When I first started baking bread and pizza I was all over the map in regards to baking different types of breads. As a result I tended to have mediocre results because I never got dialed in on particular styles. Realizing that things weren't getting better I decided to only make French bread baguettes, rye boules, and dough for pizza napoletana. These are the only doughs that I've made for several years and there is always room for improvement but I'm pretty happy with the current line up.
Thinking it was time to expand a bit I opened up The Bread Baker's Apprentice and decided to make a New England Anadama bread. It came out pretty good and I've included a photo. When I was adding the molasses it seemed like an excessive amount but the molasses taste ended up being rather subtle and I think I will try adding more next time.
I'm curious if people have experience with this type of bread. I grew up in New England (Western Mass.) but I don't recall every hearing of this bread before, but I've been on the west coast for a long time so maybe it slipped my mind. Are there locations where it's a popular bread?