New England Anadama Bread Recipe: Cornmeal and Molasses Loaf

How to Make New England Anadama Bread With Cornmeal and Molasses

Anadama bread is a New England yeast loaf made with cornmeal and molasses. The cornmeal gives it a faintly grainy texture and a warm corn flavor; molasses adds sweetness, color, and a deep, earthy note. A brief simmer in water softens the cornmeal before it goes into the dough, helping the finished bread stay tender rather than gritty.

This recipe makes one loaf with a soft crumb and a sturdy crust. It’s good toasted with butter and especially welcome alongside bean soup, vegetable soup, or a hearty stew.

Anadama Bread Recipe

Makes: 1 loaf
Pan: 9-by-5-inch loaf pan
Preparation: About 30 minutes, plus rising
Baking: 35 to 45 minutes

Ingredients

• 1 cup (240 ml) water
• 1/2 cup (80 g) yellow cornmeal, preferably fine or medium grind
• 1/4 cup (85 g) unsulphured molasses
• 2 tablespoons (28 g) unsalted butter
• 2 1/4 teaspoons (7 g) instant yeast, or one 1/4-ounce packet active dry yeast
• 1 teaspoon fine salt
• 3 to 3 1/2 cups (375 to 440 g) bread flour or all-purpose flour, plus more for shaping if needed
• Neutral oil or softened butter, for greasing the pan

Make the cornmeal mixture

Bring the water to a gentle boil in a small saucepan. Whisk in the cornmeal and reduce the heat. Cook, stirring often, until the mixture thickens, about 3 to 5 minutes. Take the pan off the heat and stir in the molasses and butter.

Let the mixture cool until it is warm but not hot, about 105 to 115°F (40 to 46°C). If it feels hot against your wrist, give it more time. Hot liquid can damage yeast, while a comfortably warm mixture helps the dough start rising.

Cooked cornmeal makes a thick paste. That’s expected. Adding dry cornmeal directly to the flour can leave hard, gritty particles in the loaf because it does not absorb water as evenly during a short rise and bake.

Mix and knead the dough

Put 3 cups (375 g) of flour, the yeast, and salt in a large bowl. If using active dry yeast, check its package directions; many brands can be mixed directly into flour, while some call for dissolving it in warm liquid first.

Add the cooled cornmeal mixture. Stir until the flour is moistened and a rough dough forms. If the dough is very sticky and won’t hold together, add more flour a tablespoon at a time. The dough should feel soft and slightly tacky, not dry or stiff.

Knead on a lightly floured surface for about 8 to 10 minutes by hand, or use a stand mixer with a dough hook for about 5 to 7 minutes on low speed. The dough is ready when it feels smoother and springs back gradually after a gentle press. A little tackiness is normal; adding too much flour can make the loaf dense.

Place the dough in a lightly greased bowl, turn it once to coat, and cover. Let it rise in a warm, draft-free spot until roughly doubled, about 1 to 1 1/2 hours. Room temperature and dough temperature affect the timing, so use the dough’s growth as the main guide.

Shape, proof, and bake

Grease a 9-by-5-inch loaf pan. Turn the risen dough onto a lightly floured surface and press it into a rough rectangle. Fold the short sides inward, then roll the dough into a snug log. Pinch the seam closed and place the loaf seam-side down in the pan.

Cover the pan and let the dough rise until it domes about 1 inch above the rim, usually 45 to 75 minutes. If the dough springs back immediately when gently pressed, it likely needs more time. If a light indentation remains and slowly fills in, it is ready to bake.

Heat the oven to 375°F (190°C). Bake the loaf for 35 to 45 minutes, until the top is deep brown and the bread sounds hollow when tapped. Molasses darkens the crust, so color alone is not a reliable doneness test. For a more precise check, the center of the loaf should reach about 190°F (88°C) on an instant-read thermometer.

Remove the loaf from the pan and cool it on a rack for at least an hour before slicing. Cutting into hot bread can compress the crumb and make it seem gummy, even when the loaf is fully baked.

Why molasses and cornmeal need a little care

Molasses gives anadama bread much of its familiar color and flavor. It also helps the crust brown, so the bread may look finished before the center has baked through. Check the loaf by tapping it or taking its temperature rather than relying on a dark crust.

Use ordinary unsulphured molasses for a rounded, moderately sweet flavor. Blackstrap molasses is more bitter and intense, and can overwhelm the cornmeal. If it is the only kind available, consider using less and replacing the difference with honey or brown sugar.

Cornmeal contributes body, but it does not form gluten. That means the flour must provide the structure that lets the loaf rise. Hydrating and cooking the cornmeal softens it, while kneading the flour mixture develops enough gluten to hold the gas from the yeast. The dough should remain supple; a stiff dough or too much flour often produces a heavy loaf.

Troubleshooting a dense or gummy loaf

• The loaf is heavy: It may have needed more rising time, or the dough may have been too dry from excess flour. Let the dough rise until it has visibly expanded, and add flour sparingly while kneading.
• The center is gummy: It may be underbaked or sliced before it cooled. Check the internal temperature, and allow the loaf to cool fully on a rack.
• The crumb is gritty: The cornmeal may not have cooked long enough, or the grind may be unusually coarse. Simmer it until thick and tender; a finer grind is a dependable choice for a soft sandwich loaf.
• The bread tastes bitter: Strong blackstrap molasses is a likely cause. Use unsulphured molasses with a milder flavor.
• The crust darkens too quickly: The molasses encourages browning. If the top is already dark before the loaf is done, cover it loosely with foil for the remaining baking time.

Storing and freezing anadama bread

Once completely cool, keep the loaf wrapped or in an airtight container at room temperature for about 2 to 3 days. For longer storage, slice it, place the slices in a freezer-safe bag, and freeze for up to about 3 months. Toast slices straight from frozen, or thaw them at room temperature.

Serving ideas

Anadama bread is particularly good with baked beans and bean soups, where its molasses flavor complements the savory broth. It also pairs well with vegetable soups and hearty stews. Serve it plain, with butter, or toasted; lightly sweet slices make a good base for sharp cheddar or a savory sandwich filling.

The method is simple: soften the cornmeal before mixing, keep the dough supple, and bake the loaf until the center is done. Those details give this traditional New England bread its tender crumb and its characteristic corn-and-molasses flavor.