Rustic Anadama Cornmeal Bread
Experience the heartwarming aroma of homemade Rustic Anadama Cornmeal Bread, a traditional New England bread that combines the earthy flavor of cornmeal with the rich sweetness of blackstrap molasses. This delightful loaf features a tender and slightly sweet crumb, perfect for toasting or enjoying with butter. Made from simple, wholesome ingredients, this recipe transforms into a beautifully baked loaf with a golden, crispy crust that will fill your home with comforting scents. Ideal for sharing with family and friends or serving alongside hearty soups and stews, each slice is a warm hug of flavor.
10
Servings
120
Calories
7
Ingredients
Ingredients
warm milk
1 cup (heated to lukewarm)
fresh yeast
1 package (or 1 packet of dried yeast)
blackstrap molasses
1/4 cup (none)
butter
2 tablespoons (softened)
cornmeal
1/2 cup (none)
salt
1 teaspoon (none)
all-purpose flour
2 1/2 cups (divided)
Instructions
1
In a large bowl, dissolve the fresh or dried yeast in the warm milk and allow it to sit for about 5 minutes until bubbly.
2
Stir in the blackstrap molasses and softened butter until well combined.
3
Add cornmeal and 1 cup of flour to the mixture, beating vigorously until smooth and creamy.
4
Incorporate the salt and gradually mix in the remaining flour until a stiff dough forms.
5
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
6
Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning it once to coat all sides with oil.
7
Cover the bowl with a cloth and let it rise in a warm, draft-free location until it has doubled in size, approximately 1.5 to 2 hours. A closed car in a sunny spot works well.
8
Once risen, punch the dough down gently and let it rest for 10 minutes.
9
Shape the rested dough into a large loaf and place it in a well-greased 8 1/4 x 4 1/4 inch loaf pan.
10
Cover again and allow it to rise until almost doubled in size, about 45 to 60 minutes.
11
Preheat your oven to 375°F (190°C). Once the dough has risen, brush the tops with a beaten egg for a glossy finish.
12
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and sounds hollow when tapped on the bottom.
13
Remove from the oven, let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Information
3g
Fat
23g
Carbs
3g
Protein
2g
Fiber
1.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Anadama Cornmeal Bread?
It is a traditional New England bread that combines the earthy flavor of cornmeal with the rich sweetness of blackstrap molasses, resulting in a tender crumb and a crispy crust.
What are the primary flavors in this bread?
The bread features the earthy taste of cornmeal complemented by the deep, rich sweetness of blackstrap molasses.
How many servings does this recipe yield?
This recipe makes approximately 10 servings.
Can I use dried yeast instead of fresh yeast?
Yes, you can use either one package of fresh yeast or one packet of dried yeast dissolved in warm milk.
What is the calorie count per serving?
Each serving contains approximately 120 calories.
How long should the dough rise for the first time?
The first rise should take about 1.5 to 2 hours, or until the dough has doubled in size.
What is the recommended oven temperature for baking?
The bread should be baked in a preheated oven at 375°F (190°C).
How long does the baking process take?
The bread takes about 30-35 minutes to bake until the crust is golden brown.
What type of molasses is used in this recipe?
This recipe calls for blackstrap molasses to achieve its signature rich flavor.
What size loaf pan is required?
You should use a well-greased 8 1/4 x 4 1/4 inch loaf pan.
How long should I knead the dough?
Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
Why do I need to brush the dough with an egg?
Brushing the top with a beaten egg before baking provides the finished loaf with a glossy, golden finish.
What should I do if my kitchen is cold during the rising stage?
A closed car in a sunny spot is suggested as a great warm, draft-free location for letting the dough rise.
How much protein is in one slice?
There are 3 grams of protein in each serving of this bread.
What is the carbohydrate content per serving?
Each serving contains 23 grams of carbohydrates.
How do I know when the bread is fully baked?
The bread is done when the crust is golden brown and it sounds hollow when you tap it on the bottom.
Is there any sugar in this bread?
Yes, there is approximately 1.5 grams of sugar per serving.
How much butter is needed for the recipe?
The recipe requires 2 tablespoons of softened butter.
What type of flour should be used?
The recipe uses 2 1/2 cups of all-purpose flour, added in stages.
How long should the bread cool before slicing?
Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
What is the dietary fiber content?
Each serving provides 2 grams of dietary fiber.
Can I use cold milk for the yeast?
No, you should use warm milk heated to lukewarm to properly dissolve and activate the yeast.
How much cornmeal is in the recipe?
The recipe calls for 1/2 cup of cornmeal.
What is the fat content per serving?
Each serving contains 3 grams of fat.
How long is the second rise?
The second rise in the loaf pan should take about 45 to 60 minutes.
What is the best way to serve this bread?
It is delicious toasted with butter or served as an accompaniment to hearty soups and stews.
How much salt does the recipe require?
The recipe uses 1 teaspoon of salt.
Should the dough be rested after punching it down?
Yes, after punching the dough down, let it rest for 10 minutes before shaping it into a loaf.
What is the total count of ingredients used?
The recipe uses 7 primary ingredients: milk, yeast, molasses, butter, cornmeal, salt, and flour.
Is this bread considered a yeast bread?
Yes, it is a yeast-leavened bread that requires two rising periods to achieve its texture.