Classic Anadama Bread with Molasses and Cornmeal

Why You’ll Love This Recipe

• Classic New England flavor: deep molasses sweetness balanced by toasty cornmeal.
• Cooked cornmeal mush keeps the loaf moist and tender for days.
• Silky, easy-to-knead dough bakes up bronzed with a finely textured crumb.
• Perfect warm with salted butter, and makes stellar toast and sandwiches.

Grocery List

• Produce: None
• Dairy: Unsalted butter
• Pantry: Yellow cornmeal (medium grind), unsulphured molasses, all-purpose or bread flour, active dry or instant yeast, fine sea salt, neutral oil (or extra butter)

Full Ingredients

Cornmeal Mush

• 2 cups (480 g) water
• 3/4 cup (105 g) medium-grind yellow cornmeal
• 1/3 cup (110 g) unsulphured molasses
• 3 tbsp (42 g) unsalted butter
• 1 1/2 tsp (9 g) fine sea salt

Yeast & Dough

• 1/2 cup (120 g) warm water, 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) active dry or instant yeast
• 4 cups (480 g) all-purpose or bread flour, plus up to 1/2 cup (60 g) as needed during kneading

For the Pan & Finish

• 1 tsp neutral oil or soft butter, for greasing pan
• 1–2 tsp cornmeal, for dusting pan (optional)
• 1 tbsp (14 g) unsalted butter, melted, for brushing the baked loaf

Step-by-Step Instructions

Step 1: Cook the cornmeal mush

Bring 2 cups (480 g) water to a simmer in a medium saucepan over medium heat. While whisking, slowly rain in the 3/4 cup (105 g) cornmeal. Cook, whisking frequently, until thick and bubbling like soft polenta, 3–5 minutes. Remove from heat and stir in molasses, 3 tbsp butter, and salt until the butter melts and the mixture is smooth.

Step 2: Cool the mush and ready the yeast

Transfer the mush to a large mixing bowl and let cool to 105–110°F (40–43°C), about 20–30 minutes. Meanwhile, in a small bowl, combine the yeast with 1/2 cup (120 g) warm water (105–110°F). Stir and let stand until foamy, 5–10 minutes. If using instant yeast, you can skip proofing and add it directly with the flour.

Step 3: Mix the dough

Stir the yeast mixture into the cooled mush. Add 4 cups (480 g) flour and mix with a sturdy spoon or dough hook until a shaggy, sticky dough forms and no dry flour remains. Let the dough rest for 10 minutes to hydrate; this makes kneading easier.

Step 4: Knead until silky

Turn the dough onto a lightly floured surface and knead until smooth, elastic, and slightly tacky, 8–10 minutes, adding only enough of the reserved flour (up to 1/2 cup/60 g) to prevent sticking. A properly kneaded dough will feel supple and form a thin “windowpane” when stretched.

Step 5: First rise

Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise at warm room temperature until doubled, 60–90 minutes. The dough should spring back slowly when gently pressed with a fingertip.

Step 6: Shape the loaf

Grease a 9×5-inch loaf pan and dust with cornmeal if desired. Pat the dough into an 8×12-inch rectangle. Roll up tightly from the short end into a log, pinching the seam closed. Tuck the ends under for a neat finish and place seam-side down in the pan.

Step 7: Second rise

Cover and let rise until the dough crowns 1 inch above the rim of the pan, 45–75 minutes depending on room temperature. Near the end of rising, preheat the oven to 375°F (190°C) with a rack in the center.

Step 8: Bake, butter, and cool

Bake 35–40 minutes until deeply bronzed and the loaf registers 195–200°F (90–93°C) in the center. Tent with foil after 25 minutes if the top darkens quickly. Turn out onto a rack, brush the hot crust with 1 tbsp melted butter, and cool at least 45 minutes before slicing. Serve warm with salted butter.

Pro Tips

• Temperature matters: Make sure the mush cools to 105–110°F before adding yeast to avoid killing it.
• Use medium-grind yellow cornmeal for gentle crunch and classic flavor; fine-grind will make a softer loaf, coarse-grind a heartier one.
• Weigh ingredients if possible for consistency: 480 g flour is a reliable starting point.
• If the dough feels very sticky, resist adding too much flour; light tackiness yields a more tender crumb.
• For a shiny, soft crust, brush with melted butter immediately after baking.

Variations

• Whole-Wheat Anadama: Replace 1 cup (120 g) of the flour with whole wheat. Add 1–2 tbsp extra warm water if the dough feels stiff.
• Rye-Tinged Anadama: Swap 1/2 cup (60 g) of the flour for medium rye flour and add 1 tsp caraway seeds for a New England deli vibe.
• Honey-Molasses Loaf: Replace 2 tbsp molasses with 2 tbsp honey for a lighter sweetness and floral aroma.

Storage & Make-Ahead

Store the cooled loaf in a bread box or wrapped at room temperature for 3 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months; toast straight from frozen. Make-ahead option: After kneading, refrigerate the dough (in a covered bowl) overnight. The next day, bring to room temperature, shape, let rise, and bake as directed for deeper flavor.

Nutrition (per serving)

Approximate for 1 slice (1/12 loaf): 240 calories; 43 g carbohydrates; 6 g protein; 4.5 g fat; 2 g fiber; 7 g sugars; 230 mg sodium.