The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


billgraney's picture


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?  

dabrownman's picture

seems to taste better than one without any?

Here are some notes on the bread.

It seems that many recipes have 1 C of corn meal and 1/2 C of molasses but KAF's version is 3/4 C of Corn and 1/4 cup molasses.  So both can vary at the baker's whim.

Your version looks awfully good.  I think Anna got a bum rap :-)

Happy  baking 

Maine18's picture

I grew up in Maine, and we had this bread all the time -- it was my mother's favorite, in fact, and I still make that same version from BBA for her on visits back home. Delicious

Grandpa Larry's picture
Grandpa Larry

Anadama was one of the first loaves loaves I learned to bake. Mine was far darker than the loaf you picture, but as dabrownman points out, recipes vary. I haven't baked it in awhile because I'm not a big fan of the taste of molasses. Perhaps mine had more molasses than yours, which resulted in the strong taste as well as the color. It's been many years and I have no idea what recipe I used.

Kbone's picture

I've been making my anadama bread using Prairie Gold white whole wheat flour for a while now with excellent results. I also add a small amount if water roux to the dough. I'll occasionally add a little buckwheat flour or blue corn meal as well. As long as you have molasses and corn meal the basic anadama character comes through.

billgraney's picture

I learned this past weekend that Anadama bread is great for French toast.