Name: Anadama Bread
Prep time: 30 min
Cook time: 45 min
Total time: 165 min
Cuisine: New England
Ingredients: 1/2 cup yellow cornmeal; 1 tsp salt; 1 cup water; 3 Tbsp unsalted butter (room temperature); 1/4 cup molasses; 4 cups all-purpose flour; 1/2 cup milk; 1 1/4-oz. package active dry yeast (~21/4 tsp)

New England

Bowl

Thermometer

Using a large bowl, combine cornmeal and salt. Using a microwave or stovetop, bring water to a boil. Add butter, molasses and boiling water to bowl with cornmeal; stir until well combined. Let mixture cool to room temperature (~20 minutes).

Using a stand mixer, add cornmeal mixture, flour, milk and yeast; stir until well combined. Using a dough hook, mix on medium speed for 5-6 minutes.

Transfer dough into an oiled bowl. Cover lightly and let dough rise in a warm place for 1 hour, or until almost doubled in size.

Transfer dough onto a lightly floured surface. Fold several times and then transfer dough into a 9”x5” loaf pan. (Note: The dough will be very loose at this stage.)

Cover pan lightly and let rest until dough has risen ~1” above top of pan (~30-45 minutes).

Towards the end of the rising time, preheat oven to 350°F.

Bake for 40-45 minutes, or until top is golden brown. (Notes: Check bread after 25 minutes. If it is browning too quickly, then tent with a piece of aluminum foil. If you have an instant read thermometer, bread should be ~190°F when fully baked.)

Let bread cool in pan for 5 minutes before transferring to wire rack. Let cool fully before slicing.

Anadama Bread

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