Anadama Bread

From Cook's Country | April/May 2014

Why this recipe works:

We wanted a hearty, not heavy, version of this traditional New England bread, and we wanted the star ingredients—molasses and cornmeal—to have real presence. We increased the amount of molasses called for in most recipes until we landed on a full 1/2 cup—enough to impart a decidedly… read more

We wanted a hearty, not heavy, version of this traditional New England bread, and we wanted the star ingredients—molasses and cornmeal—to have real presence. We increased the amount of molasses called for in most recipes until we landed on a full 1/2 cup—enough to impart a decidedly bittersweet flavor and beautiful golden color. We found that a whole cup of cornmeal was necessary to achieve the heartiness and pleasant grit we were after, and boosting the yeast helped keep the texture light. Finally, a judicious amount of butter makes for a moist, tender loaf.

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Makes 2 loaves

This recipe is easily halved.

Ingredients

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