Recipe by Behr
"This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted."
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1 (.25 ounce) package
active dry yeast
warm water (110 degrees F)
all-purpose flour, divided
MMmmmm... very hearty, nice & dense, and just sweet enough - especially with a tiny bit of butter. This is great with a soup or stew (we had boiled cabbage with potatoes and sausage) - a perfect combo! It's also nice & quick, as homemade bread goes. We really enjoy it hot from the oven, but I seriously doubt we'll have any left over to try it toasted... We'll be making this often in our house. Thanks for the recipe! (By the way, how the heck is this pronounced?)
As is the proportions seem wrong. I made this with 3 cups flour (1 cup whole wheat flour, 2 cups bread flour) 1/3 cup fine ground cornmeal, 1 pkg quick rise yeast, 1 cup hot water, 1/4 cup blackstrap molasses (we love hardy molasses), 3 TB butter, 1 tsp salt and 1 egg. Use warm water (120-130 degrees F)since we used quick rise yeast (aka rapid rise). Baked at 350 for 30 minutes. We are in Anadama heaven! I also did not soak the cornmeal since I used finely ground cornmeal--but even so the crunch is pleasant. I also did not knead this dough--dough will be sticky, just place in 2qt well greased round casserole dish and cover with plastic wrap sprayed with cooking spray and let rise for about 1hr. Using the above measurements and changes this is a 5 star Anadama Bread recipe!!
This is a classic bread recipe that tastes great. I have made it 3 times and it comes out great every time.
I like this anadama bread a little less than the other anadama recipe (Eleanor Johnson's, which I make without the blueberries), but that's probably just personal preference. This one is more dense, not as feathery light. It gets a hard crust, which is good. You can taste the molasses more in this one than you can in Eleanor's as well, which isn't necessarily a selling point for me but might be for some folks.
Excellent bread-- been making it for ten years...
Did you know that this dough also makes the best "doughboys" (fried dough) EVER ??!!
Just form it into a piece about 1/4-inch thick-- shape how you wish. I just make them oblong.
Deep fry in 350 deg oil --just until golden-brown, turn over for a minute or 2 more on the other side.
Place on a cooling-rack over a cookie-sheet... sprinkle with confectioners sugar or cinnamon-sugar. Serve warm.
This bread was excellent! As with most breads I make, I adapted the recipe to use sourdough and the result was out of this world. The molasses makes the bread sweet without being cloying, and the cormeal gives it a delightful texture. I doubled the recipe to make two loaves and every last crumb of bread has been eaten -- the family loved it!
I'm making this again next week.
Awesome!! I ate the whole thing myself!
Very inaccurate measurement of liquids to dry ingredients. I've been baking bread for years and most bread recipes call for approx. 1 1/2 cups liquid to 4 cups flour, but this calls for 1 1/4 cups water PLUS 1/2 cup molasses to 3 cups flour and 1/4 cup cornmeal. Needed to add about 1 cup extra flour and it turned out good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 145
** Calories from Fat: 17
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See how to bake San Francisco-style sourdough bread.
Turn your sponge into bread dough and give it a good kneading.
Your sourdough starter is ready. Now it’s time to make the sponge.