Go Back
+ servings

Anadama Bread

This simple bread is made from flour, cornmeal, yeast, and molasses. It is a healthy addition of flax and chia seeds. Sesame and poppy seeds are optional. Add a combination of whatever seeds you have on hand. The combination of cornmeal and molasses is nutty and slightly sweet. The scent of the bread while it bakes is just incredible!
Prep Time1 hr 30 mins
Cook Time45 mins
Course: Bread
Cuisine: American
Keyword: cornmeal, molasses, yeast
Servings: 1 loaf
Author: Lora

Ingredients

  • ½ cup very warm water + more for the dough
  • 1 Tbsp or pkg. of active dry yeast
  • ½ tsp granulated sugar
  • 2 ½ cups King Arthur all-purpose flour plain flour
  • 1 cup fine ground cornmeal
  • 1 ¼ tsp. Kosher salt
  • ¼ cup mild molasses
  • 2 Tbsp softened butter or vegan butter stick
  • 2 Tbsp ground flax seeds optional
  • 2 Tbsp ground chia seeds optional
  • 2 tsp. Poppy seeds optional
  • 2 tsp white sesame seeds optional

Instructions

  • 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).
  • In a stand mixer, using the dough hook, mix all the ingredients together. Add the proofed yeast and about another 1/2 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.
  • 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.
  • Brush another large bowl with 2 teaspoons of a mild flavored oil (coconut oil would work great for this recipe).
  • 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 with a towel or plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
  • 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").
  • Place into the prepped loaf pan, cover with a towel, and allow it to rise another 45 minutes.
  • 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.
  • 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.
 

                               DID YOU MAKE THIS RECIPE?

                  Tag @savoringitaly on Instagram and hashtag it #savoringitaly