Traditional Anadama bread


  • 2 cups water
  • 1 cup cornmeal
  • 1/2 cup molasses
  • 1 tablespoon salt
  • 1/4 cup butter
  • 2 teaspoons active dry yeast
  • 5 cups all-purpose flour (plus more for kneading)
  • 1/2 cup warm water (110°F or 45°C)


In a medium saucepan, bring 2 cups of water to a boil.

Gradually whisk in the cornmeal.

Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).

Remove from heat and stir in the molasses, butter, and salt. Let it cool to lukewarm.

Activate the yeast*

In a small bowl, dissolve the yeast in 1/2 cup of warm water. Let it stand for about 5-10 minutes until it becomes frothy.

Combine and mix*

In a large mixing bowl, combine the cornmeal mixture with the yeast mixture.

Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.

Knead the dough*

Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. You can add more flour if the dough is too sticky.

First rise*

Place the dough in a greased bowl, turning it to coat all sides with oil.

Cover with a clean kitchen towel and let it rise in a warm place for about 1.5-2 hours, or until it has doubled in size.

Shape the dough*

Punch down the dough to release the air.

Divide the dough into two equal portions and shape each into a loaf.

Place the loaves into two greased 9×5 inch loaf pans.

Second rise*

Cover the loaf pans with the kitchen towel and let the dough rise again for about 45 minutes to 1 hour, or until doubled in size.


Preheat your oven to 375°F (190°C).

Bake the loaves for about 35-40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom.

If the tops are browning too quickly, you can tent them with foil during the last 15 minutes of baking.

Cool and serve*

Remove the loaves from the oven and let them cool in the pans for about 10 minutes.

Turn the loaves out onto a wire rack to cool completely before slicing.


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