Anadama Bread

Anadama Bread

42 Reviews 4 Pics
  • Prep

    1 h 30 m
  • Cook

    45 m
  • Ready In

    2 h 15 m
Behr
Recipe by  Behr

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 loaf

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.

Share It

Reviews (42)

Rate This Recipe
LISAKP71
52

LISAKP71

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?)

CookinMama
34

CookinMama

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!!

PAUL STONE
34

PAUL STONE

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

More Reviews

Similar Recipes

Honey Wheat Bread II
(236)

Honey Wheat Bread II

A Number One Egg Bread
(139)

A Number One Egg Bread

Batter White Bread
(89)

Batter White Bread

Bread in a Bag
(46)

Bread in a Bag

Hawaiian Sweet Bread
(35)

Hawaiian Sweet Bread

Cuban Water Bread
(30)

Cuban Water Bread

Nutrition

Amount Per Serving (15 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Honey Wheat Bread II

>

next recipe:

A Number One Egg Bread