ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Anadama Bread

Yield 1 loaf, 16 servings (serving size: 1 slice)

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup molasses
  • 1 1/4 cups warm water (100° to 110°)
  • 2 tablespoons butter or stick margarine, melted
  • 3 1/2 cups all-purpose flour, divided
  • 3/4 cup stone-ground cornmeal
  • 2 teaspoons salt
  • Cooking spray

Nutrition Information

  • calories 148
  • caloriesfromfat 12 %
  • fat 2 g
  • satfat 0.4 g
  • monofat 0.7 g
  • polyfat 0.7 g
  • protein 3.5 g
  • carbohydrate 28.9 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 314 mg
  • calcium 16 mg

How to Make It

  1. Dissolve yeast and molasses in warm water in a large bowl, and let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups, and level with a knife. Add 3 cups flour, cornmeal, and salt to yeast mixture; stir until blended. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), adding enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

  3. Preheat oven to 350°.

  4. Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.