Anadama is a homey, farm-style bread popular on the northern east coast of the United States.
Serves: 18Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Medium
- 1 1⁄2 cups water
- 1 tsp. salt
- 1 1⁄2 Tbsp. vegetable shortening
- 1⁄3 cup molasses
- 1⁄3 cup plus 2 Tbsp. cornmeal
- 2 1⁄4 tsp. active dry yeast (1 packet)
- 1⁄4 cup water, warm (110°F–115°F)
- 4 1⁄4 cups bread flour
- In a medium saucepan, combine water and salt and bring to a boil. Remove from heat and stir in shortening, molasses, and 1⁄3 cup cornmeal. Transfer into a large bowl and allow to cool until lukewarm.
- In a small bowl, dissolve yeast in warm water. Add to cornmeal mixture. Gradually add flour, stirring until dough is stiff. Knead 8 to 10 minutes. Cover and allow to rise in a warm area until doubled, about 1 1⁄2 hours. Punch down, dust with remaining cornmeal, and place in a lightly greased 9-by-5-inch loaf pan. Cover and allow to rise for 45 minutes, until doubled.
- Preheat oven to 375°F. Bake for 40 to 45 minutes.