 3 cups of flour, cornmeal and the yeast in a bowl. Heat molasses, shortening,
2 cups of water and 1 tbsp of salt just until warm (115-120° F); stir constantly.
Add to flour mixture and add eggs. Beat at low speed of mixer ½ minute. Beat 3 minutes
at high speed. Stir in as much remaining flour as you can mix in with a spoon. On a floured
surface knead in enough remaining flour to make a moderate soft dough (3-5 minutes total).
Shape into a ball and place in a greased bowl; turn once. Cover with plastic wrap and let rise
in warm place until double. Punch down and divide in half, let rest 10 minutes covered.
Shape into loaves and place in two greased 9 x 5 x 3 inch loaf pans. Cover and let rise until
nearly double. Bake at 375° F for 35-40 minutes.

DR. DAVID R. LAMBERT is the Senior Associate Dean for Medical School Education and a
Professor of Medicine at URMC.

During this season of “thanks,” I’m most grateful for my wonderful family and the colleagues
I have here at the Medical Center who work tirelessly to create normalcy among upheaval
delivering patient care, providing education and expanding research.