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New England "No Need to Knead" Anadama Bread

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Most people think that no knead bread is a recent phenomenon but this recipe is for a bread that has not changed much since at least 1850.

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...

Picture of The Ingredients...
1/4 cup cornmeal
1/4 cup molasses
1.5 tbsp butter (softened)
1/2 tbsp salt
1/2 packet instant yeast
2 1/4 cups bread flour
 
onlinebeat2 years ago
ok i am really hungry now. banana bread and cinnamon bread and now adanam bread. yummm
This sounds amazing - I'm definitely going to need to give this a try. :) I'm terrible at making bread, but this looks fairly easy.