Anadama Bread Recipe: A New England Classic is made with flour, cornmeal, yeast, and molasses. There is a lovely sweetness from the combination of molasses and cornmeal. The scent of the bread while it bakes is just incredible!
If you like this one, also try my Apricot Summer Bread and my Easy No Knead Ciabatta Bread.
This article contains affiliate links which support us at no extra cost to you.
Jump To
- 💖Why you'll love this recipe
- Why Is It Called Anadama Bread?
- 🛒 Ingredients for Anadama Bread
- 🍽️ How to Make Anadama Bread
- What Does Anadama Bread Taste Like?
- 🫙 Leftover and Storing
- 📃 Substitutions & Variations
- ☑️ Pro Tips for Baking Anadama Bread
- ❓ FAQ'S
- Some other bread recipes you'll love:
- 📖 Recipe
- Anadama Bread Recipe
Originally published on September 1, 2015 and slightly updated on April 2026.
I first made this anadama bread as part of a monthly bread baking project years ago and it has stayed in my regular rotation ever since. It is one of those breads that fills your whole kitchen with the most incredible smell - molasses and warm yeast and cornmeal all at once.
The flavor is mildly sweet and nutty, the texture is soft but hearty, and it is wonderful for toast in the morning or alongside a bowl of soup.
💖Why you'll love this recipe
- That molasses smell while it bakes. It is one of the best things a kitchen can smell like.
- Pantry ingredients only. Cornmeal, flour, molasses, yeast, and butter - nothing you need to hunt for.
- Works for breakfast or dinner. Toast it with butter in the morning or serve it alongside a stew at night.
- Freezes perfectly. Slice and freeze so you always have a piece ready to toast.
- A little piece of history. One of the oldest named breads in American baking, with roots in 1800s New England.
You may be wondering what in the world...ANADAMA? I know I was when I first heard it's name!! The bread originates in New England and it is usually made with whole wheat flour, cornmeal, molasses and sometimes even rye flour. I found the info on this cool site by Joyce White who is an Annapolis based food historian:
Why Is It Called Anadama Bread?
Anadama bread originated somewhere in New England before 1850, most likely in the Rockport or Gloucester, Massachusetts area. The most popular legend credits a frustrated fisherman who grew tired of his wife Anna's plain cornmeal mush and in exasperation added flour, yeast, and molasses to make something new, muttering "Anna, damn her!" as he worked.
Whether or not that story is true, the bread stuck. By the turn of the 20th century a baker named Knowlton in Rockport was selling his version from horse-drawn carts, and according to the U.S. Patent and Trademark Office the name was first used in commerce on July 1, 1876. Worth noting: a 1936 edition of The New England Cook Book spells it "Amadama" with an M - both in the index and the recipe itself.
🛒 Ingredients for Anadama Bread
- ½ cup very warm water + more for the dough
- 1 tablespoon or pkg. of active dry yeast
- ½ teaspoon granulated sugar
- 2 ½ cups all-purpose flour
- 1 cup fine ground cornmeal
- 1 ¼ tsp. Kosher salt
- ¼ cup mild molasses
- 2 tablespoon softened butter or vegan butter stick
- 2 tablespoon ground flax seeds optional
- 2 tablespoon ground chia seeds optional
- 2 tsp. Poppy seeds optional
🍽️ How to Make Anadama Bread
Here is how to make this bread (the full recipe is below!):
- Step 1: Activate the Yeast: In a large mixing bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let sit for 5-10 minutes until frothy.
- Step 2: Mix the Ingredients: Stir in the butter, molasses, salt, and cornmeal. Gradually add the wheat flour and all-purpose flour, mixing until a soft dough forms.
- Step 3: Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased Dutch oven or loaf pan.
- Second Rise: Let the dough rise for another 30-40 minutes until it puffs up.
- Bake: Preheat the oven to 375°F. Bake the bread for 30-35 minutes, or until golden brown. Cool on a wire rack before slicing.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What Does Anadama Bread Taste Like?
This New England bread has a mildly sweet, nutty flavor from the molasses and cornmeal. Its texture is soft yet hearty, making it ideal for toast, sandwiches, or as an accompaniment to hearty stews.
🫙 Leftover and Storing
Proper storage is key to keeping your Anadama bread fresh and delicious for as long as possible. Here are some tips:
- Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days. Avoid storing bread in the refrigerator as it can dry out.
- Freezer Storage: For longer storage, slice the bread and wrap each piece individually in plastic wrap. Place the wrapped slices in a freezer-safe bag and freeze for up to 3 months. This allows you to thaw only what you need.
