Anadama Bread

I had completely forgotten about this bread until I read about a woman who was preparing a seafood feast, along with anadama bread.  I remember my mother serving it once or twice when I was a small child.  This is not much of a breakfast or sandwich type bread,  it is more of a side bread going nicely with ham, hot dogs and baked beans.  (the molasses makes it!)

It is said that this bread originated in Rockport Massachusetts before the year 1850.  Supposedly, a sailor was sick of his wife serving him the same food, so he took what was in the pantry and made into a bread...all the while muttering Anna ##$$! ya!    Poor woman!  Anyway, this is easy to make, and a pleasure to eat.  Enjoy!  Yields 1 loaf


1/4 cup warm water (95-110 degrees)
2  1/4 teaspoon active dry yeast
3/4 cup boiling water
3 tablespoons butter
1/2 cup yellow cornmeal
1/4 cup molasses
1 teaspoon sugar
2 teaspoons salt
3  1/2 cups bread flour (about)

• In a small bowl, add 1/4 cup warm water to yeast, stir until dissolved.  Set aside
• In a small saucepan, bring 3/4 cup water to boil and pour into a large bowl
• Add butter, cornmeal, molasses, sugar and salt
• Mix until the butter is melted
• Allow to cool 
• Mix in yeast mixture
• Mix in flour, one cup at a time, until the dough is to thick to mix
• Turn out on floured board and knead, adding flour as necessary, or until the dough is smooth, not sticky
• Put the dough in a buttered and bowl and turn so that the topside of the dough is buttered
• cover and let rise until double in size. (about 1 hour)
• Punch down dough
• Turn onto floured board and knead dough for 3 minutes
• Roll into a large rectangle and roll it up to form a bread loaf
• Pinch seams and tuck under the ends
• Butter a bread pan and sprinkle a thin layer of cornmeal onto the pan, place dough in pan
• Preheat oven to 375 degrees
• Cover and let rise until double in size (about 30 minutes)
• Bake bread for about 45 minutes, or until the bread is dark brown
• Remove bread and let cool on a rack

-Queenie Cuisine