Anadama bread is commonly found in the Northeast region of the United States in New England, rumor has it a Gloucester Fisherman’s Wife couldn’t cook and this delicious bread was the result of his fury!
Anadama bread is most often made with wheat flour, cornmeal, molasses and on occasion, Rye flour.
The distinguishing flavors of this bread are due to the inclusion of molasses and cornmeal. Amusingly, the name is credited to a Gloucester fisherman whose wife Anna was less than blessed with cooking abilities.
Legend has it that after a particularly gross dinner of molasses and cornmeal porridge, the fisherman grumpily added some yeast and flour, throwing the concoction into the oven while muttering, “Anna, damn her!” and so the name and the bread was born.
If you haven’t yet tried this delicious bread, you’ll likely adore the sweet, slightly nutty aroma while it bakes and the flavor isn’t easily beaten.
Bread Mix (FOR 2 LOAVES)
9 cup Flour
1 1/2 cup Yellow cornmeal
2/3 c. nonfat dry Powdered Milk
2 3/4 tsp Salt
Combine the ingredients in an airtight container, vacuum seal bag or mason jar.
To Make 2 loaves:
2 pack Dry yeast
2 1/2 cup Warm water
3/4 cup Molasses
1 Stick softened margarine
1 Pkg of Mix (as listed above)
Additional flour if needed
Add yeast to 1/2 of the Dry mix, be sure to stir well. Add water, molasses and margarine, and blend completely. Let sit for 5-7 minutes. Continue adding remaining mix until a stiff dough forms.
Knead well, place in greased bowl, covered on a warm surface until doubled. (About 2 hours).
Divide in half, Roll each piece into a 9 x 14-inch rectangle and roll up from short end to form a loaf, be sure to tuck the ends under & place dough in greased loaf pans. Allow dough to rise again until doubled.
Bake at 375F for 45-50 minutes (Crust will be deep brown)
A hearty bread, this one is best served with soups and stews, toasted with cinnamon butter on top, or in delicious sandwiches.
