Blueberry Anadama Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 18, 2013
We did not care for this bread. We didn't think there was much taste to it at all.
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Reviewed: 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!
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Cooking Level: Intermediate

Reviewed: 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.
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Reviewed: 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
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Reviewed: Oct. 18, 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!
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Photo by MACKALLEN
Home Town: Superior, Wisconsin, USA
Living In: Auburn, Alabama, USA

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