Fleischmann's Anadama Bread
Discover the hearty and flavorful charm of Fleischmann's Anadama Bread, a classic New England recipe that combines the nutty richness of cornmeal, the deep sweetness of molasses, and the comforting softness of homemade bread. This traditional loaf is made with active dry yeast for a perfectly fluffy rise and features a unique blend of textures and flavors, thanks to the thickened cornmeal base. Perfect for breakfast spreads, hearty sandwiches, or simply served warm with a pat of butter, this bread is as versatile as it is delicious. With a prep time of just 20 minutes and simple kneading and rising techniques, Fleischmann's Anadama Bread is an approachable recipe that fills your kitchen with the irresistible aroma of fresh-baked goodness. Give your table a taste of timeless tradition with this easy-to-follow recipe!
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Ingredients
- 2 cups Water
- 0.5 cups Cornmeal
- 0.5 cups Molasses
- 2 teaspoons Salt
- 1 packet Active dry yeast
- 0.25 cups Warm water (110-115°F)
- 5 cups All-purpose flour
- 2 tablespoons Butter, softened
Directions
Step 1
In a medium saucepan, bring 2 cups of water to a boil. Gradually whisk in the cornmeal to prevent lumps. Cook over medium heat, stirring constantly, for about 2-3 minutes until the mixture thickens.
Step 2
Remove the saucepan from heat and stir in the molasses and salt. Allow the mixture to cool to lukewarm (approximately 110-115°F).
Step 3
In a small bowl, dissolve the packet of active dry yeast in 1/4 cup of warm water. Let it sit for 5-10 minutes until it becomes frothy.
Step 4
In a large mixing bowl, combine the cooled cornmeal mixture and the yeast mixture. Gradually stir in 2 cups of flour to form a thick batter.
Step 5
Add the softened butter and continue mixing. Then, gradually incorporate the remaining 3 cups of flour, one cup at a time, to form a soft dough.
Step 6
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Add small amounts of flour as needed to prevent sticking.
Step 7
Place the dough in a greased bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Step 8
Punch down the dough and divide it in half. Shape each half into a loaf and place in two greased 9x5-inch loaf pans.
Step 9
Cover the loaf pans with a kitchen towel and let the dough rise again for 30-45 minutes, or until it has doubled in size.
Step 10
Preheat the oven to 375°F. Bake the loaves for 30-35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Step 11
Remove the loaves from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (1447.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3243 |
| Total Fat 33.3g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 62mg | 0% |
| Sodium 4996.2mg | 0% |
| Total Carbohydrate 659.5g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 121.4g | |
| Protein 72.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 448.4mg | 0% |
| Iron 38.4mg | 0% |
| Potassium 3268.2mg | 0% |
Source of Calories