Prep 10 mins
Cook 4 hrs
A delicious bread. Legend has it that a fisherman, tired of his wife's cooking, came up with this blend of stuff and as he sat down to eat, he grumbled, "Anna, damn her" because he was tired of her cornmeal mush. From then on this was called "Anadama" Bread.
- Put the ingredients in your bread machine according to directions.
- Basic cycle; light crust; loaf size.
- Check it while it is kneading to make sure it is the right consistency; if it is dry add a few drops of water slowly till it is right and if too wet, add a tad of flour slowly.
- Cool on rack.
This is exactly the recipe I have from "The Bread Machine Cookbook" by Donna Rathmell German (p. 131). It is a good tasting bread that is not too sweet, and so is fine for sandwiches as well as with dinner or as toast for breakfast. This loaf rises very high, so you might want to make a size smaller than you usually do.
Made the medium loaf, got rave reviews from DH and DS. Followed the recipe exactly used the dough cycle on my ABM and baked about 40min @375. Will make often....thanks for posting
Thank you, Mimi! I went to college in Maine a decade ago, and they served anadama bread in the dining hall. I used your exact recipe in the bread machine to make the large dough, but split and baked in the oven 375 for 45 min. Yum!