A Hearty and tasty bread!
Anadama bread is a New England classic. Nobody knows exactly how long ago this bread became a part of the local cuisine, but records date it back to at least the 1850’s. This bread is dark and dense, consisting primarily of molasses and cornmeal. These ingredients are what give the bread it’s unique and distinct flavor that has been loved for generations. Anadama bread, being the hearty bread that it is, is perfect for the cold evenings of autumn and winter. I like to serve it warm from the oven with a piping hot bowl of chowder. So good!
Time to make it
Making this bread is easier than you would think it would be. I even broke up the directions below into two sections for easier bread making! The first thing to do, is bring the cornmeal and water to a bowl. Let it simmer over medium heat for about five minutes, stirring occasionally until it has reached a thick consistency. Then, remove from heat, add the butter and molasses and stir to combine. You can go ahead and transfer this to the bowl of a stand mixer to get ready for the next step. But it is very important to let it cool until room temperature. Otherwise it will scald the yeast when you add it and your bread will not rise.
Once your cornbread and molasses has cooled, mix the yeast and warm water in a separate bowl. Let sit for about 10 minutes until the yeast has proofed, then add to the cornmeal and molasses. Fit the dough hook attachment to the stand mixer and begin to stir as you gradually add the flour and salt. Once all the ingredients have been thoroughly mixed, transfer the dough to a floured work surface and knead until smooth and no longer sticky. Place in a greased bowl, cover and let rise for 1 hour. Once the dough has risen, knead it down again and transfer it to a greased loaf pan. Let it rise for 30 more minutes and then bake in a preheated oven for 30 minutes. Enjoy with a nice hot bowl of clam chowder for a real New England treat!