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Anadama Bread

 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 King Arthur Unbleached 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).
Nutritional 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.