Anadama Bread is a traditional New England bread made with cornmeal, molasses, and flour. It has a slightly sweet flavor and a dense, hearty texture, making it perfect for sandwiches or toasting.
Preparation time
1h 30min
Cooking time
40min
Ingredients
12 Servings
- 7 g active dry yeast
- 480 g all-purpose flour
- 28 g butter
- 80 g cornmeal
- 80 ml molasses
- 6 g salt
- 240 ml water
Directions
Step 1
In a medium saucepan, bring the water to a boil.
Step 2
Slowly add the cornmeal to the boiling water, stirring constantly to avoid lumps. Reduce heat and cook for about 5 minutes, stirring frequently, until the mixture thickens.
Step 3
Remove the saucepan from heat and stir in the molasses, butter, and salt. Let the mixture cool to lukewarm.
Step 4
In a large mixing bowl, combine the flour and yeast.
Step 5
Add the cooled cornmeal mixture to the flour and yeast, and stir until a dough forms.
Step 6
Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic.
Step 7
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 8
Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
Step 9
Cover and let it rise again for about 30 minutes, or until doubled in size.
Step 10
Preheat your oven to 375°F (190°C).
Step 11
Bake the bread for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Step 12
Remove the bread from the pan and let it cool on a wire rack before slicing.