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–+ servings
A loaf of Anadama Bread on parchment paper with two slices cut, one slice topped with melting butter, all on a wooden surface.
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5 from 5 vote

Anadama Bread Recipe

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!
Prep Time10 minutes
Cook Time45 minutes
Resting time2 hours
Total Time2 hours 55 minutes
Course: Bread
Cuisine: American
Keyword: cornmeal, molasses, yeast
Servings: 1 loaf
Calories: 1295kcal
Author: Lora

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.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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Nutrition

Calories: 1295kcal | Carbohydrates: 248g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Sodium: 2401mg | Potassium: 538mg | Fiber: 15g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 0.2mg | Calcium: 265mg | Iron: 17mg