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Anadama Bread

Russ Myers


Anadama (“Anna, damn her”) was a fisherman's attempt to make something “different” out of his lazy wife's cooking. Anna's same old dinner (cornmeal, and molasses)

★★★★★ 2 votes
1 Loaf
35 Min


1/2 C Cornmeal
3 Tbs Shortening
1/4 C Molasses
2 tsp Salt
3/4 C Boiling water
1/4 C Warm water (105-115 F)
1 pkg Active dry yeast
1 Egg (lightly beaten
3 C Sifted flour


1Stir cornmeal, shortening, molasses, salt, and boiling water in a small bowl until shortening melts; cool to lukewarm.Pour warm water in a warm large bowl, sprinkle in yeast, and stir to dissolve.Add egg, cornmeal mixture and about half the flour. Beat 300 strokes by hand or 2 minutes at medium electric mixer speed.Stir in remaining flour, using hands at end to mix well.Spoon into a well greased 9x5x3 inch loaf pan; flour hands and smooth surface.Cover and let raise in a warm, draft free place until dough is within 1 inch of the top of the pan.Toward the end of the rising, preheat oven to 375 F. If you like, sprinkle top of loaf with a little cornmeal; bake 30 to 35 minutes until well browned and hollow sounding when tapped.Turn loaf out on a wire rack and cool before cutting.

About Anadama Bread

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: Scandinavian
Other Tags: Quick & Easy, Heirloom