Old Fashioned Anadama Bread
Experience the rustic charm of New England with Old Fashioned Anadama Bread, a hearty loaf steeped in tradition and bursting with flavor. This recipe combines the earthy sweetness of molasses with the warm nuttiness of yellow cornmeal, creating a tender yet substantial bread perfect for any occasion. Made with simple pantry ingredients and requiring a hands-on kneading process, this classic bread delivers a rich texture and nostalgic aroma that fills your kitchen as it bakes to perfection. Ideal for breakfast, sandwiches, or alongside soups and stews, this homemade loaf pairs beautifully with butter or jam. Whether you're a seasoned baker or a beginner, mastering Anadama Bread is a rewarding endeavor that connects you to its heritage while delighting your taste buds. Keywords: Anadama bread recipe, homemade molasses bread, traditional New England bread, cornmeal bread, rustic loaf.
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Recipe Information
Ingredients
- 1.5 cups Water
- 1 cup Yellow cornmeal
- 2 tablespoons Unsalted butter
- 0.5 cup Molasses
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water
- 4.5 cups All-purpose flour
- 1 tablespoon Olive oil or melted butter (for brushing)
Instructions
In a medium saucepan, bring 1.5 cups of water to a gentle boil. Whisk in the cornmeal slowly to avoid lumps, and cook over medium-low heat for about 5 minutes, stirring constantly, until thickened.
Remove the saucepan from heat. Stir in the butter, molasses, and salt until the butter has melted fully. Let the mixture cool to lukewarm, about 100–110°F.
In a small bowl, dissolve the yeast in 0.25 cups warm water (about 105–110°F). Let it sit for 5–10 minutes until frothy.
Transfer the lukewarm cornmeal mixture to a large mixing bowl. Stir in the yeast mixture.
Gradually add the flour, 1 cup at a time, mixing well after each addition. Once the dough becomes too stiff to stir, transfer it to a floured surface.
Knead the dough for 8–10 minutes, adding small amounts of flour as necessary, until the dough is smooth and elastic.
Form the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free environment for 1.5 hours, or until doubled in size.
Punch down the risen dough and knead it briefly on a floured surface. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the pan loosely with plastic wrap or a damp cloth and let the dough rise again for 45 minutes to 1 hour, or until it has risen just above the edge of the pan.
Preheat your oven to 375°F (190°C). Brush the top of the loaf with olive oil or melted butter for a glossy finish.
Bake for 30–35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read about 190°F.
Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing. Enjoy!
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3637 mg | 158% | |
| Total Carbohydrate | 653.4 g | 238% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 121.6 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 3277 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
