Reviewed: Nov. 4, 2011

really yummy & easy to make

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Reviewed: Jul. 23, 2011

This was super good and I'll be making it again. Next time, though, I think I'll add some cardamom or corriader just to spice it up a bit.

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tsuyako

Reviewed: May 2, 2011

great bread. I had trouble making the cornmeal smooth, but I think it was my fault for leaving it on the burner and not checking back soon. You can't tell when you eat the bread though, and it is delicious. I think next time I will double the recipe and see what happens. Not sure why people are saying that the proportions are off. They were perfect. You just have to realize that when you are making bread, you can't force all of the flour into it. I only wish it made more! I brought half of the loaf into work, and by lunch it was gone. Great recipe.

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faerietygers

Reviewed: Mar. 25, 2011

This is a great Anadama bread - made just as directed! A winner in our house. CookinMama should submit her version as a new recipe - I am sure it is good - and look forward to trying it soon.

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Marblehead

Reviewed: Dec. 21, 2010

It took 2 days to rise, and even then, came out rather hard.

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banneh1968

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Cooking Level: Expert

Home Town: Leominster, Massachusetts, USA

Reviewed: Aug. 17, 2010

Of the three Anadama recipes I've used, this is my favorite. I added some wheat flour because I think Ananadama is better that way. I doubled the recipe, keeping a little dough out for a breakfast of "fried bread dough" which is a family favorite. (Just make a thin patty of dough and fry it slowly in butter. Serve with butter and jelly.) It fried nicely with a crispy edge and was excellent with apricot jelly. the rest made a tall and beautiful loaf. Excellent.

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kaliscook

Cooking Level: Expert

Home Town: Castle Rock, Washington, USA

Living In: Kelso, Washington, USA

Reviewed: Jun. 16, 2010

This is a wonderfully hearty bread that will bring back memories of days gone by! Rich flavor and easy to make in bread maker too! Thanks for sharing one of my favorite recipe!

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mommakaos

Reviewed: Apr. 28, 2010

SO very good! This bread has the most amazing flavor I have ever tasted. Given, I know nothing about Anadama bread and thought I would try this recipe just because the Hubster and I both love molasses. Well, it's going to go into our "make it again" list. It's got a gorgeous color, dense crumb with a great soft texture, & the crispiest delightful crust. I followed the recipe exactly, except for shaping into a round loaf baked on a pizza stone instead of using a loaf pan. It was beautiful & delicious! We had warm slices of it fresh out of the oven for dinner with our soup, then had it again toasted with cream cheese for breakfast. Love it! Thank you so much for sharing this recipe!

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TTV78

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: San Francisco, California, USA

Reviewed: Apr. 3, 2010

Yankee Magazine featured a recipe for Anadama Bread in the current issue so I looked online for other recipes and found this one. I liked the look of this photo much better than theirs which had much more cornmeal in it and looked like cornmeal bread. I have now made at least 6 loaves of this in the last month and I have 2 in the oven right now (oh, the delicious aroma!). One woman at our church soup and bread supper said she would PAY me if I would make her more...she absolutely loved it and several others have asked for the recipe! I LOVE the chewy, rich flavor and texture of this bread and it is now my absolute favorite ~ with cream cheese, it's dessert!!!

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Julie-In-The-Berkshires

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Pittsfield, Massachusetts, USA

Reviewed: Mar. 6, 2010

This bread is a 5 star. Reason being is it is just plain good. Now you have to like molasses to get the full appreciation out of it's full bold flavor. I think I might have left the cornmeal mixutre a bit too warm when I kneeded the yeast into it. It didn't rise as much as it should have but I am sure it was my fault or the fault of the yeast. Never the less I just toasted a piece and the tastebuds loved it.

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