ANADAMA BREAD
A New England staple loaf composed of cornmeal mush, flour and a good dose of molasses, anadama bread bakes up moist and a little chewy, with a soft golden-brown crumb that begs for a copious slathering of butter. If you're wondering about the name, the story refers to a fisherman cursing his wife's terrible cooking. But she sure did right by this hearty loaf.
Provided by Melissa Clark
Categories side dish
Time 2h
Yield 2 9-by-4-inch loaves
Number Of Ingredients 8
Steps:
- In a bowl, stir together the cornmeal and 1 cup water. In a saucepan over medium-high heat, bring another cup of water to a boil. Add cornmeal mixture and cook, stirring constantly, until mixture is very thick, about 10 minutes. Stir in the molasses and 2 tablespoons butter. Transfer mixture to bowl of an electric mixer and cool to tepid.
- In a small bowl, stir together the yeast and 1/2 cup water until yeast has dissolved. Add to cornmeal and mix on low speed with dough-hook attachment for several seconds. Add flour 1/2 cup at a time, mixing for several seconds after each addition. Sprinkle in the salt and nutmeg, and continue mixing until dough completely comes away from sides of bowl, about 7 minutes.
- Lightly butter a bowl. Form dough into a ball and place it in bowl. Oil a sheet of plastic wrap and loosely cover dough. Allow dough to rise for 1 1/2 hours, or until it has doubled in size.
- Lightly grease 2 9-by-4-inch loaf pans. Press down dough and divide it into 2 equal pieces. Shape each piece loosely into a loaf and place each in a pan. Cover with plastic wrap and allow to rise for 30 minutes, or until loaves have doubled.
- Heat oven to 350 degrees. Bake loaves for 45 minutes to 1 hour, or until bread is a dark golden brown and sounds hollow when tapped.
- Allow bread to cool in pans for 5 minutes, then turn out onto wire cooling rack. Brush all over with remaining softened butter. Serve warm if possible.
ANADAMA BREAD
Provided by Food Network Kitchen
Categories side-dish
Time 4h10m
Yield 1 loaf (15 slices)
Number Of Ingredients 8
Steps:
- Combine 1 cup water, the cornmeal, molasses and 4 tablespoons butter in a saucepan. Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes. Transfer to the bowl of a stand mixer and let cool until lukewarm (105 degrees F to 110 degrees F), stirring occasionally, about 20 minutes.
- Sprinkle the yeast over 1/2 cup lukewarm water (105 degrees F to 110 degrees F) in a small bowl and let stand until foamy, about 5 minutes. Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon. Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes.
- Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and the remaining 3 to 4 cups flour, 1/2 cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball. Increase the speed to medium high; knead the dough until it pulls away from the bowl, about 2 minutes. Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes. Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
- Brush a 9-by-5-inch loaf pan with vegetable oil. Punch down the dough and turn out onto a clean surface. Shape into a smooth 4-by-8-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by 1/2 inch, 30 minutes to 1 hour. Meanwhile, preheat the oven to 375 degrees F.
- Uncover the pan and transfer to the oven. Reduce the temperature to 350 degrees F and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes. (Cover loosely with foil if it is browning too quickly.) Brush with melted butter and let rest in the pan, 10 minutes. Turn out onto a rack and let cool before slicing or freezing.
- MAKE IT AHEAD Let the bread cool completely, wrap in plastic wrap and foil, and freeze for up to 2 weeks. To serve, unwrap and thaw at room temperature for 2 hours. Reheat, wrapped in foil, at 300 degrees F until warmed through, 30 minutes.
ANADAMA BREAD
This Early American anadama bread recipe features an interesting combination of cornmeal and molasses. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 slices).
Number Of Ingredients 8
Steps:
- In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 179 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 222mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
ANADAMA BREAD
Steps:
- Combine the yeast, sugar, and 1/4 cup of the warm water in the mixer bowl or in a large mixing bowl and mix well. Set aside for about 10 minutes, while the yeast "blooms." When the yeast looks frothy, add the melted butter, molasses salt, flour, and cornmeal. Slowly add up to 1 cup more warm water, mixing with the dough hook or a wooden spoon. The amount of liquid may vary, depending on the flour, so add just enough water to form a soft, but not sticky dough. Knead by machine for about 10 minutes, or by hand for about 15 minutes, until the dough is smooth and elastic.
- Lightly oil or butter a large bowl. Shape the dough into a ball, place it in the bowl, and turn it once so it is lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. (An oven that has been heated to 200 degrees and then turned off is a perfect spot). Let the dough rise until doubled in volume, about 1 hour.
- Grease 2 (9 1/2 by 5-inch) loaf pans. Turn the dough out onto a lightly floured surface. Cut it in 1/2 and shape each 1/2 into a loaf. Place each in the greased loaf pans, return to the warm spot, and let the loaves rise until they are about doubled in size, 20 to 30 minutes.