- Thawing: To enjoy frozen bread, let the slices thaw at room temperature for about 30 minutes. Alternatively, reheat the slices in a toaster or oven for a freshly baked taste.
- Reheating Whole Loaves: If you've frozen a whole loaf, let it thaw overnight in the refrigerator, then warm it in the oven at 300°F for 10-15 minutes.
📃 Substitutions & Variations
- Molasses Substitutes: Use maple syrup or honey if you don't have molasses.
- Rye Flour: Substitute a portion of the wheat flour for rye flour for a deeper flavor.
- Sweet Additions: Add dried fruits like raisins or cranberries for a sweeter loaf.
☑️ Pro Tips for Baking Anadama Bread
- Use Warm Water: Ensure the water is between 105°F and 115°F to properly activate the yeast.
- Let It Rise: Be patient with the rising process to achieve a light, airy texture.
- Add Seeds: Sprinkle the dough with flax, chia, or poppy seeds for added crunch and nutrition.
❓ FAQ'S
Compared to standard white sandwich bread, anadama bread is more nutritious. The cornmeal and whole wheat flour add fiber and minerals, and the molasses contributes iron and calcium. It is not a low carb bread, but it is made entirely from real pantry ingredients with no preservatives.
Pair it with hearty soups, stews, or chowders. It's also delicious with butter, jam, or honey for breakfast.
A slice of Anadama bread typically contains 20-25 grams of carbohydrates, depending on the recipe and portion size.
Yes, substitute the all-purpose and wheat flours with a gluten-free baking blend. Keep in mind the texture will differ slightly.
Absolutely! Combine the ingredients in your bread machine, following the manufacturer's instructions for a molasses bread or basic bread cycle.
The original recipe for anadama bread does not have seeds in it. I used what I happened to have on hand in my pantry. When I found this recipe, I was so excited because I had so many seeds on hand to use. You could totally mix this up with whatever seeds you would like. Here is what I used for the bread:
white sesame seeds, ground flax seeds, ground chia seeds, poppy seeds (I LOVE baking with poppy seeds).
Some other bread recipes you'll love:
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
📖 Recipe
Anadama Bread Recipe
Ingredients
- ½ cup very warm water + more for the dough
- 1 tablespoon or pkg. of active dry yeast
- ½ teaspoon granulated sugar
- 2 ½ cups all-purpose flour
- 1 cup fine ground cornmeal
- 1 ¼ tsp. Kosher salt
- ¼ cup mild molasses
- 2 tablespoon softened butter or vegan butter stick
- 2 tablespoon ground flax seeds optional
- 2 tablespoon ground chia seeds optional
- 2 tsp. Poppy seeds optional
- 2 tsp white sesame seeds optional
Instructions
- Activate the Yeast: In a small bowl, add the warm water and sprinkle the yeast on top and add the sugar. Gently give it a stir and let it proof (5-10 minutes until foamy).
- Mix the Ingredients: In a stand mixer, using the dough hook, mix all the ingredients together. Add the proofed yeast and about another ½ cup of water, adding the water slowly just until the dough comes together. *You could also do this by hand in a large bowl using a wooden spoon to stir all the ingredients together.
- Knead the Dough: When dough is ready, turn mixer off and remove the the dough hook. Turn the dough out onto a bread board (or a clean counter) and knead until smooth, 8-10 minutes.
- First Rise: Brush another large bowl with 2 teaspoons of a mild flavored oil (coconut oil would work great for this recipe).
- Form dough: Form the dough into a ball and place into the oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
- Cover: Cover with a towel or plastic wrap and let it rise at room temperature until doubled in size (about 1-2 hours).
- Shape the Loaf: When dough has doubled in size, grease a loaf pan (you could use a vegan butter stick to keep this vegan/dairy-free, or use butter. I like to line my loaf pan with parchment paper and spray with baking spray). Remove the dough after the rising and form into a loaf (8" x 4" x 4").
- Second Rise: Place into the prepped loaf pan, cover with a towel, and allow it to rise another 45 minutes.
- Heat oven: Just before the dough is ready, preheat the oven to 375F-degrees. Place the loaf pan into the oven and bake for 40-45 minutes, or until a thermometer reads 180F-degrees internally.
- Bake: Remove from the oven and allow to sit on a rack for 10 minutes before turning it out of the pan. Allow to cool completely before cutting into it.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
I grew up in Springfield, and my grandmother used to bake this bread! Brings so many memories! Delicious!
Hi Chris-Thank you for taking the time to write me. Very happy you enjoy the anadama bread!