Anadama Bread: a recipe and a story
Recipe type: yeast bread
Prep time: 
Cook time: 
Total time: 
Serves: many!!
This bread, with its cornmeal crunchiness and sweetness from molasses, is a perfect breakfast bread, and toasted with a bit of soft butter will please any bread fancier! This is a very big batch, but can be cut in half if necessary.
  • 3 T yeast
  • 3 t sugar
  • 3¾ cups warm water
  • 6 T soft butter
  • ¾ cup molasses
  • 3T salt
  • 1.5 cups yellow cornmeal
  • 3 cups white whole wheat flour
  • 10+ cups unbleached or bread flour, approximately
  1. Mix together yeast and the sugar and the ¾ cup warm water to proof the yeast. Let sit for 5 minutes.
  2. Meanwhile, combine remaining 3 cups of water, butter, molasses, and salt in a saucepan and heat to lukewarm. Stir into yeast mixture.
  3. Add cornmeal and mix well.
  4. Add flours, one cup at a time, and beat vigorously, until the dough just begins to pull away from the side of the bowl. Knead by machine or by hand for 5 minutes at least, incorporating more flour if necessary to handle the dough.
  5. Don't add too much flour!
  6. Shape into ball and put into a buttered bowl, and let rise until doubled in bulk.
  7. Punch dough down. Shape into several round loaves and put on greased and cornmeal-sprinkled cookie sheets. Sprinkle with cornmeal and slash with a sharp knife.
  8. Let rise until doubled in bulk, approximately 40 minutes.
  9. Bake in preheated 425 oven for 10 minutes, then lower temp to 350 and bake for about 30 minutes longer, or until loaves sound hollow when tapped. Cool on racks. Makes 6 round loaves.
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