This simple New England Anadama bread made from flour, cornmeal, yeast, and molasses. The molasses and cornmeal make for a sweet and nutty aroma while it bakes, which carries over into the flavor.
What is Anadama Bread?
How to make Anadama Bread
- Sprinkle yeast over warm water. Stir to dissolve. Let sit for 5 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment. Add 2 1/4 cups warm water.
- Stir in molasses, sugar, salt, and melted butter. Stir to combine.
- Add dissolved yeast.
- Add the white flour.
- Mix until somewhat smooth. The dough will be a little lumpy.
- Add cornmeal and mix well.
- Remove paddle attachment and use the dough hook. Add wheat flour 1 cup at a time just until the dough is soft, but not sticky.
- Continue to mix/knead until the dough is smooth and pulling away from the sides of the bowl. You may need to add a bit more flour OR you may not need to add all of the flour. That’s why you add 1 cup at a time. The amounts vary from the flour you use to the humidity in your area.
Proofing, shaping, and baking
- Drizzle 1-2 tablespoons of oil into a large bowl.
- Add the dough to the bowl and turn it to oil the top of the dough.
- Cover with a clean cloth and set aside for 1-2 hours or until the dough has doubled in size.
- Now that the dough has doubled in size, lift the dough from the bowl and gently press out the air.
- Divide the dough in half. Form the two halves of dough into nice round balls of dough.
- Grease or oil two bread pans.
- Place the loaves into greased pans and cover.
- Allow rising for a second time until doubled in size or about 1 hour.
- Bake in preheated oven for 30-40 minutes or until golden brown. Tip: To make sure the bread is completely baked an instant-read thermometer can be inserted into bread and should read 190℉.
Enjoy Anadama bread warm from the oven, toasted with butter, or as a sweet alternative to your everyday sandwich bread, or with a hot bowl of soup.
This simple bread is made from flour, cornmeal, yeast, and molasses. The molasses and cornmeal make for a sweet and nutty aroma while it bakes, which carries over into the flavor.
- 1/4 cup warm water
- 2 packets yeast 4 1/2 teaspoons
- 2 1/4 cups warm water
- 1/2 cup butter melted
- 1/2 cup molasses
- 1 tablespoon sugar
- 2 teaspoons salt
- 3 cups white flour
- 1 1/4 cups cornmeal
- 4 cups white whole wheat flour
Sprinkle yeast over 1/4 cup warm water. Stir to dissolve. Let sit for 5 minutes. Water temperature should be between 105 to 110℉.
In the bowl of an electric mixer, add 2 1/4 warm water, molasses salt, sugar, and melted butter and stir to combine. Mix in the white flour. Then pour in the yeast. Add cornmeal and mix well. Slowly mix in wheat flour 1 cup at a time until the dough pulls away from sides of the bowl.
Place in a lightly oiled bowl. Cover with a cloth or plastic wrap. Let rise until double in size. About 1 hour.
Punch down and divide dough in half. Shape each half into a ball. Let dough rest while preparing pans. Grease two 9 x 5-inch bread loaf pans. Roll on the countertop to make sure there are no air bubbles under the surface of the dough.
Shape dough into loaves and place into prepared pans. Cover and let rise until a little less than double the size.
Bake in a 375℉ oven for 30-40 minutes or until golden brown. Makes 2 loaves.
When adding yeast to warm water, the water temperature should be between 105-110℉. No warmer.
The internal temperature of baked bread should be about 190℉. The internal temp can be checked by inserting an instant-read thermometer.
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Update notes: This recipe was originally posted in 2012, but was published again in 2018 with a printable recipe card and nutritional information.