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Anadama Bread - Betty Crocker Recipe

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This recipe for Anadama Bread - Betty Crocker is from Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


The name comes from a New England fisherman whose lazy wife always served
him corn meal mush and molasses. One day tired of the same corn meal mush
for dinner, he mixed it with flour and yeast and baked it as bread, saying, ”Anna damn her.”

Bring to boil in saucepan
1 1/2 cups water
1 tsp. salt
Stir in 1/3 cup yellow corn meal
Return to boiling point, stirring constantly.
Pour into large mixing bowl.
Stir in
1/3 cup molasses
1 ½ tbsp. shortening
Cool to lukewarm.

Dissolve 1 pkg. active dry yeast
in 1/4 cup warm water (not hot- 110 to 1 15˚)
Add to lukewarm corn meal mixture. Mix well.
Mix in half of .......... 4 to 4 1/4 cups sifted GOLD MEDAL Flour
Add enough remaining flour to handle
easily; mix with hand (dough will be
sticky). Turn onto lightly floured board;
knead, and let rise as for White Bread.
To shape, place dough in greased
9x5x3' loaf pan and pat into a loaf shape.
Let rise until almost double (about 1 hr.)
Brush top with melted butter. Sprinkle with a little corn meal and salt.
Bake at 375 degrees for 40-45 minutes. It will be a rich brown color.

Number Of Servings:
Number Of Servings:
1 loaf




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