- Meanwhile, preheat the oven to 350 degrees. Brush the top of the loaves with the egg wash and bake for 1 hour, or until deep golden brown. To test for doneness, remove the hot bread from 1 pan and knock on the bottom of the loaf: you will hear a hollow sound if the bread is done. If necessary, return to the oven for 5 to 10 minutes. Turn both loaves out of the pans and cool on a rack for at least 20 minutes.
ANADAMA BREAD
This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.
Provided by Behr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
- In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
- In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 54.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 322.3 mg, Sugar 11.5 g
QUICK ANADAMA BREAD
Categories Bread Dairy Bake Quick & Easy Cornmeal Healthy Molasses Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease 9x5-inch glass loaf pan. Mix all purpose flour, whole wheat flour, yellow cornmeal, baking powder, salt and baking soda in large bowl. Combine buttermilk, dark molasses, butter and egg in another bowl and mix to blend. Add to dry ingredients and stir until just blended. Spoon into prepared loaf pan. Sprinkle with poppy seeds. Bake until loaf is springy to touch, about 1 hour. Cool in pan on rack 10 minutes. Turn out onto rack. Cool bread to room temperature. Cut into slices and serve.
ANADAMA BATTER BREAD
Legend has it that this bread was invented long ago by a farmer who came home to find out his wife had nothing but cornmeal mush for his supper. He cried, "Anna, damn her"!! He tossed some molasses, flour, and yeast into the corn mush and proceeded to make this wonderful bread
Provided by southern chef in lo
Categories Yeast Breads
Time 45m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- In a small bowl, proof the yeast in the warm water.
- In large bowl, combine the boiling water, cornmeal, butter, molasses, and salt. Add the egg and 1 1/2 cups of the flour. Beat until well combined.
- Add the rest of the flour and yeast, and beat again.
- Spoon the dough into a 9-inch bread pan. Let rise for about 1 hour.
- Preheat the oven at 375°F and bake for 35 minutes.
ANADAMA BREAD
Steps:
- The day before making the bread, make the soaker by mixing the cornmeal and water in a small bowl. Cover with plastic wrap and let sit overnight at room temperature.
- The next day, to make the dough, stir together 2 cups of the flour, the yeast, soaker, and water in a mixing bowl (or in the bowl of an electric mixer). Cover the bowl with a towel or plastic wrap and ferment for 1 hour, or until the sponge begins to bubble.
- Add the remaining 2 1/2 cups of flour, the salt, molasses, and shortening and stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. Add water if necessary to make a soft, slightly sticky mass.
- Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), sprinkling in more flour as needed to make a tacky, but not sticky, dough. The dough should be firm but supple and pliable and definitely not sticky. It will take about 10 minutes of kneading to accomplish this (or 6 to 8 minutes in the electric mixer). The dough should pass the windowpane test (page 58) and register 77° to 81°F.
- Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with the oil. Cover the bowl with plastic wrap and ferment the dough at room temperature for about 90 minutes, or until it doubles in size.
- Remove the dough from the bowl and divide it into 2 equal pieces of 24 ounces, or 3 pieces of about 16 ounces. Shape the dough into loaves, as shown on page 81, and place them into bread pans that have been lightly oiled or misted with spray oil (the larger loaves should go into 9 by 5-inch pans and the smaller loaves into 8 1/2 by 4 1/2-inch pans). Mist the tops of the loaves with spray oil and loosely cover the tops with plastic wrap.
- Proof at room temperature for 60 to 90 minutes, or until the loaves crest fully above the tops of the pans. (If you want to hold back any of the loaves, place them in the refrigerator without proofing, where they will hold, or retard, for up to 2 days. Remove them from the refrigerator about 4 hours before baking and proof them at room temperature, or until ready.)
- Preheat the oven to 350°F with the oven rack on the middle shelf. Place the pans on a sheet pan and remove the plastic wrap. Mist the tops with a spray of water and dust with cornmeal.
- Place the sheet pan in the oven and bake for 20 minutes. Rotate the sheet pan for even baking and continue to bake for 20 to 30 minutes, or until the loaves are golden brown, including along the sides and bottom, and register at least 185° to 190°F in the center. They should make a hollow sound when thumped on the bottom.
- When the loaves are done, remove them immediately from the pans and cool on a rack for at least 1 hour before slicing or serving.
- BREAD PROFILE
- Enriched, standard dough; indirect method; commercial yeast
- DAYS TO MAKE: 2
- Day 1: 5 minutes soaker
- Day 2: 1 1/4 hours sponge; 15 minutes mixing; 2 3/4 to 3 1/4 hours fermentation, shaping, and proofing; 40 to 50 minutes baking
- Commentary
- The brand or type of molasses will make a difference in the final flavor. People who tested this formula preferred Brer Rabbit Golden Molasses for its lightness. Molasses is high in iron and other minerals, but some brands are harsher and darker. I suggest using the lightest, most refined brand you can find, unless you like the stronger flavor tones of darker brands.
- The amount of flour may vary depending on the type of molasses you use, so do not be concerned if you have to add more to firm up the dough. Let the dough dictate how much flour it needs; you want a dough that is slightly tacky but not sticky, and supple enough for easy shaping.
