Tuesday, October 13, 2020

Anadama Bread - #BreadBakers

This uniquely named bread has its roots in New England. The name could be from a disgruntled husband who was upset about only having cornmeal and molasses for lunch and shouted "Ana, damn her!" as he whipped up his own concoction or from an inscription on a tombstone or most likely neither. The loaf has white flour, whole wheat flour, cornmeal and molasses. Some also add rye as I did. I only get a really dark molasses in my supermarket. It isn't labeled Blackstrap but I guess that is what it is. It does lead to a very molasses-forward loaf. If you don't want a strong molasses flavour, opt for a lighter molasses. I need to get my hands on some lighter molasses because this one will definitely be too intense cookies.

Please scroll down to see all the brown breads that the Bread Bakers have for you this month! Thanks for hosting this month's Bread Bakers, Wendy

Andama Bread


113g cornmeal
1 1/4 teaspoons salt
3 tablespoons  oil
1/4 cup molasses
1 cup boiling water
240g all purpose flour
57g  whole wheat flour
53g rye flour
28g nonfat dry milk
2 1/2 teaspoons instant yeast


Mix cornmeal and salt in a bowl. Add oil, molasses and boiling water. Stir until smooth and then let cool for 15 minutes. 
Add the remaining ingredients. Mix until it just comes together and then let rest for 20 minutes. 
Knead until smooth. It should be a little sticky. If it seems a bit dry, add a little water at a time. 
Allow to rise until doubled. You can also refrigerate overnight. 
After the dough has doubled, shape as desired - a boule or form a log and place in a greased loaf pan. 
Cover and let it proof until doubled once more - about 90 minutes depending on the temperature of your room. 
Near the end of rising time, preheat oven to 350 F. 
Bake 40-45 mins or until the centre registers 190F. 
Cool and devour. 

Slightly adapted from King Arthur Baking Company
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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  1. Damn that Ana!!! LOL...thanks for starting my day with laughter.

  2. Your anadama is gorgeous! I remember reading that in The Bread Baker's Apprentice. Cute story!

  3. I made Anadama eariler, your recipes looks dleicious I need to try it may be a sourdough version I will try.

  4. That's a perfect bread. Looks yum!

  5. We love Anadama bread! Have made it quite a few times. Love your little round!

  6. I like the Ana Damn Her theory :D This bread sounds delicious - I love molasses!

  7. I always loved the story behind this bread, and it's been ages since I made it! Thanks for reminding me of how delicious it looks!

  8. Kelster, Anadama bread is our favourite bread. We have locally milled cornmeal and your post inspires me to bake one. Your loaf looks gorgeous