Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
whyyyy so much salt??? is it meant to say 1 teaspoon? i added a tablespoon as written, against my better judgment and the breat is salty
I hope it’s not too salty for you to enjoy the finished bread. For a total of 4-1/2 cups of flour and 1/2 cup cornmeal, one tablespoon of salt is not unheard of–this does make 2 loaves. Perhaps…
1) Hank likes his bread on the salty side. It is nice as a contrast to the sweetness of the molasses.
2) The type of salt is not specified, so let’s assume it’s regular table salt. what kind of salt did you use, Abby?
Can you use rapid rise yeast or how about a 1/4 teaspoon of sugar in yeast water my bread didn’t rise at all
I’m sorry to hear your bread didn’t rise. When you sprinkled the yeast on the warm water in Step 3, did it become bubbly and creamy? It’s possible your yeast was old. You can indeed use rapid rise yeast, and if you like you can add a pinch of sugar to the proofing yeast, yes.
Too much molasses
Sorry to hear this was not to your liking. If you are not a fan of molasses, maybe try our oatmeal soda bread.
I know that it is said to be from Rockport but Anna’s husband Joe fished out of Marblehead.
Anadama Bread is from Marblehead, MA as are Joe Froggers. Lots of molasses and rum were traded for the salt cod that the fisherman used to catch and dry there.
Mmm, Joe Froggers!
I grew up in Portland Maine in the late 70s to 90s. I grew up eating homemade brown bread, B and M baked beans and red hot dogs every Saturday night. I used to fish for mackerel and crabs behind the B and M plant in Portland when I was a kid
My grandma always used to serve us brown bread buttered with a slice of cheese on it for a snack when we visited. :)
I love this recipe and have been making it for years. Today I varied the flours: 2 cups whole wheat, 1 cup blue corn flour, 1 1/2 cups white flour. This was an excellent variation.
I started making anadama bread as a child in the late ’60’s for my grandfather, a Quaker farmer. This is closest to the old Betty Crocker recipe I have seen, however this version is missing the kneading and second rising. Add enough flour to knead, form ball, 1st rising is in a bowl, punch down & use enough unbleached flour to shape to fit bread pans, allow 2nd rising in bread pans, then bake. I’m sure you get a different texture without kneading & the second rising, but I rather like it with a finer texture, and drier. Most new England recipes add milk, I like it better with water, like the “Beard on Bread” recipe my husband uses. When making for my vegan friends I use a nonhydrogenated vegetable oil.
I made this bread this morning, was real disapponted…….my bread fell. Ive been baking bread for years, I personally think there is way too much liquid in this recipe. In the future I’ll look for a better recipe :-(
Mmm bread. I am placing this recipe on my list of early spring recipes to bake. Being a New Englander I have heard of this bread and seem to remember hearing the story too. I also remember those cans of b&m brown bread, they were good though a bit on the moist side. A family member makes a similar homemade bread with raisins baked in a can and calls it hobo bread. Beans & brown bread yummy.
I finally made this, and haven’t tasted it yet, but it fell – any suggestions?
First time making this and it turned out great!I used coarse cornmeal because that’s what I had on hand. It makes a nice texture, not too gritty at all. This is a lovely rustic bread.
Well, I thought 2 loaves would mean there would be some left for breakfast, but apparently not when the bread is this good! Next time I’ll make 4 :) Thanks for yet another solid keeper!
Delicious bread! I like the chewy crust and that it could go sweet or savory (fruit jam or ham sandwiches). I had just seen an anadama loaf at the farmers’ market the day before you posted the recipe and I’ve been itching to make it ever since. Well, it was worth it AND worked well at high altitude, too! The only complaint I have is that molasses makes for a messy kitchen- or maybe that’s just the cook.
Thanks Hank and Elise!
Hank and Elise, I made this bread today and it is fabulous! I had to add just about 1/2 cup more flour because I could still stir the dough like a batter after the 4.5 cups of flour was mixed in..that surprised me. The extra got it to the “gloopy” stage so I could at least feel it was more of a dough! I can not wait to make some french toast with this..and then a big pot of beans to serve with the rest. I will definately make this again. Wonderful bread. Thanks!
The weather is turning fall-ish here already, and bread-baking sounds lovely!
Does it matter what type of molasses you use? I think I have both dark and blackstrap on hand.
I just made this and it’s an instant favourite– so delicious and so easy to make. I halved the recipe to make one loaf but I should have made two– the loaf disappeared almost immediately. It went really well with soup. Thanks for the recipe!
By the way, we have this bread in Canada too! There’s a recipe for Anadama Bread in an ‘Old Nova Scotia’ cookbook in our house that is nearly identical.
Can I substitute polenta for the cornmeal? Is there any difference? I only ask because I actually have polenta on hand but not cornmeal. I assume the cornmeal is for texture …
You can try it, but polenta is a really coarse grind. I am worried you might get a gritty result. But I’ve not yet tried it, so let us know how it goes. ~Hank
I’ve made this bread and it was really enjoyable. It prompted me to look into the stories of the Cape Ann area and one book I read, THE LAST DAYS OF DOGTOWN by Anita Diamant really gives an idea of the hardtimes and unusual history of this place. How different now than from the past.