Anadama Bread Recipe

Name: Anadama Bread
Prep time: 30 min
Cook time: 30 min
Total time: 160 min
Ingredients: 0.5 cup water; 0.25 cup cornmeal; 2 tablespoons butter; 0.5 cup molasses; 1 (.25 ounce) package active dry yeast; 0.5 cup warm water (110 degrees F); 3 cups all-purpose flour, divided; 1 teaspoon salt

Cook Time: 30 minutes

Ingredients

cup water
cup cornmeal
2 tablespoons butter
cup molasses
1 (.25 ounce) package active dry yeast
cup warm water (110F)
3 cups all-purpose flour, divided
1 teaspoon salt

Directions

In a small saucepan, combine cup water and cornmeal. Bring the mixture to a boil over medium heat, stirring occasionally. Cook until the mixture thickens, about 5 minutes. Remove from heat, then stir in the butter and molasses. Let the mixture cool to lukewarm.
In a small mixing bowl, dissolve the yeast in cup warm water. Let sit for about 10 minutes, until it becomes creamy.
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 salt to the mixture, mixing well. Gradually add the remaining flour, cup at a time, stirring after each addition until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing bowl, place the dough inside, and turn to coat it with oil. Cover the bowl with a damp cloth and place it in a warm area to rise until doubled in volume, about 1 hour.
Preheat the oven to 375F (190C).
Deflate the dough and turn it out onto a lightly floured surface. Shape the dough into a loaf and place it in a lightly greased 9x5-inch loaf pan. Cover the pan with a damp cloth and let it rise until doubled in volume, about 40 minutes.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts (per serving)

Calories	272
Total Fat	4g
Saturated Fat	2g
Cholesterol	8mg
Sodium	322mg
Total Carbohydrate	54g
Dietary Fiber	2g
Total Sugars	12g
Protein	6g
Calcium	52mg
Iron	3mg
Potassium	380mg

* 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.

FAQ about Anadama Bread Recipe

Anadama bread can be stored at room temperature for up to 3 days. To maintain its freshness, keep it in a bread box or wrap it in a clean kitchen towel. If you need to store it for longer, you can freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil before freezing for up to 3 months. When ready to eat, thaw at room temperature or toast slices directly from frozen.

Yes, you can use a variety of flours in Anadama bread. Many people substitute whole wheat flour for some of the all-purpose flour to increase the bread's heartiness. You can also experiment with different flour blends, such as using bread flour for a chewier texture or adding a bit of rye flour for a more robust flavor. Just remember that using different flours might affect the dough's consistency, and you may need to adjust the water content slightly.

While cornmeal is a key ingredient in Anadama bread, you can substitute it with other grains, such as fine polenta or even oatmeal. However, these substitutions will slightly alter the texture and flavor of the bread. Cornmeal contributes to the bread's distinct flavor and texture, so skipping it may result in a less authentic version.

If your Anadama bread dough is too sticky, try adding a little more flour, a tablespoon at a time, until it becomes easier to handle. Be careful not to add too much flour, as it may make the bread dense. Also, be sure that your kitchen is not too humid, as this can cause the dough to feel stickier than usual. Alternatively, you could try oiling your hands or the work surface to help manage the dough without adding too much flour.

Yes, you can freeze Anadama bread dough before baking. After the first rise, punch down the dough and shape it into a loaf. Wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. When you're ready to bake, let the dough thaw in the refrigerator overnight and then proceed with the second rise and baking as usual.

To check if your Anadama bread is fully baked, tap the bottom of the loaf after it has been removed from the oven. If it sounds hollow, it is done. You can also use a thermometer to check the internal temperature; it should be around 190-200°F (88-93°C) when fully cooked. If the top starts to brown too quickly, you can cover the loaf loosely with aluminum foil and continue baking until it is done.

Yes, you can certainly add seeds or nuts to Anadama bread for extra flavor and texture. Popular options include sunflower seeds, sesame seeds, or chopped walnuts. Add them during the mixing stage when you combine the flour or just before kneading the dough. Keep in mind that adding these ingredients may slightly affect the dough's rise, so you may need to adjust the baking time.