- BAKER'S PERCENTAGE FORMULA
- Anadama Bread %
- (SOAKER)
- Cornmeal: 100%
- Water: 133%
- Total: 233%
- (DOUGH)
- Bread flour: 100%
- Instant yeast: 1.1%
- Soaker:69.1%
- Water: 39.5%
- Salt: 1.9%
- Molasses: 19.8%
- Shortening: 4.9%
- Total: 236.3%
OLD-FASHIONED ANADAMA BREAD
This recipe is from a wonderful cookbook called "From the Cook's Garden." It makes a sturdy homestyle bread with a hint of sweetness. I like mine spread with herbed cream cheese and topped with garden-fresh sliced tomatoes.
Provided by Elmotoo
Categories Yeast Breads
Time 3h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Mix the cornmeal with the 3/4 cups cold water in a medium saucepan.
- Whisk in the boiling water and bring to a boil over medium heat.
- When the cornmeal mixture starts to boil, add the butter, molasses and salt.
- Cook until the mixture is the consistency of pudding-- stirring constantly.
- It should take about 7 minutes.
- Transfer this mixture to a large bowl and let it cool to lukewarm.
- Don't get impatient with the cooling, because if it's too hot (over 115 degrees farenheit), it will kill the yeast.
- It will form a skin on the top, but it's no big deal.
- Sprinkle the yeast over the warm water in a small bowl and let it sit until the yeast looks foamy.
- Stir to dissolve the yeast, then add it to the cornmeal mush.
- Just an aside about the"warm" definition in case you are a beginning bread-maker without a thermometer.
- The temperature you want is when you drop water on your wrist, it feels neither cool nor hot-- test it the way you would a baby's bottle.
- I killed yeast with too-hot water when I was starting out.
- Now back to the recipe.
- Mix the all-purpose and wheat flours together and start stirring them into the cornmeal mixture, a cup at a time to make a soft, sticky dough.
- Turn out onto a lightly floured work service and knead until the dough is smooth and elastic, about 10 minutes.
- You can add more flour as needed, but don't get carried away.
- Because of the molasses, the dough will stay sticky.
- As long as the dough isn't sticking excessively to the board, you have enough flour.
- I knead this with my stand mixer, and there's always a little"smear" of dough around the edges of the bowl.
- Form the dough into a ball and put it in a large, lightly oiled bowl.
- Turn the dough ball to get a little oil all over it.
- Let rise until double in size, about an hour.
- Punch the dough down (Really, just pick up the sides and let it collapse on itself. No need to be violent.), cover with a towel, and let rest in the bowl for 10 minutes.
- Get two 9-x5-inch loaf pans ready by lightly oiling them.
- After the dough's little rest, divide it into two pieces and shape each piece into a loaf.
- Put them in the loaf pans, and roll them around so they get a nice little coating of oil.
- Cover with a towel and let the loaves rise until they touch the top of the pan.
- That takes about half an hour.
- While they're rising, preheat the oven to 400 degrees farenheit, and position your rack in the center of the oven.
- Slide the loaf pans in and bake for 15 minutes, then turn the oven down to 375 degrees and bake until the loaves are golden brown and sound hollow when tapped on the bottom.
- Let cool in the pans for 10 minutes, then remove the loaves from the pan and let cool on a wire rack.
ANADAMA BREAD
A Tao Restaurant homemade bread recipe. Time includes rising times. Use a 8 1/4 x 4 1/4 inch loaf pan.
Provided by Missy Wombat
Categories Breads
Time 4h30m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- In a larg bowl, dissolve the yeast in the warm milk.
- Stir in the molasses and butter.
- Add the cornmeal and 1 cup flour and beat vigorously until smooth.
- Mix in salt and enough remaiing flour to make a stiff daough.
- Knead until smooth and elastic.
- Form dough into a ball and place it in a lightly oiled bowl.
- Turn it once to coat the surface with oil.
- Cover with a cloth and place in a warm area until it has doubled in size[approx 1 1/2- 2 hours].
- A closed car in a sunny spot is a good location.
- Punch the dough down and let it rest for 10 minutes.
- Shape into 1 large loaf and place in well greased loaf tins.
- Allow to rise until almost doubled[45-60 minutes].
- Brush tops with beaten egg.
- Bake in a preheated 375 deg F oven for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 1928.7, Fat 37.5, SaturatedFat 21, Cholesterol 95.2, Sodium 2686.4, Carbohydrate 349.7, Fiber 14.3, Sugar 1.2, Protein 46.9
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- Whisk together the cornmeal and salt., Add the butter and molasses to the bowl., Pour in the boiling water, stirring until the butter has melted and the mixture is smooth.
- Let the mixture cool to lukewarm, about 15 minutes., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix in the dry milk, flours, and yeast. Let the dough rest for 20 minutes; this gives the flours and cornmeal a chance to absorb the liquid., Knead the dough for about 7 minutes at medium speed of a stand mixer, until it's smooth.
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