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Anadama Bread

Anadama Bread

  • Prep

    1 h 30 m
  • Cook

    45 m
  • Ready In

    2 h 15 m
Behr

Behr

This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
  2. In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
  3. In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  7. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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Reviews

LISAKP71
54

LISAKP71

12/16/2003

MMmmmm... very hearty, nice & dense, and just sweet enough - especially with a tiny bit of butter. This is great with a soup or stew (we had boiled cabbage with potatoes and sausage) - a perfect combo! It's also nice & quick, as homemade bread goes. We really enjoy it hot from the oven, but I seriously doubt we'll have any left over to try it toasted... We'll be making this often in our house. Thanks for the recipe! (By the way, how the heck is this pronounced?)

PAUL STONE
35

PAUL STONE

10/1/2003

This is a classic bread recipe that tastes great. I have made it 3 times and it comes out great every time.

CookinMama
34

CookinMama

8/29/2006

As is the proportions seem wrong. I made this with 3 cups flour (1 cup whole wheat flour, 2 cups bread flour) 1/3 cup fine ground cornmeal, 1 pkg quick rise yeast, 1 cup hot water, 1/4 cup blackstrap molasses (we love hardy molasses), 3 TB butter, 1 tsp salt and 1 egg. Use warm water (120-130 degrees F)since we used quick rise yeast (aka rapid rise). Baked at 350 for 30 minutes. We are in Anadama heaven! I also did not soak the cornmeal since I used finely ground cornmeal--but even so the crunch is pleasant. I also did not knead this dough--dough will be sticky, just place in 2qt well greased round casserole dish and cover with plastic wrap sprayed with cooking spray and let rise for about 1hr. Using the above measurements and changes this is a 5 star Anadama Bread recipe!!

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