(This post contains affiliate links)
Nestled in the heart of New England’s culinary tradition lies a bread as mysterious in origin as it is delightful in flavor: Anadama Bread. This is not just any bread; it’s a story kneaded and baked into a loaf. Legend has it that a fisherman, frustrated with his wife Anna’s bland bread, decided to mix molasses and cornmeal into his dough, exclaiming, “Anna, damn her!” But let’s leave the legends at the door and dive into the real magic: the making of this delectable bread. I am using a bread machine for this one.
Anadama Bread stands out for its unique combination of textures and flavors – a soft, chewy interior with a slightly crunchy crust, and the subtle sweetness of molasses paired with the earthy undertone of cornmeal. Perfect for a hearty sandwich or just a dab of butter, this bread is a testament to New England’s rich culinary history.
Here’s a recipe that brings this tradition into your kitchen, tailored for a two-pound bread machine. It strikes the perfect balance between ease and authenticity.
Ingredients:
- 1 cup water
- ¼ cup molasses
- 3 cups bread flour
- ¼ cup cornmeal
- 1 teaspoon salt
- 2 tablespoons lard
- 1 teaspoon active dry yeast
Method:
Simply layer these ingredients in your bread machine, following the manufacturer’s guidelines. Use the basic setting with a medium crust option. The machine does the heavy lifting, mixing, kneading, and baking. What you get after a few hours is a loaf that’s not just a bread but a slice of history.
So, why Anadama Bread? It’s not just about baking; it’s about connecting with a story, a tradition, and a flavor that has been passed down through generations. Whether you’re a New England native or a curious baker from afar, making Anadama Bread is a way to partake in a piece of culinary heritage. It’s a journey through flavors, textures, and tales – a journey well worth taking.
Happy baking, and here’s to keeping traditions alive in our kitchens!
Are you looking for more breadmaker recipes?
Easy Bread Machine Cinnamon Rolls
I had my first taste of Anadama bread this summer in Maine. When I found your recipe I was excited to try it–and let my bread machine do all the work and take any of the blame.
Flavorwise, this is DELICIOUS. I love the slight sweetness of the molasses and the bit of crunch from the cornmeal.
The crumb is beautifully even. Toasted & slathered with Irish butter? It’s heavenly! I can just imagine it in a grilled cheese…
My baking notes:
– It didn’t rise as high as it should have. The instant yeast was fresh, so it probably needs an extra 1/2 tsp or so.
– The “Light” setting of my 1.5 lb loaf Breadman Trilllium machine worked great. (Yes, that Breadman can take 3.5 cups of flours before “blowing the top.”)
– It could benefit from another 1/2 tsp of salt. Now, that could be solved by using salted butter instead of lard, but I’m sure no thrifty New England huswife would
approve, LOL! I do realize that salt in bread is a strictly personal benchmark.
All this to say thank you for such a great recipe! I am glad I can now have it any time I want.
Thanks, Sue!
Your feedback is appreciated. I am working on a bread machine e-book of recipes, and you will have to review it for me!
Warmly,
Amy J
I would be happy to review bread machine recipes!