Hailing from New England, Anadama is a hearty bread great for sandwiches or as an accompaniment to soups and stews.
Recipe type: Bread
Serves: 2 Loaves
- ½ cup coarse yellow cornmeal
- 2 cups of water, divided
- ½ cup molasses
- 4-6 Tablespoons softened butter, divided
- 1 - ¼ ounces package or 2¼ teaspoons active dry yeast
- 4½ cups all purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon nutmeg
- In a bowl make a slurry with the cornmeal and ½ cup of water. In a saucepan, bring 1 cup of water to a boil. Add the cornmeal mixture and cook, stirring constantly until mixture is thick, about 5-7 minutes. Stir in the molasses and 2 Tablespoons of butter. Transfer cornmeal mixture to the bowl of a mixer and cool to lukewarm.
- In a small bowl,stir together ½ cup of water and the yeast to dissolve and activate. Add to the cornmeal mixture and mix on low speed with a dough hook for several seconds. Add the flour, ½ cup at a time, mixing for several seconds between each addition. Sprinkle in the salt and nutmeg and continue mixture until the dough completely comes away from the sides of the bowl, about 7 minutes.
- Lightly butter a bowl. Form dough into a ball and place in bowl. Cover the bowl loosely with plastic wrap. Allow the dough to rise for 1½ hours or until doubled in size.
- Lightly butter two 9x4 inch loaf pans. After dough is double in size, press it down and divide it in two equal pieces. Shape each piece into a loaf and place into loaf pan. Cover the loaf pans with plastic wrap and allow to rise for 30 minutes or until double in size.
- Preheat the oven to 350 degrees. Bake loaves for 45 minutes to 1 hour until dark golden brown and hollow sounding when tapped.
- Allow bread to cool in pans for 5 minutes then turn out onto a wire cooling rack. Brush all over with remaining softened butter.