New Hampshire Anadama Bread
A dense, slightly sweet yeast bread made with cornmeal and molasses, giving it a deep amber color and rich, malty flavor. A classic New England baking loaf.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Loaf pan
- •Stand mixer or large bowl
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 3
- carbs
- 36
- protein
- 5
- calories
- 190
Instructions
- 1
Whisk the cornmeal into 2 cups water in a saucepan. Cook over medium heat, stirring, until thickened, about 5 minutes.
- 2
Stir in the molasses, oil, and salt. Let the mixture cool until it is lukewarm.
- 3
Dissolve the yeast in warm water. Let it sit for 5 minutes until foamy.
- 4
Combine the cornmeal mixture and yeast mixture in a large bowl or stand mixer.
- 5
Gradually add the flour. Mix until a soft dough forms.
- 6
Knead the dough for 8-10 minutes until smooth and elastic.
- 7
Place the dough in an oiled bowl and cover it. Let it rise until doubled, about 1 hour.
- 8
Punch down the dough and shape it into a loaf. Place in a greased loaf pan and let rise 30-40 minutes.
- 9
Bake at 350°F for 35-40 minutes. It is ready when deep golden and sounds hollow when tapped.
- 10
Let the bread cool on a wire rack before slicing.
Chef's tips
Let the cornmeal mixture cool to lukewarm before adding the yeast, or the heat will kill it.
Storage
Store wrapped at room temperature up to 4 days.
Reheating
Toast slices lightly to refresh, or warm the whole loaf wrapped in foil at 300°F for 10 minutes.
Common mistakes to avoid
- •Adding yeast to a mixture that is still too hot, which kills the yeast.
- •Not kneading enough, which leaves the bread dense and crumbly.
Serving suggestions
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