Anadama bread originated in New England. Traditional ingredients include cornmeal and molasses.

Recipe by Oxmoor House January 2002

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Oxmoor House

Recipe Summary

Yield:
1 loaf, 14 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yeast and warm water in a measuring cup; let stand 5 minutes.

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  • 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.

  • 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.)

  • 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.

  • Preheat oven to 375°.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

167 calories; fat 0.4g; saturated fat 0.1g; protein 3.8g; carbohydrates 37g; cholesterolmg; iron 2.2mg; sodium 296mg; calories from fat 2%; fiber 1.5g; calcium 22mg.