Anadama Bread

"This old recipe originated in the colonial period. This bread makes a delicious addition to your breakfast when toasted!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs
Ingredients:
7
Yields:
2 loaves
Serves:
16-18
Advertisement

ingredients

Advertisement

directions

  • Stir cornmeal into just-boiling water. Boil 5 minutes, stirring constantly.
  • Add butter, molasses, and salt. Cool.
  • When mixture is lukewarm, add softened yeast and enough flour to make a stiff dough. Knead well and place dough in a warm place to double in size.
  • Shape risen dough into 2 loaves and place each loaf in a buttered loaf pan. Allow dough to rise again.
  • Bake at 350 degrees F for about 1 hour.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. made this for easter dinner and an extra loaf for the neighbors. It was well received.
     
  2. I have been making this bread for years. It is one of our families faves. My recipe uses shortening instead of butter but I followed this recipe. I ended up running short of molasses so topped up what was needed with Maple Syrup. I did add almost an extra cup of flour during kneading. Made for Zaar Alphabet soup Game 2009
     
Advertisement

RECIPE SUBMITTED BY

I am a lecturer of U.S. history for a local university. Since my life is busy, my recipes tend to be quick, easy, and inexpensive.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes