What is Anadama Bread?

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  • Written By: Mary McMahon
  • Edited By: Bronwyn Harris
  • Last Modified Date: 04 October 2019
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Anadama bread is a chewy, sweet, dense, grainy New England treat. The exact origins of the bread are unclear, although the recipe appears to have been developed prior to the 1940s. Along the Eastern Seaboard of the United States, many bakeries make Anadama bread which can be eaten fresh and warm or saved to toast and eat later. It makes an excellent base for French toast, and complements a variety of foods as well.

Local mythology in Rockport, Massachusetts, has it that Anadama bread was invented by a fisherman who was tired of his lazy wife's lackluster cooking. Every evening, he would be served a bowl of warm cornmeal and molasses pudding. Craving bread, the fisherman added flour and yeast, muttering “Anna-damn her!” as he did so. The result was Anadama bread, a cornmeal yeast bread with a rich flavor from the added molasses. Anadama bread can also be made with a mixture of whole grain and white flour, or with rye flour, depending on personal taste. Whole grain Anadama bread will be richer and more nutty.


To make Anadama bread, combine four cups of flour with two tablespoons yeast and 1 ½ teaspoons salt. Set aside while heating 2 ¾ cups water, ¾ cup molasses, and ¼ cup butter in a thick saucepan. A vegan version of Anadama bread can be made with oil instead of butter. Stir well, removing from the heat when the mixture reaches 120 degrees Fahrenheit (49 degrees Celsius). Mix the flour mixture with the wet ingredients, beating until well combined before adding 1 ¼ cups cornmeal and two additional cups of flour. Keep adding flour until you have made a soft dough.

Turn the dough out onto a well floured surface and knead for approximately 10 minutes, until elastic. Oil a large bowl and roll the dough in it, covering with a warm damp cloth and setting the dough in a warm place to rise for approximately one hour, until it has doubled in volume. Divide the dough in two, knead it briefly, and let the dough rest for 10 minutes before pressing it into loaf pans. Cover the pans and allow the dough to rise until doubled again, approximately 40 minutes. Slide the pans into a preheated 375 degree Fahrenheit (191 degrees Celsius) oven, cooking for 35 minutes. When tapped, the bottom of the bread should sound hollow.


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Post 3

I love Anadama bread. I love the texture, which is basically thanks to the cornmeal. I also love the slight sweetness of this bread. Sometimes I toast it and eat it alone or with some cheese. It's great for evening tea. It works great with meats, so it's a good sandwich bread. My husband likes having it with soup.

How does everyone here eat this bread? I'm open to new ideas!

Post 2

@SarahGen-- I'm of the same opinion, I think these stories were made up later.

There are actually a few different stories circulating about the origin of Anadama bread. I know of two stories. One was mentioned in the article. The other story is similar and it's again about a fisherman and his wife named Anna. But in this story, Anna is a good baker but dies young. They say that her gravestone read something along the lines of "Anna was a lovely bride, but Anna, damn'er, up and died."

There is probably no basis for this story either. But it's entertaining and it does help people remember the name of the bread, which is quite unusual.

Post 1

Is the story about the origin of Anadama bread true? It's a nice story, and funny too, but it seems kind of unlikely! It sounds like something people came up with later while trying to understand what the name of the bread means.

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