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Blueberry Anadama Bread

Blueberry Anadama Bread

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    3 h
JJOHN32

JJOHN32

Delicious served spread with butter.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
  2. Dissolve yeast in warm water (110 degrees F).
  3. When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
  4. Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
  5. Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MACKALLEN
15

MACKALLEN

10/21/2003

Eleanor, this bread is awesome! It puffs up super high and is really, really fluffy. It has just a subtle sweetness to it and is perfectly yummy all by itself. Also, it has a terrific, hard crust. My mom and 3 of my aunts stopped over today, and they all raved about it! Thanks!

lisa m
7

lisa m

8/13/2007

I used fresh blueberries and had to add about 1/4 to 1/2 c. extra flour because my dough was too sticky. This makes a very large loaf. Texture was nice, soft but firm enough to slice. I had to put foil over the top of my loaf to keep it from overbrowning during the last half of cooking. This is not a sweet bread at all. If you want a sweeter bread, I suggest you apply a *very* generous amount of cinnamon sugar over the top of the berries before you roll up the loaf. I enjoyed this made into french toast (the syrup making up for the lack of sweetness), and toasted with honey.

Clare
2

Clare

2/12/2012

My second time making this bread in less than a week! I love to bake, but making bread has always intimidated me, but it felt so easy! I used my Kitchen Aid mixer to do the kneading. This bread is light textured but with a great crust. I skipped the blueberries (hubby did want!). The first time around I did not have molasses so substituted 1/4 of brown sugar. Bread was good, but slightly sweet. This time I bought molasses and added 1 teaspoon of salt. Perfection! The bread did not even have time to cool down before we polished off the whole loaf! Thank you for sharing!

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