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Anadama Bread

Total Time

Prep: 25 min. + rising Bake: 35 min.

Makes

1 loaf (12 pieces)

This Early American anadama bread recipe features an interesting combination of cornmeal and molasses. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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
  • 2-1/4 to 2-3/4 cups all-purpose flour

Directions

  1. In a small saucepan, bring water and cornmeal to a boil. Cook and stir until cornmeal absorbs the water and pulls away from the pan, about 30 seconds. Remove from the heat; stir in molasses and butter. Cool to 110°-115°.
  2. In a large bowl, dissolve yeast in warm water. Add cornmeal mixture, 2 cups flour and salt; beat until smooth. Stir in enough remaining flour to form a stiff dough.
  3. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours.
  4. Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 1 hour. Preheat oven to 350°.
  5. Bake until browned, 35-40 minutes (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.

Nutrition Facts

1 piece: 155 calories, 2g fat (1g saturated fat), 5mg cholesterol, 218mg sodium, 31g carbohydrate (10g sugars, 1g fiber), 3g protein.

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