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Food
Anadama Bread

The bread is alleged to have gotten its name when an irate husband cursed his wife, "Anna -- damn her!" Here, obviously, was a man with a problem, and with a Sunday dinner. This recipes yields two endearingly old-fashioned loaves of hearty, grainy bread that is delicious warm from the oven, slathered with sweet butter.

  • 1/2 cup yellow cornmeal
  • 2 1/2 cups water, divided
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 1/2 cup molasses
  • 1 package dry yeast
  • 1 teaspoon sugar
  • 5 cups all-purpose flour

Mix cornmeal into 1 cup water. Bring a second cup water to a rolling boil. Pour cornmeal mixture into boiling water; return to boil. Reduce heat, and continue cooking and stirring until mixture is very thick -- 5 to 8 minutes. Add salt, butter and molasses. Remove from heat. Cool to tepid.

Dissolve yeast and sugar in 1/2 cup warm (110 degrees) water. Let stand 5 to 10 minutes, then add yeast to tepid cornmeal mixture. Gradually stir in enough flour to make a stiff dough -- about 5 cups.

Knead for 10 full minutes. Place dough in buttered bowl, cover, and let rise in a warm place until doubled in size, 1 to 2 hours.

Preheat oven to 400 degrees.

Punch down dough and divide into two pieces. Shape each piece into a loaf, and put into well-buttered 8-inch bread pan. Cover pans and let rise in warm place until doubled again, about 30 minutes.

Bake 20 minutes. Reduce heat to 350 degrees. Bake 30 to 40 minutes longer, or until loaves sound hollow when slid from pans and tapped on the bottom.

Remove bread from pans and bake directly on rack of oven 5 minutes, then cool.

Makes 2 loaves.

Recipe from “Square Meals” by Jane and Michael Stern

Sunday, February 09, 2003

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