Anadama Bread
Quick answer
- Total time
- 310 min
- Level
- Medium
- Servings
- 12 servings
- Ingredients
- 9
About this dish
Cornmeal and molasses give this yeast loaf a faintly gritty crumb, and unlike quick cornbread it is kneaded and risen twice.
Read more
Because molasses colors the crust before the inside is done, an internal temperature of 88°C tells you more than the color.
Ingredients
Instructions
- 1
Combine cornmeal and salt, then add butter and molasses.
Pour over boiling water, stir until the butter melts and cool about 15 minutes to below 40°C.
- 2
Mix in dry milk, both flours and yeast until no dry flour remains.
Cover and rest 20 minutes for hydration.
- 3
Knead about 7 minutes by mixer or 10 minutes by hand until smooth.
Cover and rise about 60 minutes until nearly doubled.
- 4
Gently deflate, shape a 20 cm log and place in a lined 22×11 cm loaf pan.
Cover and rise about 90 minutes until the center stands 2.5 cm above the rim.
- 5
Preheat to 175°C near the end of proofing.
Bake 35-40 minutes until the center reaches at least 88°C. Tent loosely with foil for the final 15 minutes if the crust darkens early.
- 6
Cool in the pan for 10 minutes, then on a rack about 60 minutes until fully cool.
Cut into twelve slices.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Anadama Bread
King Arthur Baking · Checked: 2026-09-26
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Bienenstich (German Bee Sting Cake) with Vanilla Cream
unsalted butter, all-purpose flour
Churros
unsalted butter, all-purpose flour
Fluffy Pancakes
unsalted butter, all-purpose flour