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Rating: 4.47 stars
78 Ratings
  • 5 star values: 53
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
1 hr 40 mins
total:
2 hrs 40 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.

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  • In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.

  • In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

  • Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts

272 calories; protein 5.5g; carbohydrates 54.4g; fat 3.5g; cholesterol 7.6mg; sodium 322.3mg. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2003
MMmmmm... very hearty nice & dense and just sweet enough - especially with a tiny bit of butter. This is great with a soup or stew (we had boiled cabbage with potatoes and sausage) - a perfect combo! It's also nice & quick as homemade bread goes. We really enjoy it hot from the oven but I seriously doubt we'll have any left over to try it toasted... We'll be making this often in our house. Thanks for the recipe! (By the way how the heck is this pronounced?) Read More
(58)

Most helpful critical review

Rating: 3 stars
08/29/2006
As is the proportions seem wrong. I made this with 3 cups flour (1 cup whole wheat flour 2 cups bread flour) 1/3 cup fine ground cornmeal 1 pkg quick rise yeast 1 cup hot water 1/4 cup blackstrap molasses (we love hardy molasses) 3 TB butter 1 tsp salt and 1 egg. Use warm water (120-130 degrees F)since we used quick rise yeast (aka rapid rise). Baked at 350 for 30 minutes. We are in Anadama heaven! I also did not soak the cornmeal since I used finely ground cornmeal--but even so the crunch is pleasant. I also did not knead this dough--dough will be sticky just place in 2qt well greased round casserole dish and cover with plastic wrap sprayed with cooking spray and let rise for about 1hr. Using the above measurements and changes this is a 5 star Anadama Bread recipe!! Read More
(44)
78 Ratings
  • 5 star values: 53
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/16/2003
MMmmmm... very hearty nice & dense and just sweet enough - especially with a tiny bit of butter. This is great with a soup or stew (we had boiled cabbage with potatoes and sausage) - a perfect combo! It's also nice & quick as homemade bread goes. We really enjoy it hot from the oven but I seriously doubt we'll have any left over to try it toasted... We'll be making this often in our house. Thanks for the recipe! (By the way how the heck is this pronounced?) Read More
(58)
Rating: 3 stars
08/29/2006
As is the proportions seem wrong. I made this with 3 cups flour (1 cup whole wheat flour 2 cups bread flour) 1/3 cup fine ground cornmeal 1 pkg quick rise yeast 1 cup hot water 1/4 cup blackstrap molasses (we love hardy molasses) 3 TB butter 1 tsp salt and 1 egg. Use warm water (120-130 degrees F)since we used quick rise yeast (aka rapid rise). Baked at 350 for 30 minutes. We are in Anadama heaven! I also did not soak the cornmeal since I used finely ground cornmeal--but even so the crunch is pleasant. I also did not knead this dough--dough will be sticky just place in 2qt well greased round casserole dish and cover with plastic wrap sprayed with cooking spray and let rise for about 1hr. Using the above measurements and changes this is a 5 star Anadama Bread recipe!! Read More
(44)
Rating: 5 stars
10/01/2003
This is a classic bread recipe that tastes great. I have made it 3 times and it comes out great every time. Read More
(42)
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Rating: 4 stars
11/08/2003
I like this anadama bread a little less than the other anadama recipe (Eleanor Johnson's which I make without the blueberries) but that's probably just personal preference. This one is more dense not as feathery light. It gets a hard crust which is good. You can taste the molasses more in this one than you can in Eleanor's as well which isn't necessarily a selling point for me but might be for some folks. Read More
(31)
Rating: 5 stars
08/31/2008
Excellent bread-- been making it for ten years... Did you know that this dough also makes the best "doughboys" (fried dough) EVER ??!! Just form it into a piece about 1/4-inch thick-- shape how you wish. I just make them oblong. Deep fry in 350 deg oil --just until golden-brown, turn over for a minute or 2 more on the other side. Place on a cooling-rack over a cookie-sheet... sprinkle with confectioners sugar or cinnamon-sugar. Serve warm. Read More
(26)
Rating: 5 stars
01/25/2004
This bread was excellent! As with most breads I make, I adapted the recipe to use sourdough and the result was out of this world. The molasses makes the bread sweet without being cloying, and the cormeal gives it a delightful texture. I doubled the recipe to make two loaves and every last crumb of bread has been eaten -- the family loved it! I'm making this again next week. Read More
(21)
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Rating: 2 stars
03/17/2005
Very inaccurate measurement of liquids to dry ingredients. I've been baking bread for years and most bread recipes call for approx. 1 1/2 cups liquid to 4 cups flour but this calls for 1 1/4 cups water PLUS 1/2 cup molasses to 3 cups flour and 1/4 cup cornmeal. Needed to add about 1 cup extra flour and it turned out good. Read More
(20)
Rating: 5 stars
09/21/2003
Awesome!! I ate the whole thing myself! Read More
(19)
Rating: 5 stars
04/28/2010
SO very good! This bread has the most amazing flavor I have ever tasted. Given I know nothing about Anadama bread and thought I would try this recipe just because the Hubster and I both love molasses. Well it's going to go into our "make it again" list. It's got a gorgeous color dense crumb with a great soft texture & the crispiest delightful crust. I followed the recipe exactly except for shaping into a round loaf baked on a pizza stone instead of using a loaf pan. It was beautiful & delicious! We had warm slices of it fresh out of the oven for dinner with our soup then had it again toasted with cream cheese for breakfast. Love it! Thank you so much for sharing this recipe! Read More
(14)