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Quick-Rise Anadama Bread
A staple of early-American kitchens, this classic loaf combines rustic cornmeal with rich molasses for a deeply flavorful bite. You'll love how the quick-rise yeast and a simple batter method speed up the traditional process, getting fresh bread on the table faster. It's fantastic served alongside hearty soups or toasted with a thick smear of butter for breakfast. The slightly sweet crumb and golden crust make it a comforting addition to any meal.
Equipment
- Oven
- Stand Mixer
Ingredients
- 3 cups all-purpose flour
- ⅓ cup cornmeal
- 1 teaspoon salt
- 1 package quick-rise yeast
- 1 cup water
- ¼ cup light (mild) molasses
- 3 tablespoons butter or margarine, softened
- 1 large egg
Instructions
- 1Grease a 2-quart souffle dish or a deep casserole dish.
- 2Whisk 1 cup of the flour, the cornmeal, salt, and yeast together in a large bowl. In a small saucepan, warm the water and molasses over low heat until it reaches 120 to 130 degrees Fahrenheit. Getting the temperature right ensures the yeast activates without dying.
- 3Using a mixer on low speed, slowly incorporate the warm molasses mixture and softened butter into the dry ingredients until just combined.
- 4Increase the mixer to medium speed and beat for 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and another 1 cup of flour, beating to form a thick batter. Continue beating for 2 more minutes.
- 5Switch to a wooden spoon and stir in the final 1 cup of flour to create a soft dough. Transfer the dough into the greased dish. Cover it loosely with plastic wrap and set it in a warm spot (around 80 to 85 degrees Fahrenheit) for about 1 hour, or until it doubles in size.
- 6Preheat the oven to 375 degrees Fahrenheit. Bake for 30 to 35 minutes until the top is brown and the bottom sounds hollow when tapped. Remove the bread from the dish and let it cool completely on a wire rack before slicing. Cooling prevents the crumb from turning gummy.
Notes
- Yield: This recipe makes one round loaf, which cuts into about 10 thick slices.
- Storage: Keep the baked bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.
- Serving: Toasting brings out the rich molasses and cornmeal flavors beautifully.