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Anadama Bread

This Early American recipe from New England features an interesting combination of cornmeal and molasses.—Taste of Home Test Kitchen, Greendale, Wisconsin

12 ServingsPrep: 40 min. + rising Bake: 25 min.

Ingredients

1/2 cup water
1/4 cup cornmeal
1/2 cup molasses
2 tablespoons butter
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

Directions

In a small saucepan, bring water and cornmeal to a boil. Reduce heat;
cook for 2 minutes or until mixture thickens, stirring constantly.
Remove from the heat; stir in molasses and butter. Cool to
110°-115°.
In a large bowl, dissolve yeast in warm water. Add the cornmeal
mixture, salt and 2 cups flour; beat until smooth. Stir in enough
remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into a
loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise
until doubled, about 1 hour.
Bake at 375° for 25-30 minutes or until browned (cover loosely

2 of 2

Anadama Bread (continued)

Directions (continued)

with foil if top browns too quickly). Remove from pan to a wire rack
to cool. Yield: 1 loaf (12 slices).

Nutrition Facts: 1 serving (1 piece) equals 179 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 222 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.