Anadama Bread, with its distinctive combination of cornmeal and molasses, is a New England classic whose origins are as intriguing as its taste. This hearty, slightly sweet bread has been a staple in the region since the 19th century, and its history is steeped in folklore, making it a fascinating subject of culinary history.
The Legend Behind the Loaf
The story of Anadama Bread is shrouded in myth, with the most popular tale revolving around a fisherman and his dissatisfaction with his wife, Anna's, cooking. Legend has it that after growing tired of eating nothing but cornmeal and molasses day after day, the fisherman decided to take matters into his own hands. He added yeast and flour to his usual fare, baked it, and the result was so delightful that he named it "Anna, damn her!" Over time, this expression of culinary frustration morphed into the name we know today: Anadama Bread.
Despite its potentially contentious origins, Anadama Bread has become a beloved part of New England's baking tradition, cherished for its unique flavor and texture.
How to Make Anadama Bread
Ingredients:
1/2 cup cornmeal
2 cups boiling water
1/2 cup molasses
1 tablespoon butter
1 teaspoon salt
1 package active dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (about 110°F)
4 1/2 to 5 cups all-purpose flour
Instructions:
Prepare the Cornmeal Mixture: In a large bowl, combine the cornmeal with boiling water, stirring until smooth. Add molasses, butter, and salt. Mix well and let cool to lukewarm.
Activate the Yeast: In a small bowl, dissolve the yeast in warm water. Let it sit until frothy, about 5 minutes.
Combine: Add the yeast mixture to the cornmeal mixture, mixing well. Gradually add flour, one cup at a time, until a stiff dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead until smooth and elastic, about 8-10 minutes.
First Rise: Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1.5 hours.
Shape and Second Rise: Punch down the dough and turn it out onto a lightly floured surface. Shape into a loaf and place it in a greased 9x5 inch loaf pan. Cover and let rise until nearly doubled, about 1 hour.
Bake: Preheat the oven to 375°F (190°C). Bake the loaf for 35-40 minutes, or until the bread sounds hollow when tapped. Remove from the pan and cool on a wire rack.