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Homemade Anadama Bread
A staple of early American baking, this classic Anadama bread combines the earthy texture of cornmeal with the deep sweetness of molasses. We've simplified the traditional process by using quick-rise yeast and a clever batter-bread technique, so you won't need to spend hours kneading. The result is a soft, slightly sweet loaf that rises beautifully in a standard baking dish. Slice it thick while it's still warm and add a generous smear of salted butter for a truly comforting side.
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. In a small saucepan, warm the water and molasses over low heat until it reaches 120 to 130 degrees Fahrenheit. Yeast needs this specific temperature range to activate properly without dying.
- 2Grease a 2-quart round baking dish or deep casserole.
- 3Pour the warm molasses liquid and softened butter into the dry ingredients. Mix on low speed just until the wet and dry components combine.
- 4Increase the mixer to medium speed and beat the batter for 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
- 5Add the egg and another 1 cup of flour. Beat for 2 more minutes to form a thick batter, 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. 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.
- 7Preheat the oven to 375 degrees Fahrenheit. Bake the loaf for 30 to 35 minutes, or until the top is browned and the bottom sounds hollow when tapped. Remove the bread from the dish and let it cool completely on a wire rack before slicing so the crumb can set.
Notes
- Temperature check: If you don't have a thermometer, the molasses and water mixture should feel comfortably warm to the touch, similar to bathwater.
- Storage: Keep the cooled bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.