Anadama Bread
Lightly sweetened with cornmeal and molasses, Anadama Bread is a classic New England bread. It's a unique (and delicious) bread recipe!
Servings: 12 slices
Calories: 232kcal
Ingredients
- ½ cup yellow cornmeal
- 1 tsp salt
- 1 cup water
- 3 Tbsp unsalted butter room temperature
- ¼ cup molasses
- 4 cups all-purpose flour
- ½ cup milk
- 1 ¼-oz. package active dry yeast (~2¼ tsp)
Instructions
- Using a large mixing bowl, combine cornmeal and salt. Using a microwave or stovetop, bring water to a boil. Add butter, molasses and boiling water to bowl with corn meal; stir until well combined. Let mixture cool to room temperature (~20 minutes).
- Using the bowl of a stand mixer, add cornmeal mixture, flour, milk and yeast. Using the dough hook attachment, mix on low speed for 1-2 minutes and then increase speed to medium for another 5-6 minutes.
- Transfer dough into an oiled bowl. Cover lightly with plastic wrap and let dough rise in a warm place for 1 hour, or until almost doubled in size.
- Transfer dough onto a lightly floured surface. Fold several times and then transfer dough into a 9”x5” loaf pan. (Note: The dough will be very loose at this stage.)
- Cover pan lightly and let rest until dough has risen ~1” above top of pan (~30-45 minutes).
- Towards the end of the rising time, preheat oven to 350°F.
- Bake for 40-45 minutes, or until top is golden brown. (Notes: Check bread after 25 minutes. If it is browning too quickly, then tent with a piece of aluminum foil. If you have an instant read thermometer, bread should be ~190°F when fully baked.)
- Let bread cool in pan for 5 minutes before transferring to wire rack. Let cool fully before slicing.
Nutrition
Calories: 232kcal | Carbohydrates: 43g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 189mg | Fiber: 2g | Sugar: 6g | Vitamin A: 105IU | Calcium: 33mg | Iron: 2mg
