New England Anadama Bread
New England Anadama Bread
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| Yield: | 1 loaf |
Ingredients
- 3/4 cup yellow cornmeal
- 1 1/4 teaspoons salt
- 3 tablespoons butter
- 1/4 cup dark molasses
- 1 cup boiling water
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Premium or King Arthur 100% White Whole Wheat Flour*
- 2 1/2 teaspoons instant yeast
- *Some variations of this bread include rye flour. Substitute 1/2 cup white rye flour for 1/2 cup of the whole wheat flour, if desired.
Directions
1) Whisk together the cornmeal and salt.
2) Add the butter and molasses to the bowl.
3) Pour in the boiling water, stirring until the butter has melted and the mixture is smooth. Let the mixture cool to lukewarm, about 15 minutes.
4) Mix in the dry milk, flours, and yeast. Let the dough rest for 20 minutes; this gives the flours and cornmeal a chance to absorb the liquid.
5) Knead the dough for about 7 minutes at medium speed of a stand mixer, until it's smooth. It'll be quite stiff, but still fairly sticky on the surface. Cover the bowl, and let the dough rise until it's just about doubled, about 1 hour.
6) Gently deflate the dough, and shape it into an 8" log. Place the log in an 8 1/2" x 4 1/2" loaf pan, cover the pan, and let the dough rise until the center has crested at least 1" above the lip of the pan, about 90 minutes.
7) Towards the end of the rising time, preheat the oven to 350°F.
8) Bake the bread for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers at least 190°F. You may want to tent the bread loosely with aluminum foil for the final 15 minutes of baking, if you prefer a lighter crust.
Yield: 1 sandwich loaf.
Reviews
- 02/11/2012
- Excellent bread! Had a cup+ of "aging sour cream" and subbed it for the dry milk, adjusting the water amount a bit. Very nice crust, rich and moist.
- 01/08/2012
- Rose really fast. Had a great crust where the molasses really came through. I stole both ends for myself ! Ended up adding 2 tablespoons of water as other reviewers mentioned in a NE winter.
- 11/03/2011
- This bread is very good. It has a nice rise to it. The cornmeal makes an interesting contrast that you wouldn't expect but it is good. Slightly sweet. Great for sandwiches or toast. I had to make this bread since my name is Anna. Glad I did!
- 05/11/2011
- Yesterday I made this recipe for the first time. Although my packet of instant yeast measured 2 1/4 tsp and the recipe called for 2 1/2, there was no problem. As I began to knead the dough in my stand mixer I noticed it was much too dry so I added 1/3 cup tepid water and it came together beautifully. I decided to knead it by hand after a few more minutes in the mixer. After kneading by hand for under 10 minutes it was perfect and went right into a nice log with very neat ends. My husband, from Gloucester Mass, said it was solid with a great crust. I'll be making this again and skipping commercial canned brown bread with our Saturday night beans.
- 04/17/2011
- Ooh, yummy recipe. I haven't been able to make any bread for the last three weekends and was getting withdrawal symptoms, so I decided to go for it this morning with one I had never tried before. This is easy and straightforward, and yielded a gorgeous, soft loaf with a nice taste of molasses. I used coarse, whole grain cornmeal and just loved the contrasting crunch. I'll definitely make this again. Thanks.
- 03/12/2011
- I made this recipe today and I think it came out great! I used a stand mixer to combine ingredients and eventually to knead the bread. The results are a flavorful and hearty slicing bread.
I did add 2 T. of water to the dough as it was mixing because it looked very dry. It being winter in New England still I usually add the 2 T. to recipes until the warmer months.
I'd love to know how I could make this bread "dairy free" as I have someone I would like to make this for that has a dairy intolerance.
Will definitely make this one again!
You may replace the butter with an equal amount of oil or shortening. Frank @ KAF.
