Why Make This Recipe

Anadama bread is a traditional New England bread that combines the sweetness of molasses with the earthy flavor of cornmeal. This unique blend creates a delicious loaf with a delightful texture. Making Anadama bread at home is satisfying, and the smell that fills your kitchen while it bakes is simply irresistible. Plus, it’s perfect for sandwiches or simply enjoying with butter.

How to Make Anadama Bread

Ingredients

• 1 cup (5 ounces/142 grams) cornmeal, plus extra for dusting
• 2 cups warm water (110 degrees)
• 1/2 cup molasses
• 5 tablespoons unsalted butter, melted
• 5 1/2 cups (27 1/2 ounces/780 grams) all-purpose flour
• 1 tablespoon instant or rapid-rise yeast
• 2 1/2 teaspoons salt

Directions

1. Prep: Grease a large bowl and two 8 1/2 by 4 1/2-inch loaf pans. Dust them with extra cornmeal.
2. Mix Wet Ingredients: In a bowl or large measuring cup, whisk together the warm water, molasses, and melted butter.
3. Combine Dough: In a stand mixer fitted with a dough hook, mix flour, yeast, salt, and cornmeal on low speed for about 5 seconds. Slowly add molasses mixture, kneading until a cohesive mass forms (about 2 minutes).
4. Knead: Increase speed to medium-low and knead until smooth and elastic (6 to 8 minutes). The dough should clear the sides of the bowl but stick to the bottom. Turn the dough onto a lightly floured counter and knead for 1 minute.
5. First Rise: Transfer dough to the prepared bowl, cover with plastic wrap, and let rise at room temperature until nearly doubled in size (1 to 1 1/2 hours).
6. Shape Loaves: Press down the dough, divide it in half, and shape each into a 17×8-inch rectangle. Roll into a firm cylinder and place seam-side down into the pans.
7. Second Rise: Cover loosely with plastic wrap and let rise again until tops are 1 inch above the pans (about 1 to 1 1/2 hours).
8. Bake: Adjust oven rack to lower-middle position and preheat to 425°F. Place pans in oven and reduce temperature to 375°F. Bake 35–45 minutes until crust is brown and bread registers 200°F, rotating pans halfway.
9. Cool: Turn loaves onto a wire rack and let cool completely (about 2 hours) before slicing.

How to Serve Anadama Bread

Anadama bread is wonderful served warm with butter. It’s also perfect for sandwiches or served alongside soups and stews. Its slightly sweet flavor pairs well with both savory and sweet toppings.

How to Store Anadama Bread

Let the bread cool completely, then wrap tightly in plastic wrap or foil.

• Room temperature: Store for up to 3 days.
• Freezer: Store in an airtight container for up to 3 months. Thaw at room temperature before serving.

Tips to Make Anadama Bread

• Use warm water (about 110°F) to activate the yeast.
• Don’t rush the rising times—proper rise gives you a lighter loaf.
• For a crustier loaf, place a pan of hot water in the oven while baking.

Variation Ideas

• Add seeds or nuts like sunflower seeds or walnuts for extra flavor and texture.
• For a sweeter version, consider adding raisins or dried cranberries.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute part of the all-purpose flour with whole wheat flour, but the texture may change slightly.

2. How can I tell if the bread is done baking?

It should have a golden-brown crust and sound hollow when tapped on the bottom. Internal temperature should be 200°F.

3. Can I make Anadama bread without a stand mixer?

Absolutely! Mix by hand with a wooden spoon and knead on a floured surface until smooth—it just takes more effort.

Anadama Bread

Discover the rich, hearty flavor of Anadama Bread made with cornmeal and molasses — a New England classic perfect for toast, sandwiches, or soup sides.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 3 hours hrs 50 minutes mins

Course Breakfast

Cuisine American

Calories 160 kcal

Ingredients

  

• 1/2 cup cornmeal
• 2 cups boiling water
• 1/2 cup molasses
• 2 tablespoons unsalted butter
• 1 tablespoon salt
• 2 1/4 teaspoons active dry yeast 1 packet
• 1/2 cup warm water about 110°F / 43°C
• 4 to 5 cups all-purpose flour or bread flour

Instructions

 

• Start by pouring the boiling water over the cornmeal in a large mixing bowl. Stir well to prevent lumps and let it sit for about 30 minutes until it cools to lukewarm.
• Once the cornmeal mixture has cooled, stir in the molasses, butter, and salt.
• In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5–10 minutes until it becomes foamy, showing that the yeast is active.
• Add the yeast mixture to the cornmeal mixture and stir to combine.
• Begin adding flour, one cup at a time, mixing well after each addition. Continue until the dough is firm but still slightly sticky.
• Turn the dough out onto a floured surface and knead for about 8–10 minutes, adding more flour as needed, until the dough is smooth and elastic.
• Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
• Punch the dough down and shape it into a loaf. Place it in a greased loaf pan.
• Cover and let it rise again for about 45 minutes, until it has risen above the rim of the pan.
• Preheat the oven to 375°F (190°C). Bake the bread for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
• Remove the bread from the pan and let it cool on a wire rack before slicing.

Keyword Anadama Bread

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