How To make Anadama Bread
1/2 c Corn meal
3 tb Shortening
1/4 c Molasses
2 ts Salt
3/4 c Boiling water
1 Pkg, active dry yeast OR 1
-cake compressed 1/4 c Warm water
1 Egg beaten
3 c Sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing.
How To make Anadama Bread's Videos
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!!!
Anadama bread
Anadama bread is a classic New England yeast bread made with molasses and cornmeal. It's gently sweet, relatively dense but soft and tender and with a lovely rounded flavor. It's great for making sandwiches, dipping in soup or simply snacking on (especially with a smear of butter). It starts a little differently from other breads but is easy enough to make with pantry ingredients.
Get the full recipes and more tips and background:
Music credit:
Anadama Bread Recipe in The Bread Kitchen
Anadama bread is a traditional dark yeast bread of New England made with wheat flour, cornmeal and molasses. Written recipe at
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!
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!
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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