Prep 2 hrs
Cook 1 hr
Anadama bread is a traditional bread of New England made with white flour, cornmeal, molasses and sometimes rye flour. The bread is alleged to have gotten its name when an irate husband cursed his wife, "Anna -- damn her!"
- 1⁄2 cup cornmeal
- 2 cups water
- 2 tablespoons butter
- 1⁄2 cup molasses
- 1 teaspoon salt
- 1 fresh yeast cake, softened in
- 1⁄2 cup warm water
- 5 cups flour (amount approximate)
- Bring the water up to a boil on the stove.
- Stir corn meal very slowly into the water just before it boils.
- Cook for five minutes; add butter, molasses and salt.
- When lukewarm, add the softened yeast and enough flour to make a stiff dough.
- Knead well and set in a warm place to rise until doubled in bulk.
- Shape into loaves, place in greased loaf pans and let rise until doubled.
- Preheat oven to 400F; bake for one hour.