Publisher Photo
Publisher Photo
This Early American recipe from New England features an interesting combination of cornmeal and molasses.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 mixing 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 with foil if top browns too quickly). Remove from pan to a wire rack to cool. Yield: 1 loaf.
Originally published as Anadama Bread in Complete Guide to Baking 2004, p300

Nutritional Facts

1 piece: 179 calories, 2g fat (1g saturated fat), 5mg cholesterol, 222mg sodium, 36g carbohydrate (9g sugars, 1g fiber), 4g protein.

  • 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
  1. 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°.
  2. In a large mixing 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.
  3. 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.
  4. 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.
  5. Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool. Yield: 1 loaf.
Originally published as Anadama Bread in Complete Guide to Baking 2004, p300

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MY REVIEW
beenthere3 User ID: 1214420 65973
Reviewed Apr. 28, 2010

"This is wonderful bread! I had not tried it but took a chance and made it for a luncheon for my art class. They loved it and I was thrilled... Tastes great, looks good and is easy to make. My only problem was in getting it to rise; I wound up heating some water, putting a cake rack on the pan, then put the bowl of bread on the rack and covered it with a towel. Very good results."

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