Anadama Bread


Anadama Bread
Prep time
Cook time
Total time
Hailing from New England, Anadama is a hearty bread great for sandwiches or as an accompaniment to soups and stews.
Recipe type: Bread
Serves: 2 Loaves
  • ½ cup coarse yellow cornmeal
  • 2 cups of water, divided
  • ½ cup molasses
  • 4-6 Tablespoons softened butter, divided
  • 1 - ¼ ounces package or 2¼ teaspoons active dry yeast
  • 4½ cups all purpose flour
  • 1 teaspoon kosher salt
  • ¾ teaspoon nutmeg
  1. In a bowl make a slurry with the cornmeal and ½ cup of water. In a saucepan, bring 1 cup of water to a boil. Add the cornmeal mixture and cook, stirring constantly until mixture is thick, about 5-7 minutes. Stir in the molasses and 2 Tablespoons of butter. Transfer cornmeal mixture to the bowl of a mixer and cool to lukewarm.
  2. In a small bowl,stir together ½ cup of water and the yeast to dissolve and activate. Add to the cornmeal mixture and mix on low speed with a dough hook for several seconds. Add the flour, ½ cup at a time, mixing for several seconds between each addition. Sprinkle in the salt and nutmeg and continue mixture until the dough completely comes away from the sides of the bowl, about 7 minutes.
  3. Lightly butter a bowl. Form dough into a ball and place in bowl. Cover the bowl loosely with plastic wrap. Allow the dough to rise for 1½ hours or until doubled in size.
  4. Lightly butter two 9x4 inch loaf pans. After dough is double in size, press it down and divide it in two equal pieces. Shape each piece into a loaf and place into loaf pan. Cover the loaf pans with plastic wrap and allow to rise for 30 minutes or until double in size.
  5. Preheat the oven to 350 degrees. Bake loaves for 45 minutes to 1 hour until dark golden brown and hollow sounding when tapped.
  6. Allow bread to cool in pans for 5 minutes then turn out onto a wire cooling rack. Brush all over with remaining softened butter.


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