Anadama Bread
Anadama bread is a traditional American bread originally from New England. Legend has it that a husband, annoyed that his wife (Anna) only fed him molasses and cornmeal, angrily mixed these with flour and yeast - thus the recipe was born. Since then, Anadama bread has become a popular home-baked bread in the United States, especially on the East Coast. Its sweet taste and soft texture make it perfect for breakfast with butter or honey.
Ingredients for this recipe
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Preparation Steps
1
In a small saucepan, bring the water to a boil, then whisk in the cornmeal and molasses. Cook, stirring constantly, until the mixture thickens into a smooth paste. Let it cool until lukewarm.
2
Add the yeast to the lukewarm cornmeal mixture and let it stand for 10 minutes, until foamy.
3
In a large bowl, combine the all-purpose flour and salt, then add the yeast mixture and melted butter.
4
Knead the dough for 10-15 minutes, until it becomes smooth and elastic. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
Punch down the risen dough, then shape it into an oblong loaf and place it in a greased loaf pan.
6
Cover and let it rise for another 30 minutes. Meanwhile, preheat the oven to 350°F (180°C).
7
Bake the bread for 35-40 minutes, or until golden brown and the bottom sounds hollow when tapped.
8
Let it cool completely on a wire rack, then slice and serve with butter or honey.
