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Anadama Bread Recipe

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This recipe for Anadama Bread, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Kaubris
Added: Thursday, February 19, 2009


1/2 c. water
1/4 c. cornmeal
2 T. butter
1/2 c. molasses
.25 oz. active dry yeast (1 package)
3/4 c. warm water (110 F)
1 t. salt
3 c. all-purpose flour

Place 1/2 c. water & cornmeal in saucepan. Bring to boil over medium heat, stirring constantly. Cook until mixture thickens (about 5 min.). Remove from heat & stir in butter & molasses & cool to lukewarm.
In a small bowl, dissolve yeast in 3/4 warm water. Let sit until creamy (about 10 min)
In a large bowl, combine the cooled cornmeal mixture with the yeast mixture & stir until well blended. Add 2 c. flour & salt & mix well. Add the remaining flour 1/2 c. at a time, stirring well after each addition. When the dough has pulled together, turn it out on a lightly floured surface and knead until smooth & elastic (about 8 min.)
Lightly oil a large mixing bowl, place the dough in it and turn to coat with oil. Cover with a damp cloth & put in a warm place to rise until doubled in volume (about 1 hr).
Preheat over to 375
Deflate the dough & turn it out on a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9'X5' loaf pan. Cover with a damp cloth & let rise until doubled in volume (about 40 min)
Bake at 375 for 30 min.

Personal Notes:
Personal Notes:
I was given this recipe and taught how to make the bread by Robert Fowle when he was 90 years old. It has never failed in the 4 years that I've been making it.




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