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Anadama Bread

Total Time

Prep: 40 min. + rising Bake: 25 min.


1 loaf (12 slices)

This Early American anadama bread recipe features an interesting combination of cornmeal and molasses. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


  • 1/2 cup water
  • 1/4 cup cornmeal
  • 1/2 cup molasses
  • 2 tablespoons butter
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour


  1. In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°.
  2. In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
  5. Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.

Nutrition Facts

1 piece: 179 calories, 2g fat (1g saturated fat), 5mg cholesterol, 222mg sodium, 36g carbohydrate (9g sugars, 1g fiber), 4g protein.

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