Anadama bread is a beloved New England classic, rich with molasses and cornmeal that give it both sweetness and hearty texture. Its name carries a bit of folklore: legend has it that a fisherman’s wife, Anna, often served him nothing more than cornmeal porridge and molasses. Tired of the monotony, he supposedly tossed in some yeast and flour, muttering, “Anna, damn her!”—and thus Anadama bread was born. Whatever the true story, this Gloucester, Massachusetts specialty has stood the test of time as a rustic, toothsome loaf that’s perfect alongside chowder, stews, or simply toasted with butter.
INGREDIENTS:
2 cups milk
1/4 cup water
4 tablespoons butter
2/3 cup cornmeal
1 tablespoon salt
1/2 cup molasses
2 packages active dry yeast
1/4 cup lukewarm water
5 to 6 cups all-purpose flour
METHOD:
In a saucepan, combine milk, ¼ cup water, and butter. Bring just to a boil, then remove from heat. Stir in cornmeal until smooth. Let cool until lukewarm.
In a large mixing bowl, dissolve yeast in ¼ cup lukewarm water. Let stand 5 minutes, until foamy.
Add cornmeal mixture, salt, molasses, and 1 cup flour to the yeast. Beat 2 minutes. Add another cup of flour and beat 1 minute. Gradually add remaining flour, 1 cup at a time, until dough comes together and pulls away from the bowl.
Turn dough onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes (or use a stand mixer with a dough hook).
Place dough in a greased bowl, turning once to coat. Cover and let rise until doubled, about 1 hour. Punch down and let rest 5 minutes.
Divide dough in half and shape into 2 loaves. Place in greased bread pans, cover lightly, and let rise until nearly doubled, about 45 minutes.
Preheat oven to 375°F. Bake loaves 50–55 minutes, until golden brown and hollow-sounding when tapped. Remove from pans and cool on wire racks before slicing.
SERVING SUGGESTIONS:
- Serve thick slices warm with New England clam chowder or hearty fish stew.
- Toast and spread with salted butter for a simple, nostalgic treat.
- Drizzle with honey or molasses for a traditional finish.
- Use for hearty sandwiches—pairs especially well with ham, turkey, or roast beef.
- Slice thinly and serve alongside sharp cheddar or creamy brie.
- Toast and top with peanut butter or apple butter for a rustic breakfast.
STORAGE:
- Freezing: For longer storage, wrap loaves (whole or sliced) tightly in plastic wrap and then foil. Freeze for up to 3 months.
- Reheating: Thaw at room temperature, then warm slices in a 325°F oven for 10 minutes or toast lightly for best flavor.
