Anadama Bread Recipe

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Using a food processor for this traditional, corn-meal based American bread takes almost all of the work out of it. Makes one large or two small loaves.
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  • 1 cup water
  • 1/2 cup corn meal, plus more if needed
  • 1/4 cup molasses
  • 1 teaspoon salt
  • 2 tablespoons butter or oil
  • ice cubes (optional)
  • 1/4 cup water
  • 1 tablespoon yeast, or 1 packet
  • 3 cups flour, preferably bread flour, plus more if needed
Container:food processor, loaf pan or baking sheet or stone
2 hrs
45 mins
3 hrs
  • In a two-cup or larger container, heat 1 cup water almost to boiling (about 1 1/2 minutes in microwave).
  • Stir corn meal, molasses, salt and butter into the heated water and mix well. Set aside to cool to 110 degrees or less. To speed the cooling process, stir in an ice cube or two.
  • While corn meal mixture cools, add yeast to 1/4th cup warm water (110 degrees or less) and set aside until foamy.
  • Measure  flour into food processor work bowl. Add corn meal mixture and yeast mixture. Pulse until blended. Dough should be in a clump but somewhat sticky. Scrape dough out on to a floured surface and shape into a ball. If dough is very sticky, knead in more flour, a little at a time.
  • Put dough into an oiled bowl. Cover with a damp cloth and let rise until approximately double in size, about an hour. To speed the rising process, microwave a glass of water for 2 minutes, add bowl of dough to microwave with the heated water.
  • When dough has doubled, turn onto lightly floured work surface and shape into a loaf, or cut in half for 2 smaller loaves.
  • Put bread into an oiled loaf pan, or on a baking sheet or stone liberally dusted with corn meal. Cover with a damp cloth and let rise until almost doubled, about 45 minutes.
  • Preheat oven to 375°F. Bake bread in preheated oven until it sounds hollow when tapped on the bottom, about 40 - 45 minutes for large loaf, 30 - 35 for smaller loaves.
  • Remove from pan or sheet and cool on a rack.
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