Anadama Bread Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Mar. 30, 2003
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.
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Cooking Level: Expert

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Reviewed: Feb. 8, 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?)
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Photo by LISAKP71

Cooking Level: Intermediate

Home Town: Lakeside, California, USA
Living In: Arlington, Texas, USA
Reviewed: Aug. 2, 2002
Awesome!! I ate the whole thing myself!
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Cooking Level: Intermediate

Home Town: East Islip, New York, USA
Living In: Portola Hills, California, USA

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Reviewed: Mar. 13, 2002
This was good if you like dark bread. Next time, I will toast this and serve with butter to bring out the flavor even more.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 18, 2000
This is a classic bread recipe that tastes great. I have made it 3 times and it comes out great every time.
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Displaying results 41-45 (of 45) reviews

 
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