Anadama Bread

Making Anadama Bread

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1. Put the cornmeal, molasses and butter in a large bowl. Pour over the boiling water, stir and cool for 15 minutes until lukewarm.

   Mark done Start 15 min timer

2. Stir in the yeast and salt, then add the flour and mix to a dough. Knead for 10 minutes until smooth.

   Mark done Start 10 min timer

3. Cover and leave to rise for 1 hour until doubled. Shape into a loaf and place in a greased 900 g tin.

   Mark done Start 1 hr timer

4. Leave to rise for 30 minutes. Heat the oven to 190°C / 375°F, sprinkle the top with cornmeal and bake for 40 minutes until hollow-sounding.

   Mark done Start 30 min timer

5. Cool on a rack before slicing.

   Mark done

Related guide: Prep, cook and total time.

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Tips for Making Anadama Bread

• Cool the cornmeal mixture to lukewarm before adding the yeast.
• The dough is slightly sticky; use oiled hands rather than more flour.
• If the crust browns too fast, cover the loaf loosely with foil.

What Goes With Anadama Bread

• Butter
• Baked beans
• Sharp cheddar
• Chowder

Leftovers and Storage

Keeps for 3 days wrapped at room temperature. Freeze sliced for 2 months.

Anadama Bread: Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.