Anadama Bread

My mother's recipe for Anadama Bread was one of the reasons I bought a bread machine. So once I figured out how the machine worked, I adapted her recipe. It still tastes great but contains much less sugar and fat.

Yield: 1 (1 1/2-pound) loaf, 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 6%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.8g
  • Carbohydrate: 33.2g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 199mg
  • Calcium: 24mg


  • 1 1/2 cups water, divided
  • 1/3 cup yellow cornmeal
  • 1 teaspoon salt
  • 1/3 cup molasses
  • 1 1/2 teaspoons vegetable oil
  • 3 cups all-purpose flour
  • 1 package dry yeast (about 2 1/4 teaspoons)


  1. Combine 1/2 cup water and cornmeal. Bring 1 cup water and salt to a boil in a small saucepan. Stir in cornmeal mixture, and cook 2 minutes or until thick. Stir in molasses and oil; cool.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour, yeast, and cornmeal mixture into bread pan; select bake cycle. Start bread machine.
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