Anadama Bread Recipe

Activate yeast

Pour the warm milk (1 cup, about 110°F / 43°C) into a medium bowl. Stir in the 1 tablespoon molasses and 1 tablespoon of the brown sugar to dissolve. Sprinkle the 2 teaspoons active dry yeast on top, let sit 5–10 minutes until foamy. If it does not foam, discard and start with new yeast.

Combine wet ingredients

Whisk the melted 2 tablespoons butter and 1 teaspoon salt into the foamy milk-yeast mixture until evenly combined.

Mix dry base

In a large mixing bowl, combine 1 cup cornmeal, 3 cups bread flour, and the remaining 1 tablespoon brown sugar. Stir to evenly distribute the cornmeal and sugar.

Bring dough together

Make a well in the dry ingredients and pour in the milk-yeast-butter mixture. Stir with a wooden spoon or a dough hook on low speed until the mixture comes together into a shaggy dough. If the dough feels too dry or crumbly, add warm water 1 tablespoon (0.5–1 tsp) at a time up to the listed 1/4 cup until it holds together. If the dough is extremely sticky, sprinkle in up to the 1/2 cup all-purpose flour a little at a time.

Knead

Turn dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead with a stand mixer and dough hook for 6–8 minutes). The finished dough should be slightly tacky but spring back when pressed.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1 1/2 hours depending on room temperature.

Shape

Gently deflate the risen dough and turn it out onto a lightly floured surface. Shape into a loaf by flattening into a rectangle, folding the short ends into the center, then rolling to form a tight cylinder. Pinch seams to seal and tuck ends under to create a smooth loaf.

Second rise in pan

Place the shaped loaf seam-side down into a greased 9x5-inch loaf pan. Cover loosely and let rise until the dough is about 1 inch above the rim of the pan, about 45–60 minutes.

Preheat oven

About 20 minutes before the end of the second rise, preheat the oven to 375°F (190°C).

Bake

Bake the loaf in the preheated oven for 30–35 minutes until the crust is deep golden brown and an instant-read thermometer inserted into the center registers 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Cool

Remove the loaf from the oven and let it rest in the pan for 10 minutes. Then transfer to a wire rack and cool at least 30 minutes before slicing to finish setting the crumb.

Slice the cooled Anadama bread. Serve warm or at room temperature with softened unsalted butter. For a traditional touch, add a small drizzle or smear of extra molasses to the butter or bread and a light pinch of flaky sea salt to the butter if desired.

Store any leftover bread tightly wrapped at room temperature for up to 3 days or slice and freeze for up to 3 months.