Anadama Bread
A classic New England yeast bread with a rich, nutty flavor and tender crumb, thanks to cornmeal and molasses. Its slightly sweet, malty taste pairs beautifully with a smear of butter. The dough comes together easily and fills the kitchen with a warm, nostalgic aroma as it bakes into a golden, hearty loaf.
For 8 servings
- prep · ~10 min
Soften the cornmeal.
Pour boiling water over the cornmeal in a large bowl. Stir well and let it sit for 10 minutes to soften and cool slightly.
TIPLet the cornmeal mixture cool to lukewarm before adding yeast. If it's too hot, it will kill the yeast. - mix · ~7 min
Bloom the yeast.
Stir the active dry yeast into the warm cornmeal mixture along with the molasses. Let it sit for 5 to 7 minutes until it becomes foamy and fragrant.
- knead · ~8 min
Make the dough.
Add 2 cups of bread flour, salt, and softened butter to the yeast mixture. Mix with a dough hook on low speed until combined. Gradually add the remaining cup of flour, kneading for 6 to 7 minutes until the dough is smooth, elastic, and slightly tacky.
TIPThe dough should pull away from the sides of the bowl but still feel a bit sticky to the touch. Avoid adding too much flour, which yields a dry loaf. - rest · ~60 min
Let the dough rise.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
- prep · ~3 min
Shape the loaf.
Gently punch down the risen dough to release the air. Shape it into a log and place it seam-side down into a greased 9x5-inch loaf pan.
- rest · ~45 min
Proof the loaf.
Cover the loaf pan loosely with the kitchen towel and let the dough rise again for 30 to 45 minutes. It's ready when the dough crowns about an inch above the rim of the pan.
- bake · ~40 min
Bake the bread.
Place the loaf in the preheated 375°F oven. Bake for 35 to 40 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped.
TIPIf the top browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking. - rest · ~60 min
Cool completely.
Remove the bread from the pan immediately and transfer it to a wire rack. Let it cool completely before slicing to ensure a clean cut and the best texture.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender crumb, use medium-grind cornmeal; fine cornmeal can make the loaf pasty, while coarse will feel gritty.
- 2Check dough temperature after kneading — it should be around 75-80°F for consistent rising.
- 3When blooming the yeast, make sure the cornmeal mixture is between 105-115°F; too hot will kill the yeast, too cool will slow it.
- 4To test if the dough is fully kneaded, stretch a small piece into a thin membrane (windowpane test); it should be smooth and translucent without tearing.
- 5If your kitchen is cool, let the dough rise in the oven with only the light on (no heat) or on a proofing mat for steady warmth.
- 6Brush the baked loaf with melted butter while still warm for a soft, glossy crust.
- 7Store leftover bread in a paper bag at room temperature for up to 3 days; avoid plastic which softens the crust.
Adapt it for your goals.
Whole-Wheat Anadama
Substitute 1 cup of the bread flour with whole wheat flour. The loaf will be denser and nuttier, with more fiber and a heartier texture — perfect for toast.
Dairy Free AnadamaDairy-Free Anadama
Replace the softened butter with vegan butter or coconut oil, and omit the butter used for greasing the pan (use a neutral oil spray instead). This keeps the bread rich while making it dairy-free.
Cranberry Walnut AnadamaCranberry-Walnut Anadama
Fold 1/2 cup dried cranberries and 1/2 cup toasted walnuts into the dough after kneading. Adds tart-sweet pops and crunch for a festive twist on the classic.
Bread Machine AnadamaBread Machine Anadama
Use the dough cycle of a bread machine to mix and knead, then shape and bake in a loaf pan as directed. Adjust liquid slightly — start with 3/4 cup water plus 1 tablespoon if dough seems dry.
Why this is on our healthy list.
Source of Complex Carbs
Cornmeal and bread flour provide sustained energy from complex carbohydrates, making this bread a filling choice for breakfast or a side for soups.
Contains Molasses Minerals
Molasses is a natural sweetener that provides small amounts of iron, calcium, and magnesium — far more than refined sugar.
Moderate Fat Content
With just 2 tablespoons of butter in the whole loaf, this bread is lower in fat than many enriched breads like brioche or challah.
No Added Preservatives
Made from scratch with simple pantry ingredients, this bread contains no artificial preservatives or additives.
Frequently asked questions
Dense bread often results from under-proofing (not letting the dough rise long enough) or adding too much flour during kneading. Make sure your yeast is fresh and the dough doubles in size during the first rise.
