Anadama Bread      

Yield: 4 large loaves


3 1/2 c water

1 cup yellow cornmeal

4 teaspoons salt

1 cup molasses

4 tablespoons vegetable oil

2 packages or 4 1/2 teaspoons active dry yeast

1 cup warm water

2 cup bread flour

8 cup unbleached white flour



  1. Preheat oven to 350. Place oven proof dish, such as a pie plate filled with 2” water or 2 Pyrex cups, on a lower oven shelf.

  2. Cook water, cornmeal and salt until thickened.

  3. Pour oil into measuring cup and then add molasses. Pour into cornmeal mixture.  Cool to lukewarm.

  4. Add water/yeast mixture to molasses/cornmeal. Mix to combine.

  5. Add bread flour and mix together.  Add more flour a little at a time, until mixture cannot add any more flour.

  6. Place dough on clean surface. Knead until elastic.  Let rise 1 hour or until double in size in a warm and draft free spot.

  7. Punch down and add cubed cheese at this point, if desired.

  8. Sprinkle cornmeal on kneading surface. Form 4 round loaves on top of cornmeal.  Cover. Let rise in draft free spot for 1/2 hour.

  9. Bake at 350ºF for 45 minutes or until when bottom of loaf is tapped, it sounds hollow. Cool on rack. Serve. If not serving immediately, wrap in plastic wrap or a clean towel until ready to serve.

  10. If you want to freeze, wrap in plastic wrap, then aluminum foil and place in plastic bag. Label and freeze for up to 3 months.


Expandthetable suggestions


Cheesy nuggets of flavor: After you punch down the dough, add 1 pound cheddar or swiss cheese, cubed.  (Do not grate! You want those nuggets of cheese to be seen and tasted!) Place cubes on top of dough. Knead in and form loaves. Let rise and bake as directed.