How To make Anadama Bread

anadama bread - bittersweet molasses & cornmeal in a simple yeast loaf - recipe 18

“Anna, d@mn her” a man said after having to bake his own daily bread. Or at least that’s the story told of how this very old New England bread recipe got its name. (see this: Anadama bread - Wikipedia).

Anadama bread features cornmeal and molasses to give it both its unique flavor and texture. Delicious toasted and spread with butter!!

Check my playlist for this developing series of videos and learn along with me as I bake bread recipes from the book Bread Illustrated from America's Test Kitchen. There are at least 100 recipes in the book and I'm on a mission to bake each of them, in order, and make videos of myself doing it. This is the 18th recipe in the book, anadama bread.

If I can do this, you can do this -- learn to bake with me!

Ingredients (yields one 8½“ x 4½” loaf)

2¾ cups (13¾ ounces or 390 grams) all purpose flour (I used King Arthur Flour in this video)
½ cup (2½ ounces or 71 grams) ground yellow cornmeal (not coarse ground)
1½ teaspoons (approx 5 grams) instant dry yeast
1¼ teaspoons (8 grams) salt
1 cup (8 ounces or 227 grams) water, room temperature
¼ cup (2 ounces or 57 grams) molasses (not blackstrap)
3 tablespoons (1½ ounces or 43 grams) unsalted butter, melted

Flour to dust work surface
Cornmeal to dust the loaf pan

Bake at 350F (175C) for 40-45 minutes (until bread reaches internal temperature of 205-210F (approx 96-99C), rotating pan once halfway through. Cool until temperature drops to 100-105F (38-41C).

Equipment used:

One 8½” x 4½” loaf pan
Digital kitchen scale
Stand mixer with dough hook
Four-cup measure
Plastic bowl with lid for proofing
Silicone spatula
Whisk
Bowl scraper
Vegetable oil spray
Digital thermometer
Solid vegetable shortening (to grease loaf pan)

You can find the complete recipe beginning on page 106 of the book Bread Illustrated by America’s Test Kitchen (ATK). I’m not affiliated with ATK in any way & won’t receive a penny if you buy their book (or get it from the library!) I just like the book and think baking every recipe in it is going to be a fantastic way to learn & master bread baking.

Find the book here: Bread Illustrated | Shop America's Test Kitchen (americastestkitchen.com)

I don't narrate this video, there's only a music track for the audio. Does that mean it'll trigger your autonomous sensory meridian response ( #ASMR )? I don't know but please tell me in a comment if it does!

Anadama Bread | Yeasted Bread | Homemade Bread Recipe | Bread from Scratch | How to Make Bread |

Anadama Bread is a yeasted bread that is easy to bake from scratch! Anadama bread is a great homemade bread that you probably are not familiar with. It is a yeasted bread from New England that has cornmeal and molasses included. I also like to add flax and poppy seeds for a little something something. This is THE bread for toast and peanut butter in the morning.

I have full confidence you can make anadama bread at home, from scratch!
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Anadama Bread
250g Water (1c)
30g Coconut Oil or Butter (2T)
8g Instant Yeast (1T)
155g Corn Meal (1c)
80g Molasses (1/4c)
30g Flax Seeds (2T)
15g Poppy Seeds (5t)
5g Kosher Salt (1t)
240g Bread Flour (2c)
*AP Flour will work if you have it

Grab the full recipe here:

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Cookbooks I highly recommend:
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Minimalist Baker
Bowls
Bread Illustrated
Bread Bread Bread

Tools I adore:
Green Handle Cookie Scoop
Blue Handle Cookie Scoop
Proofing Basket
1/4 Sheet Pan (Small and Useful)
1/2 Sheet Pan (Cookie Sheet)
Reusable Produce Bags

DISCLAIMER: This video was not sponsored. The description may contain affiliate links, which means if you click on one of the product links and make a purchase, I may receive a small commission. This helps support my channel and allows me to continue to make videos like this. Thank you for the support! Much appreciated.
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0:00​ - Intro
0:14 - What is Anadama Bread?
0:30 - Start Making Bread
0:56 - Combining Ingredients
2:39 - Start Mixing
3:45 - Start Kneading
4:26 - 2 Minutes of Kneading Comparison
4:44 - 4 Minutes of Kneading Comparison
5:44 - 8 Minutes of Kneading Comparison
6:06 - Resting Dough
7:05 - Before and After Proofing
7:14 - Shaping the Dough
8:30 - Second Proof
8:45 - Baking
8:56 - Is it Baked?
9:35 - Cutting and Tasty Taste
10:11 - Outro

#AnadamaBread #recipe #BridgesKitchen

Anadama Bread - Historic American Bread

Hi! Today we are baking Anadama bread. This is a bread that is thought to have originated in the early 1800's New England. Its a variation of brown bread. It is a bread made from a batter but it's not really a quick bread because it has a yeasted rise. I really enjoy this bread and I hope you do too!

Ingredients
1/2 cup cornmeal
2 cups water
1 package dry yeast
1/2 cup warm water
1/2 cup molasses
2 tsps. salt
1 tbsp. butter
4 1/2 cups flour

This recipe is incredibly easy and doesn't take much time.
Thank you for baking with me today and happy baking!!!

Short and Sweet - Episode 4 - Anadama Bread

Welcome to Short and Sweet - a new podcast series from 1623 Studios! In this episode, hosts Kory Curcuru & Heather Atwood talk & taste Anadama Bread with Melissa Abbott. Hear the incredible history behind this very local treat with the peculiar name :)

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,

T x

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email: culinaryhaventeam@gmail.com

Box Free with Stephanie - Anadama Bread

Welcome to Box Free with Stephanie, a cooking show on ICTV that features simple and easy recipes that are fresh, nutritious, and delicious and most importantly, box free! This episode features Anadama Bread.

RECIPE:

1/4 c cornmeal
1 c water, divided
1/2 t salt
2 T butter
1/4 c molasses
2-1/2 c flour
1-1/2 t yeast
1/2 t sugar
1 T water

Mix cornmeal in small bowl with 1/2 c room temperature water. Pour into a pan with 1/2 c boiling water. Cook for 2-3 minutes until thick. Remove from heat. Add butter. Pour back into bowl to cool slightly.
In bread machine, add molasses and cornmeal mixture, then add flour, yeast, sugar, and water. Set machine to dough setting. If kneading by hand, knead all ingredients for 10 minutes until the stiff dough is elastic but firm, and it may be tacky (don’t add too much flour; the tackiness is okay).
Once done, punch down, knead 3-5 times to release air bubbles, then place in greased loaf pan (either 1-pound loaf pan or use 3 mini loaves). Let rise in warm area for 30 minutes or until doubled in size.
Bake at 350 for 20-25 minutes or until it sounds hollow when tapped on loaf. Cool slightly before serving.