READY IN 2¼ hrs

Anadama Bread

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"This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted." — Behr

Directions

Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Kitchen-Friendly View

PREP 1 hr 30 mins
COOK 45 mins
READY IN 2 hrs 15 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 16, 2003

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?)

—LISAKP71

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Most Helpful Critical Review

Aug 29, 2006

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!!

—CookinMama

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55 Ratings

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Oct 01, 2003

This is a classic bread recipe that tastes great. I have made it 3 times and it comes out great every time.

—PAUL STONE

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Nov 08, 2003

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.

—MACKALLEN

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Aug 31, 2008

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.

—chefjef

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Jan 25, 2004

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.

—Pillowtrot

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Sep 21, 2003

Awesome!! I ate the whole thing myself!

—MSDORKY

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Mar 17, 2005

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.

—katsask

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Nutrition

Calories
145 kcal
7%

Carbohydrates
29 g
9%

Cholesterol
4 mg
1%

Fat
1.9 g
3%

Fiber
0.9 g
4%

Protein
2.9 g
6%

Sodium
171 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Anadama Bread

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 145
** Calories from Fat: 17

% Daily Value *
** Total Fat 1.9g 3 %
** Saturated Fat 1g 5 %
** Cholesterol 4mg 1 %
** Sodium 171mg 7 %
** Potassium 202mg 6 %
** Total Carbohydrates 29g 9 %
** Dietary Fiber 0.9g 4 %
** Protein 2.9g 6 %
** Sugars 6.1g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 18 %
** Thiamin 22 %
** Niacin 19 %
** Vitamin B6 6 %
** Magnesium 13 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.