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Anadama Bread

Shared by VickyPerrone (Vicky Perrone) on 12/25/2012

Anadama Bread
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2.81 avg rating
235 votes
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This is my grandmother's recipe, a New England favorite.


1/2 cup yellow cornmeal
2 tablespoons margarine
1/2 cup molasses
1 teaspoon salt
2 cups boiling water
2 yeast cakes (or 2 packets of Active Dry Yeast)
5 or 6 cups all purpose flour


Combine the cornmeal, margarine, salt and molasses in a bowl. Add the boiling water and stir until the margarine is melted.

Cool to lukewarm. Add the yeast cakes; let stand 5 minutes.

Add 2 cups of flour. Beat the mixture until well blended, then add enough of the remaining flour to make a soft dough that can be handled.

Let rise. It should double in size. (45 mins. to 1 1/2 hours, depending on room temperature.)

Knead the bread on a floured surface until smooth and satiny. Divide dough in half; shape into loaves. Put into greased loaf pans. Let rise again (about 30 to 40 minutes).

Bake in a moderately hot oven (350 degrees F) for about 30 minutes. Brush tops with melted butter while hot, if desired. Good with baked beans.

Makes 2 loaves.


Baking time had to be adjusted for more accurate temperature ovens that we have nowadays, and I have reduced the salt. Otherwise, this is the same as the original.


Makes 2 loaves.

Time to prepare

3 hours.



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