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Anadama Bread
Anadama bread is a classic early-American loaf made with a rich blend of cornmeal and molasses. This version simplifies the traditional process by using quick-rise yeast and a batter-bread technique. The result is a soft, slightly sweet dough that comes together without extensive kneading. Serve it warm with a generous smear of butter for a comforting side dish or a hearty breakfast slice.
Ingredients
- 3 cups all-purpose flour
- cup cornmeal
- 1 teaspoon salt
- 1 package quick-rise yeast
- 1 cup water
- cup light (mild) molasses
- 3 tablespoons butter or margarine, softened
- 1 large egg
Instructions
- 1Whisk 1 cup of the flour, the cornmeal, salt, and yeast together in a large bowl. Warm the water and molasses in a small saucepan over low heat until it reaches 120 to 130 degrees Fahrenheit.
- 2Coat a 2-quart round baking dish or deep casserole lightly with grease.
- 3Pour the warm molasses liquid and the softened butter into the dry ingredients. Mix on low speed just until the wet and dry components combine.
- 4Turn the mixer up to medium speed and beat the batter for 2 minutes. Stop to scrape down the sides of the bowl with a rubber spatula as needed.
- 5Add the egg and another 1 cup of flour, beating for 2 more minutes to form a thick batter while scraping the bowl frequently. Switch to a wooden spoon and stir in the final 1 cup of flour until a soft dough forms.
- 6Transfer the dough into the greased baking dish. Drape a piece of plastic wrap loosely over the top and set it in a warm spot, around 80 to 85 degrees Fahrenheit, for about 1 hour until it doubles in size.
- 7Preheat the oven to 375 degrees Fahrenheit. Bake the loaf for 30 to 35 minutes, or until the top is brown and the bottom sounds hollow when tapped. Take the bread out of the dish and let it cool completely on a wire rack.