The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anadama Bread

glenmarshall's picture

Anadama Bread

This being the second time I've baked bread, I decided to try my childhood favorite.

Anadama Bread

Anadama Bread (from


½ c. coarse cornmeal
2 T. butter
2 c. boiling water
1 tsp. salt
½ c. unsulphured blackstrap molasses
1 pkg. dried yeast
5 c. unbleached flour

Making it

  1. Stir the cornmeal slowly in water the boiling water and let steam over a double boiler for a minimum of one hour. You can make it up and let it sit overnight.

  2. Add the butter, molasses, and salt.

  3. Cool a bit. When lukewarm, add the yeast dissolved in warm water.

  4. Add enough flour to make a stiff bread dough.

  5. Knead for 10 minutes

  6. Turn into a greased bowl covered with a damp cloth and let sit for 1 - 1½ hours until double in bulk.

  7. Shape 2 loaves and place in 2 greased medium bread pans; let rise until double in bulk.

  8. Bake in hot 400 degree oven for 1 hour. Note: I baked it @400 for 30 minutes and then 350 for another 20.  



Lilandra's picture

how was it?

glenmarshall's picture

It was excellent - as good as I remembered it.  Having followed the original bakery recipe, I got what I wanted.  However, I'm now thinking that using about 1/3 whole wheat flour would make it even better. 


Lilandra's picture

thanks! i'd love to try it some time soon :)

sweetsadies's picture

My husband loves this bread. I have used the recipe from the Bread Baker's Apprentice by Peter Reinhart and it always comes out great. I will have to try this one.


RonRay's picture

Glenmarshall, could you tell me the size pan you were using for the two loaves?

  Never mind -

Sorry, just spotted your "medium bread pans;" and will assume those mean 8½ x 4¼