ANADAMA BREAD
A New England staple loaf composed of cornmeal mush, flour and a good dose of molasses, anadama bread bakes up moist and a little chewy, with a soft golden-brown crumb that begs for a copious slathering of butter. If you're wondering about the name, the story refers to a fisherman cursing his wife's terrible cooking. But she sure did right by this hearty loaf.
Provided by Melissa Clark
Categories side dish
Time 2h
Yield 2 9-by-4-inch loaves
Number Of Ingredients 8
Steps:
- In a bowl, stir together the cornmeal and 1 cup water. In a saucepan over medium-high heat, bring another cup of water to a boil. Add cornmeal mixture and cook, stirring constantly, until mixture is very thick, about 10 minutes. Stir in the molasses and 2 tablespoons butter. Transfer mixture to bowl of an electric mixer and cool to tepid.
- In a small bowl, stir together the yeast and 1/2 cup water until yeast has dissolved. Add to cornmeal and mix on low speed with dough-hook attachment for several seconds. Add flour 1/2 cup at a time, mixing for several seconds after each addition. Sprinkle in the salt and nutmeg, and continue mixing until dough completely comes away from sides of bowl, about 7 minutes.
- Lightly butter a bowl. Form dough into a ball and place it in bowl. Oil a sheet of plastic wrap and loosely cover dough. Allow dough to rise for 1 1/2 hours, or until it has doubled in size.
- Lightly grease 2 9-by-4-inch loaf pans. Press down dough and divide it into 2 equal pieces. Shape each piece loosely into a loaf and place each in a pan. Cover with plastic wrap and allow to rise for 30 minutes, or until loaves have doubled.
- Heat oven to 350 degrees. Bake loaves for 45 minutes to 1 hour, or until bread is a dark golden brown and sounds hollow when tapped.
- Allow bread to cool in pans for 5 minutes, then turn out onto wire cooling rack. Brush all over with remaining softened butter. Serve warm if possible.
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Sufyan King
[email protected]This bread is a must-try for any bread lover.
Sundar magar
[email protected]I love the combination of cornmeal and molasses in this bread. It's so unique and flavorful.
Kailee Currin
[email protected]This is my go-to bread recipe. It's always a success.
Kolton Blewitt
[email protected]I've been making this bread for years and it's always a favorite.
April Murphy
[email protected]This bread is so easy to make and it's always a hit with my family and friends.
Sahabi Aliyu saratu
[email protected]I love this bread! It's perfect for breakfast or lunch.
Shela Nandang sumalay
[email protected]This is the best Anadama bread I've ever had. It's so moist and flavorful.
Dalila Lemus
[email protected]I made this bread for my family and they loved it. It's definitely a keeper.
Uwakwe Samson
[email protected]This bread is so moist and flavorful. I love the hint of molasses.
Mina Jan
[email protected]I've never made bread before, but this recipe made it so easy. The bread came out perfect and it was delicious.
Jason cardin
[email protected]This is my new favorite bread recipe. It's so easy to make and it always turns out perfect.
Modah Rahma
[email protected]I made this bread for a potluck and it was a huge success. Everyone loved it!
Clinton Rutabanzibwa
[email protected]This bread is so good! I love the combination of cornmeal and molasses. It's perfect for breakfast or lunch.
Simran Thapa
[email protected]I've made this bread several times now and it's always a hit. It's so easy to make and it's always delicious.
Brooke Millin
[email protected]Followed the recipe exactly and the bread came out perfect. It was so moist and flavorful. Thank you for sharing!
Isabella Duarte
[email protected]This Anadama bread turned out amazing! The cornmeal gave it a wonderful texture and flavor. I will definitely be making this again.