Page 5 - Autumn 2023 Recipe Book | University of Rochester

DR. DAVID R. LAMBERT’S
Anadama Bread

SERVES: 24 PREP TIME: 15 min COOK TIME: 40 min

INGREDIENTS: DIRECTIONS:

6 ¼ to 6 ¾ cups Combine 3 cups of flour, cornmeal and the yeast in a bowl.
all-purpose flour Heat molasses, shortening, 2 cups of water and 1 tbsp of
salt just until warm (115-120°F); stir constantly.
½ cup cornmeal
Add to flour mixture and add eggs. Beat at low speed of
2 packages active mixer ½ minute. Beat 3 minutes at high speed. Stir in as
dry yeast much remaining flour as you can mix in with a spoon.

½ cup dark molasses On a floured surface knead in enough remaining flour to
make a moderate soft dough (3-5 minutes total). Shape into
⅓ cup shortening a ball and place in a greased bowl; turn once. Cover with
plastic wrap and let rise in warm place until double. Punch
2 eggs down and divide in half, let rest 10 minutes covered.

1 tbsp salt 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.

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