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. This recipe is easily halved.
2. Grease a large bowl and two 8 1/2 by 4 1/2-inch loaf pans. Dust them with extra cornmeal. In a bowl or large measuring cup, whisk together the warm water, molasses, and melted butter until combined.
3. In a stand mixer fitted with a dough hook, mix the flour, yeast, salt, and cornmeal on low speed until combined. This takes about 5 seconds. Slowly add the molasses mixture, kneading until a cohesive mass starts to form, about 2 minutes. Increase the speed to medium-low and knead until the dough is smooth and elastic, which takes about 6 to 8 minutes. The dough should clear the sides of the bowl but will stick to the bottom. Turn the dough out onto a lightly floured counter and knead for 1 minute.
4. Transfer the dough to the prepared bowl and cover with plastic wrap. Let it rise at room temperature until almost doubled in size. It should spring back slowly when you press your fingertip into it, which takes about 1 to 1 1/2 hours.
5. Gently press down on the center of the dough to deflate it. Place the dough on a lightly floured counter and divide it in half. Working with one half at a time, pat the dough into a 17 by 8-inch rectangle. With the short side facing you, roll the dough away from you into a firm cylinder and pinch the seam closed. Place the loaf seam side down in the prepared pan, pressing it gently into the corners. Repeat with the remaining dough.
6. Cover the loaves loosely with plastic wrap and let them rise at room temperature until almost doubled in size. This will take about 1 to 1 1/2 hours. The tops of the loaves should rise about 1 inch above the lips of the pans. About 20 minutes before the dough is fully risen, adjust the oven rack to lower-middle position and heat the oven to 425 degrees.
7. Place the pans in the oven and reduce the temperature to 375 degrees. Bake until the crust is brown and the bread registers 200 degrees, which takes about 35 to 45 minutes. Switch and rotate the pans halfway through baking. Turn the loaves out onto a wire rack and let them cool completely before serving, about 2 hours.

how to serve Anadama Bread

Anadama bread is wonderful served warm with butter. You can also use it to make sandwiches or serve it alongside soups and stews. Its slightly sweet flavor pairs well with both savory and sweet toppings.

how to store Anadama Bread

To store Anadama bread, let it cool completely, then wrap it tightly in plastic wrap or foil. You can keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer, where it will last for up to 3 months. Thaw it at room temperature before serving.

tips to make Anadama Bread

• Use warm water that feels comfortable to your wrist, about 110 degrees. This helps activate the yeast.
• Don’t rush the rising time; letting the dough rise properly will result in a lighter loaf.
• If you want a crustier loaf, you can place a pan of hot water in the oven while it bakes.

variation

You can add seeds or nuts to the dough for extra flavor and texture. Sunflower seeds or walnuts work great. If you prefer a sweeter bread, 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?

The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer to check that it reaches 200 degrees inside.

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

Absolutely! You can mix the dough by hand using a wooden spoon and knead it on a floured surface until smooth. This will take a bit more effort but still works well.

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