"Anadama bread dates in print to 1915, but is probably somewhat older. If it were not for the frequency of their citation, it would be difficult to believe the story most often cited is of a Gloucester, Massachusetts, fisherman's wife named Anna, who gave h…
What you'll need
Ingredients
ANADAMA BREAD
½ cup water
¼ cup cornmeal
3 ¼ cups bread flour, plus extra for work surface
2 teaspoons table salt
¾ cup milk, warm (110 degrees)
1/3 cup water, warm (110 degrees)
2 tablespoons unsalted butter, melted
¼ cup molasses
1 package rapid-rise yeast (also called instant yeast)
The method
Directions
01
Bring 1/2 cup water to boil in small saucepan, slowly whisk in cornmeal. Cook, stirring constantly, until mixture thickens, about 1 minute.
02
Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven heat.
03
Mix cornmeal mixture, flour, and salt in bowl of standing mixer fitted with dough hook. Mix milk, warm water, butter, molasses, and yeast in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds.
04
Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.
05
Turn dough onto lightly floured surface and form dough into loaf by gently pressing the dough into a 9x5” rectangle, one inch thick. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn dough seam side up and pinch it closed. Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.
06
Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing an empty loaf pan on bottom rack. Bring 2 cups water to boil.
07
Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Old Fashioned Anadama Bread
Prep
Cook
Yield
"Anadama bread dates in print to 1915, but is probably somewhat older. If it were not for the frequency of their citation, it would be difficult to believe the story most often cited is of a Gloucester, Massachusetts, fisherman's wife named Anna, who gave h…
Ingredients
ANADAMA BREAD
½ cup water
¼ cup cornmeal
3 ¼ cups bread flour, plus extra for work surface
2 teaspoons table salt
¾ cup milk, warm (110 degrees)
1/3 cup water, warm (110 degrees)
2 tablespoons unsalted butter, melted
¼ cup molasses
1 package rapid-rise yeast (also called instant yeast)
Cook Like James · The method
Directions
1
Bring 1/2 cup water to boil in small saucepan, slowly whisk in cornmeal. Cook, stirring constantly, until mixture thickens, about 1 minute.
2
Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven heat.
3
Mix cornmeal mixture, flour, and salt in bowl of standing mixer fitted with dough hook. Mix milk, warm water, butter, molasses, and yeast in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds.
4
Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.
5
Turn dough onto lightly floured surface and form dough into loaf by gently pressing the dough into a 9x5” rectangle, one inch thick. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn dough seam side up and pinch it closed. Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.
6
Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing an empty loaf pan on bottom rack. Bring 2 cups water to boil.
7
Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
Cook Like James
Old Fashioned Anadama Bread
Prep
Cook
Yield
"Anadama bread dates in print to 1915, but is probably somewhat older. If it were not for the frequency of their citation, it would be difficult to believe the story most often cited is of a Gloucester, Massachusetts, fisherman's wife named Anna, who gave h…
Ingredients
ANADAMA BREAD
½ cup water
¼ cup cornmeal
3 ¼ cups bread flour, plus extra for work surface
2 teaspoons table salt
¾ cup milk, warm (110 degrees)
1/3 cup water, warm (110 degrees)
2 tablespoons unsalted butter, melted
¼ cup molasses
1 package rapid-rise yeast (also called instant yeast)
Directions
1
Bring 1/2 cup water to boil in small saucepan, slowly whisk in cornmeal. Cook, stirring constantly, until mixture thickens, about 1 minute.
2
Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven heat.
3
Mix cornmeal mixture, flour, and salt in bowl of standing mixer fitted with dough hook. Mix milk, warm water, butter, molasses, and yeast in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds.
4
Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.
5
Turn dough onto lightly floured surface and form dough into loaf by gently pressing the dough into a 9x5” rectangle, one inch thick. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn dough seam side up and pinch it closed. Place dough in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four sides of pan.
6
Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing an empty loaf pan on bottom rack. Bring 2 cups water to boil.
7
Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
