Anadama Bread

August  2, 2015
4 Ratings
Photo by Posie Harwood
  • Makes 1 loaf
Author Notes

This classic New England bread is sweetened slightly with molasses and flecked with cornmeal. It's chewy with a nice spring and makes an excellent toasting or sandwich bread. —Posie (Harwood) Brien

What You'll Need
  • 3 cups all-purpose flour, plus more as needed
  • 2 teaspoons salt
  • 4 tablespoons butter, divided
  • 1 cup milk
  • 1/2 cup plus 2 tablespoons coarse yellow cornmeal
  • 1/3 cup warm water
  • 5 tablespoons molasses
  • 1 envelope active dry yeast
  1. In the bowl of a stand mixer or a large bowl, combine the flour and salt.
  2. In a small saucepan, mix together 2 tablespoons of the butter with the milk and bring to a simmer. Add the 1/2 cup of cornmeal and cook, stirring, for about 1 minute. Remove from the heat and let cool slightly.
  3. Add the cornmeal mush to the bowl of flour and mix to combine well.
  4. In a small cup, combine the warm water, molasses, and yeast. Pour the liquid into the flour mixture and beat until it comes together in a smooth, non-sticky dough. This will take about 10 minutes and is much easier to do in a stand mixer than by hand. If you feel that the dough is too sticky after 5 minutes, add a few teaspoons of flour.
  5. Place the dough in a lightly greased bowl and cover with plastic wrap. Let it rise in a warm place until it has doubled in size, about 1 1/2 hours. Use the "finger poke" test to see if it has risen enough. (Press a finger about an inch into the dough. If the imprint of your finger stays, the dough is ready. If the dough springs back and fills in the hole slightly, it needs to keep rising.)
  6. Take the dough out and press it into a rectangle, no thicker than 1 inch and no longer than 9 inches. Fold the dough in thirds lengthwise and pinch the seam closed. Place the shaped loaf in a greased 9 x 5-inch loaf pan and cover with plastic wrap. Let it rise until doubled in size.
  7. Once the dough has risen, melt the remaining 2 tablespoons of butter and brush it over the surface of the loaf. Sprinkle with the remaining 2 tablespoons of cornmeal.
  8. Bake the loaf in a 350° F oven for 40 to 45 minutes. The crust should be golden brown. Let the loaf cool for at least 15 minutes in the pan, then turn it out onto a rack to finish cooling.

See what other Food52ers are saying.

  • Myrna Solganick
    Myrna Solganick
  • Nancy
  • gardeningal
  • Corinn blackwell
    Corinn blackwell
  • Bevi

11 Reviews

Jenny May 13, 2021
I made this today and it was delicious! I stole an end piece hot out of the oven. Really great flavor - the touch of molasses is lovely and I like the texture with the cornmeal. I'm a New Englander and somehow had never tried this until today. I will certainly make this receipe again.
Myrna S. October 22, 2017
Can someone pls explain about making the dough into a rectangle, folding it in thirds?
Nancy October 23, 2017
Whoa way late but here's how you fold it like a business letter
Myrna S. October 23, 2017
Thanks, Nancy, that is clear.
Nancy September 26, 2016
I love this idea Seth. I'm making this now using dried black mission figs. Thanks for the great suggestion!
gardeningal September 13, 2016
Reminds me a bit of the Swedish Limpa bread my mom taught me to make.
I will give this a try. Thanks!
Corinn B. October 3, 2015
I made this today and was so pleasantly surprised by the flavor. It is sweet but not to sweet and has a perfect crumb. Though not traditional to this breads' New England roots, I want to make it again subbing out some of the white flour for spelt flour. I think it will play very nicely off of the rich sweetness the molasses brings to the bread.
Bevi August 20, 2015
The best Anadama bread recipe I have tried is from the Bakery Lane Cookbook.
mela September 30, 2015
I'd love to follow up on your comment. But the book is out of print (about $200 on amazon) and the recipe isn't available anywhere on line. Would you share it?
Lisaly October 2, 2015
I would be interested in the recipe from the Bakery Lane cookbook also. Thank you.
Seth C. August 8, 2015
I was thinking about this bread a few months ago. Being from New England originally, but moving Florida there is nothing like it down here! Additionally, I add figs to mine and it makes wonderful breakfast toast!