Anadama Bread

Anadama Bread

46
Behr 8

"This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 15 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
  3. 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.
  4. 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.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. 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.
  7. 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.

Reviews

46
  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 perfec...

Most helpful critical review

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 black...

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 perfec...

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

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 black...

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 de...

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 ...

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 ...

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 c...

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 ...