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Anadama Bread

Whole Grain Recipe

Anadama bread is a chewy, sweet, dense, grainy New England treat. The exact origins of the bread are unclear.

Loaf of anadama bread

Recipe Ingredients

2 cups water
1/2 cup corn meal
2 tablespoons butter
1/2 cup dark molasses
2 teaspoons salt
2 packages dry granular yeast
1/2 cup lukewarm water
1 tablespoon sugar
6 cups flour
1/4 cup melted butter

Recipe Directions

Boil the 2 cups water and gradually add the corn meal in a slow stream, stirring constantly until the mixture is smooth.

Add 2 tablespoons butter, the molasses and salt; let stand until lukewarm. Add the yeast to the 1/2 cup lukewarm water, sprinkle with sugar, cover and let stand until foaming and doubled in volume. Add to corn meal mixture.

Stir in the flour, gradually, just enough to make a stiff dough. Knead well for 10 minutes. Place in a warm greased bowl, cover and let rise until doubled in bulk. Cut through dough several times with a knife. Cover and let rise again for 45 minutes until doubled in bulk.

Toss lightly on a floured board. Knead and mold into two loaves. Place in greased and lightly floured bread pans. Cover and let rise again until doubled in bulk.

Bake in a 400 degree oven for 20 minutes; reduce heat to 375 degrees and continue to bake until the loaves are golden brown. Brush bread with warm melted butter and turn on sides on a cooling rack to cool.

Nutrition Information

Recipe Yields: 12 Servings Anadama Bread.

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