📝 About This Recipe
Steeped in New England folklore, Anadama bread is a rustic, hearty loaf that defines the rugged charm of coastal Massachusetts. This traditional bake combines the earthy grit of yellow cornmeal with the deep, smoky sweetness of dark molasses to create a crumb that is both moist and incredibly flavorful. Whether toasted with a thick slab of salted butter or served alongside a steaming bowl of clam chowder, this bread offers a nostalgic taste of American history in every bite.
🥗 Ingredients
The Cornmeal Base
- 1/2 cup Yellow cornmeal (stone-ground preferred for texture)
- 1 cup Boiling water
- 3 tablespoons Unsalted butter (cubed, at room temperature)
- 1/2 cup Dark molasses (do not use blackstrap)
- 2 teaspoons Kosher salt
Yeast Mixture
- 1/4 cup Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
Dough and Finish
- 3 1/2 to 4 cups Bread flour (plus extra for dusting)
- 1 tablespoon Melted butter (for brushing the crust)
- 1 teaspoon Coarse cornmeal (for sprinkling on top)
👨🍳 Instructions
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1
In a large heat-proof mixing bowl, combine the 1/2 cup yellow cornmeal, salt, and cubed butter. Pour the boiling water over the mixture and whisk until the butter is melted and the cornmeal is smooth.
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2
Stir the dark molasses into the cornmeal mixture. Set the bowl aside to cool until it is lukewarm (about 100°F-110°F). It is vital not to add the yeast while this mixture is hot, or it will kill the leavening agent.
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3
In a small bowl, combine the 1/4 cup warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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4
Once the cornmeal mixture has cooled sufficiently, pour in the activated yeast mixture and stir to combine.
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5
Begin adding the bread flour one cup at a time, stirring with a wooden spoon or a sturdy dough whisk. Continue adding flour until a shaggy dough forms and clears the sides of the bowl.
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6
Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes by hand (or 5-7 minutes in a stand mixer with a dough hook) until it is smooth, elastic, and slightly tacky but not sticky.
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7
Lightly oil a clean bowl. Place the dough inside, turning it once to coat the surface with oil. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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8
Gently punch down the risen dough to release the air. Grease a 9x5-inch loaf pan generously with butter or cooking spray.
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9
Shape the dough into a tight log and place it into the prepared loaf pan. Cover and let it rise again for about 45-60 minutes, until the dough has risen about an inch above the rim of the pan.
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10
Preheat your oven to 375°F (190°C) during the final stages of the second rise.
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11
Bake the loaf for 40-45 minutes. The bread is done when the crust is a deep mahogany brown and the bottom sounds hollow when tapped. An internal thermometer should read 190°F-200°F.
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12
Remove the loaf from the oven and immediately brush the top with melted butter and sprinkle with a pinch of coarse cornmeal for a classic New England finish.
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13
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slicing too early can cause the steam to escape and make the bread gummy.
💡 Chef's Tips
Use stone-ground cornmeal for a more authentic, rustic texture; fine cornmeal will result in a softer, less traditional crumb. Ensure your molasses is 'unsulphured' dark molasses; blackstrap is too bitter and will overpower the delicate corn flavor. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the oven light switched on. To check for a perfect knead, use the 'windowpane test': stretch a small piece of dough; it should become translucent without tearing. Leftover bread makes the best French Toast you've ever had due to its dense structure and molasses notes.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted maple butter. Pair a thick slice with a bowl of traditional New England Clam Chowder or Navy Bean Soup. Toast a slice and top with sharp Vermont white cheddar cheese for a savory snack. Use slices to build a turkey and cranberry sauce sandwich for a true taste of the Northeast. Enjoy alongside a hot cup of coffee or a dark, malty ale.