Anadama Bread
Anadama Bread is a traditional New England bread that combines the rustic flavors of cornmeal and molasses, creating a slightly sweet and hearty loaf. Perfect for sandwiches or toasted with butter, it appeals to those who enjoy homemade, artisanal bread with a rich history.
Ingredients
Instructions
- Mix 2 1/2 cups flour, salt, cornmeal, and undissolved yeast; add margarine.
- Gradually add very hot water and molasses, beating for 2 minutes at medium speed on an electric mixer.
- Add 1/2 cup flour or enough to make a thick batter.
- Beat at high speed for 2 minutes.
- Stir in enough flour to make a soft dough.
- Turn out and knead until smooth and elastic, about 8 to 10 minutes.
- Place in a greased bowl; cover and let rise until doubled, about 1 hour.
- Punch down; place in greased pans.
- Cover and let rise for 45 minutes.
- Bake at 375°F for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want a more robust texture, you can substitute half of the all-purpose flour with whole wheat flour. Ensure your water is hot but not boiling to properly activate the yeast without killing it. Adding a tablespoon of honey can enhance the sweetness and depth of flavor.
Serving Suggestions
Anadama bread is delicious served warm with butter, making it a perfect accompaniment to soups or stews like Andrea'S Vegetable Creamed Soups. It also pairs well with a hearty salad or can be used for sandwiches. Consider toasting slices for a breakfast treat topped with jam or honey.
Storage & Reheating
Store leftover Anadama bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a toaster or warm in a preheated oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Anadama Bread contains roughly 166 calories, with 5g protein, 26g carbohydrates, and 5g fat. It is a good source of protein (11% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 956mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of white flour?
Yes, you can substitute half or even all of the white flour with whole wheat flour for a healthier, nuttier flavor. Just be aware that it may alter the texture slightly, making it denser.
What can I do if my dough isn't rising?
If your dough isn't rising, ensure that your yeast is fresh and that the water is at the right temperature (between 110°F and 115°F). If the kitchen is too cool, place the dough in a warmer spot or use an oven set to a low temperature to help it rise.
Can I make Anadama bread in advance?
Absolutely! You can prepare the dough and let it rise, then punch it down and refrigerate it overnight. Just allow it to come to room temperature and rise again before shaping and baking for fresh bread whenever you need it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).