The Pioneer Woman Tasty Kitchen
Profile Photo

Anadama Bread

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

20
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Sweet and dark, molasses-y sandwich bread magic.

Ingredients

  • ½ cups Yellow Cornmeal
  • 2 cups Water
  • ½ cups Molasses
  • 3 Tablespoons Unsalted Butter, Room Temperature
  • 1 Tablespoon Salt
  • ½ cups Warm Water, About 110ºF
  • 2-¼ teaspoons Active Dry Yeast
  • 4-½ cups Bread Flour

Preparation

Pour cornmeal into a large bowl or bowl of a stand mixer. Bring 2 cups water to a boil, then pour over cornmeal, stirring vigorously until no lumps remain. Let sit 30 minutes.

Add molasses, butter and salt to cornmeal mixture; stir until butter is (mostly) melted. In a separate small bowl, whisk together warm water and yeast; let sit 5-10 minutes or until foamy.

Pour yeast mixture into bowl; stir to combine. Add flour, 1 cup at a time, stirring after each addition. Stir until a shaggy dough forms (it will be stickier than normal). Divide dough evenly between 2 lightly greased 9-by-5-inch loaf pans, spreading dough to corners as best as you can. Cover pans with lightly greased plastic wrap and let rise in a warm place until doubled, about 2-4 hours.

Preheat oven to 350ºF. When dough is doubled, remove plastic wrap and bake loaves until golden brown and a toothpick inserted in the center comes out clean, about 45-55 minutes. Remove from oven and cool 5 minutes in pans. Then remove loaves from pans and cool completely on a cooling rack before slicing.

Recipe adapted from Simply Recipes.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate