Real Recipes From Real Home Cooks ®
New England Anadama Bread
"There are many versions of how this bread came into being. They're all similar, but each varies slightly. The general consensus is that a New England woman named Anna provoked her husband — some say through laziness, others say from baking the same bread daily, or for not finishing her bread-baking. The husband either threw a bag of cornmeal at her and missed, but spilled it into the dough; or he grabbed cornmeal instead of flour and tried to finish her bread. He muttered, "Anna, damn her!" The story's origin may be confused, but this simple loaf of flour, cornmeal, yeast, and molasses has graced New England kitchens for years. This hearty bread is great for sandwiches, and good with any number of soups...."
INGREDIENTS
•
1 3/4 cup yellow cornmeal
•
1 1 1/4 teaspoons salt
•
1 3 tablespoons butter
•
1 1/4 cup dark molasses
•
1 1 cup boiling water
•
1 1/4 cup Baker's Special Dry Milk or nonfat dry milk
•
1 2 cups King Arthur Unbleached All-Purpose Flour
•
1 1 cup King Arthur Premium or King Arthur 100% White Whole Wheat Flour*
•
1 2 1/2 teaspoons instant yeast
•
1 *Some variations of this bread include rye flour. Substitute 1/2 cup white rye flour for 1/2 cup of the whole wheat flour, if desired.
►
ADVERTISEMENT