diane
Retired User
- Joined
- Jan 23, 2010
- Location
- State of Jefferson
There's a lot of stories about how this homey bread began. My favorite is the sea captain whose wife, Anna, made some bread with cornmeal mush and molasses. He enjoyed it muchly and, to please him and because she wasn't a good cook, she made it constantly. After a time, the captain began to get tired of it and asked her for a change. But Anna couldn't make anything else. One day the captain and his first mate were eating lunch together and the captain, seeing this bread yet again, handed it to his mate. The mate loved it and said, "Who makes this wonderful bread?" In his Down-easter drawl the captain growled, "Anna. Dam ah!"
Anadama Bread Recipe
The Yankee Magazine Cookbook, 1981
Ingredients
2 packages dry yeast
1/2 cup lukewarm water
2/3 cup molasses
2 cups water or milk, or 1 cup of each
1 1/2 tsp. salt
3 Tbsp. shortening
1 cup cornmeal
7 – 8 cups flour
Dissolve yeast in lukewarm water and set aside.
In a large bowl, combine molasses, water or milk, shortening, cornmeal, and 3 cups of flour.
Add the yeast and mix until you have a smooth dough. Continue to add remaining flour until the dough becomes stiff is and no longer sticky.
Turn dough onto a lightly floured surface and knead until the dough is smooth and elastic, around 10 minutes.
Place the dough into a greased bowl, turning it once to grease the top, then cover it and allow it to rise until doubled in bulk — around 1 1/2 hours.
Gently punch the dough down then let it rest for 10 minutes.
Shape the dough into 3 loaves, then place them into 3 greased 9x5 in loaf pans.
Let them rise until just about doubled, then bake at 350 degrees for 35 - 45 minutes.
Invert loaves to cool onto a wire rack, then enjoy a slice warm!
Anadama Bread Recipe
The Yankee Magazine Cookbook, 1981
Ingredients
2 packages dry yeast
1/2 cup lukewarm water
2/3 cup molasses
2 cups water or milk, or 1 cup of each
1 1/2 tsp. salt
3 Tbsp. shortening
1 cup cornmeal
7 – 8 cups flour
Dissolve yeast in lukewarm water and set aside.
In a large bowl, combine molasses, water or milk, shortening, cornmeal, and 3 cups of flour.
Add the yeast and mix until you have a smooth dough. Continue to add remaining flour until the dough becomes stiff is and no longer sticky.
Turn dough onto a lightly floured surface and knead until the dough is smooth and elastic, around 10 minutes.
Place the dough into a greased bowl, turning it once to grease the top, then cover it and allow it to rise until doubled in bulk — around 1 1/2 hours.
Gently punch the dough down then let it rest for 10 minutes.
Shape the dough into 3 loaves, then place them into 3 greased 9x5 in loaf pans.
Let them rise until just about doubled, then bake at 350 degrees for 35 - 45 minutes.
Invert loaves to cool onto a wire rack, then enjoy a slice warm!
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(I don't even know what cassava is, exactly!)
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