{"id":498,"date":"2020-05-06T15:57:33","date_gmt":"2020-05-06T15:57:33","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=498"},"modified":"2024-02-09T21:35:24","modified_gmt":"2024-02-09T21:35:24","slug":"anadama-bread","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/anadama-bread\/","title":{"rendered":"Anadama Bread"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Anadama Bread<\/span><\/h2>\n
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Traditional New England Anandama bread, a dark yeast bread made with flour, cornmeal, and molasses. The bread \u2013 based on cornmeal and molasses \u2013 dates back to Cape Ann, Massachusetts, in the early part of the 20th century. It is a dense, dark bread, a little sweet from the molasses, and it is very, very good with butter and cinnamon. Serve it hot, and then later as toast. Anadama bread also freezes well, which is why this recipe makes two loaves. We\u2019ve read dozens of recipes for Anadama bread and decided to base ours off the venerable one in the Fanny Farmer cookbook, which is more than a century old.<\/span>
<\/div>The dough is very sticky and is not kneadable; just spoon it into the loaf pans. It will also take some time to rise properly \u2013 sometimes 3-4 hours. Just give it time, it\u2019ll rise.<\/span><\/div>\n
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Prep Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Rising time<\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>4 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> loaves<\/span><\/span><\/div>\n\n
Author: <\/span>Hank Shaw<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> cup<\/span> cornmeal<\/span><\/li>
  • 2<\/span> cups<\/span> water<\/span><\/li>
  • \u00bd<\/span> cup<\/span> molasses<\/span><\/li>
  • 3<\/span> Tbsp<\/span> butter<\/span> at room temperature<\/span><\/li>
  • 1<\/span> Tbsp<\/span> salt<\/span><\/li>
  • \u00bd<\/span> cup<\/span> warm water<\/span><\/li>
  • 1<\/span> package dry yeast<\/span><\/li>
  • 4\u00bd<\/span> cups<\/span> bread flour<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place the cornmeal in a large bowl. Boil the two cups of water and pour the hot water into the cornmeal, stirring constantly to prevent lumps. Let sit for 30 minutes.<\/div><\/li>
    • Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.<\/div><\/li>
    • Put \u00bd cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.<\/span><\/div><\/li>
    • Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.<\/div><\/li>
    • Butter a couple of 5×9 loaf pans. Spoon the dough mixture into the pans as best you can; it\u2019ll be sticky. Cover with a tea towel and let rise for several hours, until it doubles in size.<\/div><\/li>
    • Heat the oven to 350\u00b0F and bake the breads for 45-50 minutes, or until a skewer or knife blade comes out clean. Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.<\/div><\/li><\/ul><\/div><\/div>\n
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