Anadama Bread

Ingredients

• 1 package yeast dry
• 1  egg white 
• 3.3 cups flour all-purpose divided
• 0.3 cup maple syrup 
• 1 teaspoon salt 
• 1 tablespoon vegetable oil 
• 1 cup warm water (105° to 115°)
• 2 teaspoons water 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• loaf pan

Directions

1. Dissolve yeast and maple syrup in warm water in a large bowl; let stand 5 minutes.
2. Add 2 cups flour, cornmeal, and next 2 ingredients; beat at medium speed of a mixer until blended. Stir in 3/4 cup flour to form a soft dough, and turn out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and roll into a 14 x 7-inch rectangle on a lightly floured surface.
4. Roll up tightly, starting at short side, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
5. Place roll, seam side down, in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in bulk.
6. Combine 2 teaspoons water and egg white, and gently brush over dough.
7. Bake at 375 for 35 minutes or until loaf sounds hollow when tapped.
8. Remove from pan; let cool on a wire rack.