Anadama bread is a traditional bread of New England, local legend credits a Gloucester fisherman with coining the term as a not-so-loving tribute to his wife, "Anna". It seems Anna wasn't blessed with talent in the kitchen, and after numerous bowls of not warm enough molasses and cornmeal porridge for supper, the fisherman angrily tossed in some flour and yeast one evening and threw the mixture into the oven. While it baked he sat muttering, "Anna, Damn her!", and as legend states the name was born.
The Molasses gives this bread a bit of a darker color like a brown bread but it is not as sweet as you would think with the ingredients. Speaking of which because the cornmeal is socked in boiling water the bread does not have a "gritty" texture that some people would associate with something like cornbread. This bread is traditionally eaten with just butter and a bowl of Boston baked beans but I find it goes great with any meat dishes as well especially a hearty stew.
Step 1: The Ingredients...
1/4 cup molasses
1.5 tbsp butter (softened)
1/2 tbsp salt
1/2 packet instant yeast
2 1/4 cups bread flour
Step 2: Prepare the Cornmeal...
Slowly pour 1 cup of boiling hot water over the cornmeal
Whisk constantly until all water is added and cornmeal is lump free.
- Set aside in a warm spot for 30 minutes to soak.
Step 3: The Base...
Add molasses, butter, and salt to the cornmeal.
Stir to combine.
Mix yeast with 1/4 cup of warm water (should feel slightly warmer than body temperature).
Let sit for 5 minutes, until it turns foamy.
- Stir the yeast into the cornmeal mixture.