How To make Anadama Bread

Easy Anadama bread, how to make an easy delicious anadama bread.

Golden brown delicious bread, mixed white flour with cornmeal. it is the best with salted butter and honey, just perfect, try the recipe and enjoy the taste!

New England's Traditional Yeast Anadama Bread Recipe by Chef Maria Goretti | Love Food

New England's Traditional Yeast Anadama Bread Recipe by Chef Maria Goretti | Love Food
Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.
Ingredients And Method :
Heat ½ cup water in a pan, add 30gm polenta,1 tsp salt and 2 tbsp butter.
Mix it well and cook it on a low flame. Now add 4 tbsp honey and keep it for resting until it cools down In a separate bowl take the polenta & honey mixture. Add the activated yeast, 350gm all purpose flour and knead it into a circular shaped dough. Add 1 tbsp olive oil and prove the dough for 30mins under a wet muslin cloth, After proving, deflate the dough and remove the carbon-dioxide present in it. Coat the baking container with 1 tbsp olive oil and place the dough for proving. Prove the dough again for 30mins under a wet muslin cloth. In a preheated oven at 190°C bake for 30mins. Your Anadama Bread is ready

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Anadama Bread - Culinary Haven

Ingredients:
120g fine corn meal
125g rye flour
250g strong bread flour
30g dried skimmed milk
50g butter
2tsp instant yeast
1tsp salt
400ml boiling water
1.5TBSP molasses or black treacle
1TBSP honey

Enjoy,

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OBPL Bakes Anadama Bread

Try this simple molasses loaf from New England!

Ingredients
½ cup water
¼ cup cornmeal
2 Tbsp butter
½ cup molasses
1 package of active dry yeast (2 ¼ tsp)
½ cup warm water (~110° F)
3 cups all-purpose flour
1 tsp salt
½ tsp cinnamon (optional)
¼ tsp nutmeg (optional )

Directions
1. In a large bowl, dissolve yeast in ½ cup of warm (not hot) water. Let sit for 5 to 10 minutes until frothy.
2. In a small saucepan, heat ½ cup water and cornmeal over low heat. Stir until thickened, just a few minutes. Remove from heat and stir in butter and molasses.
3. Combine the cooled cornmeal mixture with the yeast mixture. Add flour, salt, cinnamon, and nutmeg and mix well, until dough comes together and pulls away from the sides of the bowl. Knead with a dough hook attachment or on a floured surface by hand for 5 to 8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl and cover with a clean towel. Let rise until doubled in size, about 1 to 1 ½ hours depending on the temperature of the room.
5. Deflate the dough and knead by hand on a floured surface for a minute or two. To form the loaf, pat into a rough rectangle with your hands. Grab a short side of the rectangle and fold halfway down, repeating with the other short side and using the heel of your palm to close the seam. Repeat the process once more before place the loaf in a greased 9x5 inch loaf pan seam side down. Press dough down into the corners of the pan with your hands. Cover with a towel and let rise about 40 minutes.
6. Preheat the oven to 375° F. Bake for 40 to 45 minutes until the top is a deep golden brown. Optionally, a thermometer inserted into the thickest part of the loaf should read between 190° and 200° F when the done. Let cool completely before cutting.

Anadama Bread

Get the full recipe here:

The old saying, the greatest thing since sliced bread is no joke. Once upon a time bread was not only a staple food, but also a lot harder to come by. Even though we can buy great bread at the store so easily today, but when it comes to brown breads homemade is often the best. And, this New England treat isn't even available in stores.

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