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Anadama Raisin Bread

Oxmoor House
Yield 1 loaf, 14 servings (serving size: 1 slice)
Anadama bread originated in New England. Traditional ingredients include cornmeal and molasses.


  • 1 package active dry yeast
  • 1 cup warm water (100° to 110°)
  • 2 3/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup raisins
  • 1/4 cup molasses
  • 1 1/2 teaspoons salt
  • 1 teaspoon caraway seeds
  • Cooking spray

Nutrition Information

  • calories 167
  • fat 0.4 g
  • satfat 0.1 g
  • protein 3.8 g
  • carbohydrate 37 g
  • cholesterol 0 mg
  • iron 2.2 mg
  • sodium 296 mg
  • caloriesfromfat 2 %
  • fiber 1.5 g
  • calcium 22 mg

How to Make It

  1. Combine yeast and warm water in a measuring cup; let stand 5 minutes.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 cup flour and next 5 ingredients in a large bowl, stirring well. Add yeast mixture to flour mixture; beat with a mixer at medium speed 2 minutes or until smooth. Gradually add remaining flour to form a soft dough.

  3. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). 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, 45 minutes or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)

  4. Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12 x 7-inch rectangle. Roll up dough, starting at short side and pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size.

  5. Preheat oven to 375°.

  6. Bake at 375° for 35 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on a wire rack.

Oxmoor House Healthy Eating Collection