If your Anadama bread turns out dense, there are a few possible reasons. It could be due to underproofing, meaning the dough didn't rise enough before baking. Be sure to allow the dough to rise until it has doubled in size during both the first and second rises. Another reason could be over-kneading or under-kneading, which can affect the bread’s texture. If you used too much flour while kneading, that can also lead to a denser loaf.

Molasses gives Anadama bread its characteristic flavor, but if you don't have molasses, you can substitute it with honey or maple syrup. While this will change the flavor profile, it will still result in a delicious loaf. Keep in mind that molasses also contributes to the bread’s dark color, so using a substitute may lead to a lighter loaf.

Comments

Jerry Wilson

06/16/2023 07:26:56 AM

Review update: The original recipe proportions seemed off to me. I adjusted the ingredients to use 3 cups of flour (1 cup whole wheat flour, 2 cups bread flour), 1/3 cup fine ground cornmeal, 1 package of quick rise yeast, 1 cup of hot water, 1/4 cup of blackstrap molasses (we really enjoy the rich flavor), 3 tablespoons of butter, 1 teaspoon of salt, and 1 egg. I recommend using warm water (120-130 degrees F) with quick rise yeast. I baked the bread at 350 degrees for 30 minutes and it turned out wonderfully. The Anadama bread was heavenly! I skipped soaking the cornmeal since I used a finely ground version, but the texture was still delightful. I also skipped the kneading step and simply placed the sticky dough in a well-greased 2-quart round casserole dish, covered it with plastic wrap sprayed with cooking spray, and let it rise for about an hour. With these adjustments, I rate this Anadama Bread recipe a 5-star winner!

Donna Allen

09/09/2024 08:25:10 PM

I baked two loaves of this bread with modifications recommended by another reviewer, and it turned out fantastic. I substituted butter with flaxseed (3 tablespoons for every 1 tablespoon of butter, so 9 for this recipe) and the result was great. With these adjustments, I would rate it 5 stars.

Catherine Allen

01/19/2023 07:13:40 PM

This bread was amazing! The dough was really sticky, so I had to incorporate an extra 1/4 cup of bread flour, likely due to the high humidity. The end result had a beautiful dark color and even family members who typically avoid molasses and gingerbread couldn't resist it!

Benjamin Lee

03/01/2023 01:35:43 PM

This bread recipe is truly delightful and satisfying. The texture is wonderfully moist and chewy with a fine crumb, and it strikes the perfect balance of sweetness. The loaf bakes to a lovely dark top without the crust being overly hard. While some reviewers have mentioned issues with the proportions, I personally did not encounter any problems. Different flours can affect absorbency, and environmental factors like humidity can also play a role. Trusting your instincts and making adjustments as needed can lead to excellent results. I added a bit of extra flour during kneading to adjust for stickiness, and found that less kneading time than recommended still produced a great outcome. My oven needed a slightly shorter cooking time than stated, so I recommend checking the loaf at 25 minutes and adding time if needed. This recipe has earned a spot in my regular bread rotation and will be a go-to for gifting as well.

Donna Gonzalez

11/03/2023 01:12:07 PM

This was enjoyable! I struggled a bit with shaping it nicely, but the flavor was delicious!

Betty Edwards

10/29/2024 12:48:04 AM

Decent, but not outstanding. The texture is pleasant. The original recipe has a strong molasses flavor. I preferred it when I substituted honey for some of the molasses and added a bit more cornmeal. It stores well and freezes well.

Andrew Phillips

06/29/2024 11:27:16 AM

This was my second attempt at baking bread and my first time using yeast. I consider myself a beginner in the kitchen. The outcome last night was fantastic! I was thrilled with how it turned out. It was simple to prepare, had a great flavor, and the texture was just perfect. I definitely plan on making this recipe again.

Jennifer Cruz

05/10/2023 11:39:07 PM

This recipe reminds me of my childhood in New England. It's perfect just the way it is, no changes needed.

Jacob Rodriguez

04/05/2024 12:09:42 PM

The taste is amazing, but it could benefit from a longer baking time.

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Anadama Bread Recipe

Ingredients

Directions

Nutrition Facts (per serving)

FAQ about Anadama Bread Recipe