READY IN 3 hr

Blueberry Anadama Bread

Read Reviews (4)

"Delicious served spread with butter." — JJOHN32

Directions

Stir cornmeal into boiling water. Stir in butter, molasses, and egg.
Dissolve yeast in warm water (110 degrees F).
When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.
Punch down and roll dough into a 10" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.
Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting.

Kitchen-Friendly View

PREP 30 mins
COOK 50 mins
READY IN 3 hrs

Reviews More Reviews

Oct 21, 2003

Eleanor, this bread is awesome! It puffs up super high and is really, really fluffy. It has just a subtle sweetness to it and is perfectly yummy all by itself. Also, it has a terrific, hard crust. My mom and 3 of my aunts stopped over today, and they all raved about it! Thanks!

—MACKALLEN

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Aug 13, 2007

I used fresh blueberries and had to add about 1/4 to 1/2 c. extra flour because my dough was too sticky. This makes a very large loaf. Texture was nice, soft but firm enough to slice. I had to put foil over the top of my loaf to keep it from overbrowning during the last half of cooking. This is not a sweet bread at all. If you want a sweeter bread, I suggest you apply a *very* generous amount of cinnamon sugar over the top of the berries before you roll up the loaf. I enjoyed this made into french toast (the syrup making up for the lack of sweetness), and toasted with honey.

—lisa m

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6 Ratings

Feb 12, 2012

My second time making this bread in less than a week! I love to bake, but making bread has always intimidated me, but it felt so easy! I used my Kitchen Aid mixer to do the kneading. This bread is light textured but with a great crust. I skipped the blueberries (hubby did want!). The first time around I did not have molasses so substituted 1/4 of brown sugar. Bread was good, but slightly sweet. This time I bought molasses and added 1 teaspoon of salt. Perfection! The bread did not even have time to cool down before we polished off the whole loaf! Thank you for sharing!

—Clare

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Feb 27, 2006

when i took a bite, all i could taste was the molasas . i don't know if molasas comes in different strengths but my bread had more than i could handle

—tracyZ

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Nutrition

Calories
172 kcal
9%

Carbohydrates
34.3 g
11%

Cholesterol
18 mg
6%

Fat
1.9 g
3%

Fiber
1.8 g
7%

Protein
4.3 g
9%

Sodium
21 mg
< 1%

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

Nutritional Information

Blueberry Anadama Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 172
** Calories from Fat: 17

% Daily Value *
** Total Fat 1.9g 3 %
** Saturated Fat 0.4g 2 %
** Cholesterol 18mg 6 %
** Sodium 21mg < 1 %
** Potassium 172mg 5 %
** Total Carbohydrates 34.3g 11 %
** Dietary Fiber 1.8g 7 %
** Protein 4.3g 9 %
** Sugars 6.1g
** Vitamin A 2 %
** Vitamin C 1 %
** Calcium 3 %
** Iron 21 %
** Thiamin 28 %
** Niacin 25 %
** Vitamin B6 6 %
** Magnesium 10 %
** Folate 42 %

* 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.