A simple recipe for Anadama bread

Votes: 1

Time: 3 hours 45 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 123, total fat 5 G., saturated fats G., proteins 1 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.

Anadam, an American yeast bread popular in the New England region, has been baked for over a century using boiled cornmeal, wheat flour, and molasses. Legend has it that the bread got its name from a fisherman who baked it to curse his wife, Anna. Anna, damn her!), when she left, leaving nothing for lunch but cornmeal. This cornbread is incredibly delicious, dense, with a crispy crust, a pleasant aroma, and a slightly sweet flavor. You can also freeze it. It will retain its flavor after defrosting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup warm water (35° - 45° C)
2 and 1/4 tsp (1 packet 7 g) active dry yeast
3/4 cup boiling water
3 tbsp (45 g) butter
0.5 cup corn grits
1/4 cup molasses
1 tbsp. sugar
2 teaspoons of salt
3.5 tbsp. bakery flour

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a small bowl, dissolve the yeast in 1/4 cup warm water. In a small saucepan, bring 3/4 cup water to a boil. Pour the boiling water into a larger bowl. Add the butter, cornmeal, molasses, sugar, and salt. Stir until the butter is completely melted. Cool the mixture until warm, then stir in the dissolved yeast. Begin kneading in the flour, 1 cup at a time, until a thick dough forms. Turn it out onto a floured surface and continue kneading, adding more flour as needed, until the dough is smooth and no longer sticks to your hands.
Place it in a buttered bowl and turn it over, buttering the entire surface. Cover and let rise for about 1 hour, until doubled in size. Then press it down, turn it out onto a floured surface, and knead for 3 minutes. Roll out a large rectangle and roll it up to form a loaf. Pinch the ends together and tuck them under.

Preheat oven to 190°C (350°F). Grease a loaf pan, sprinkle lightly with cornmeal, and pour the dough into it. Cover and let rise for 30 minutes.
To make the bread crust shiny, brush the top with the beaten white of 1 egg. Using a sharp knife, make 2-3 slits on the top to prevent it from cracking during baking.
Bake Anadama bread Bake for 45 minutes in an oven preheated to 190°C (375°F), until nicely browned. Remove the loaf from the pan and cool on a wire rack.

Baking tips

An opened jar of molasses can be stored for up to 1 year. To prevent molasses from sticking to your measuring spoon, lightly coat the spoon with vegetable oil.

Bread flour contains more gluten than regular all-purpose flour. This means dough made with bread flour will rise more. You can make your own by adding 4 grams of gluten ("gluten-free gluten") for every 150 grams of all-purpose flour.

To keep bread soft, store it in a plastic bag.

Store yeast in an airtight container in the refrigerator. Heat, moisture, and air will ruin it, preventing your dough from rising.

When mixing bread dough, use bottled water. Tap water can sometimes inhibit the yeast, preventing the dough from rising.

To ensure a soft crust, immediately grease the finished bread with butter.

To give the bread a dark, glossy crust, brush the dough with milk before baking.

To give the bread a glossy crust, brush the dough with egg white before baking.

Spraying the bread with water while baking will make the crust crispier.