1/3 Photos of Anadama Bread
Mimi in Maine's Note:
This is a delicious bread especially toasted. I'm sure most of you that make bread know the story of this particular bread, but I will tell it again for those who don't know. The name comes from a New England fisherman whose lazy wife always served him corn meal mush and molasses for dinner. One day he came home and found the same corn meal and molasses. Tired of it, he mixed it with flour and yeast and baked it as bread, saying, "Anna damn her."
My Private Note
Units: US | Metric
- 1Dissolve the yeast in warm water and let sit to proof while you are preparing the rest.
- 2Bring the water and salt to a boil in a saucepan.
- 3Add the cornmeal slowly stirring all the while so it will not get lumpy.
- 4Pour into a large bowl.
- 5Add the molasses and butter; cool to lukewarm.
- 6Add the yeast mixture and stir well.
- 7Add the flour gradually to make a good dough that you can knead.
- 8Knead 100 times.
- 9Place in greased bowl and let rise till doubled, about 1 1/2 hours.
- 10Punch down and divide in half and place in two greased pans.
- 11Let rise till almost double (about 1 hour).
- 12Bake in 375 degree oven for 40-45 minutes placing foil on top if it starts getting too brown.
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Nutritional Facts for Anadama Bread
Serving Size: 1 (2204 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2467.0
- Calories from Fat 216
- Total Fat 24.0 g
- Saturated Fat 11.9 g
- Cholesterol 45.8 mg
- Sodium 2525.8 mg
- Total Carbohydrate 499.5 g
- Dietary Fiber 17.9 g
- Sugars 63.9 g
- Protein 57.8 g