Anadama Bread

Anadama Bread

46
Behr 6

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

Ingredients

2 h 15 m servings 145 cals
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Original recipe yields 15 servings

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Nutrition

  • 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

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Directions

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  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

46
  1. 59 Ratings

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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 perfec...

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

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 black...

I like this anadama bread a little less than the other anadama recipe (Eleanor Johnson's, which I make without the blueberries), but that's probably just personal preference. This one is more de...

Excellent bread-- been making it for ten years... Did you know that this dough also makes the best "doughboys" (fried dough) EVER ??!! Just form it into a piece about 1/4-inch thick-- shape how ...

This bread was excellent! As with most breads I make, I adapted the recipe to use sourdough and the result was out of this world. The molasses makes the bread sweet without being cloying, and ...

Awesome!! I ate the whole thing myself!

Very inaccurate measurement of liquids to dry ingredients. I've been baking bread for years and most bread recipes call for approx. 1 1/2 cups liquid to 4 cups flour, but this calls for 1 1/4 c...

SO very good! This bread has the most amazing flavor I have ever tasted. Given, I know nothing about Anadama bread and thought I would try this recipe just because the Hubster and I both love ...